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Recipes from Le Manoir Aux Quat Saisons.

Raymond Blanc

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ISBN 10: 0356120775 / ISBN 13: 9780356120775
Verlag: Macdonald Orbis, London, 1988, 1988
Zustand: Very Good Hardcover
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First edition. Hardback. Dust jacket. Presentation copy from the author,very good copy in dw.,also enclosed letter from the author containing a recipe. Please be aware that this volume is very heavy and therefore extra postage will be requested. Buchnummer des Verkäufers A158000

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Bibliografische Details

Titel: Recipes from Le Manoir Aux Quat Saisons.

Verlag: Macdonald Orbis, London, 1988

Erscheinungsdatum: 1988

Einband: Hardcover

Zustand: Very Good

Zustand des Schutzumschlags: Dust Jacket Included

Signiert: Signed by Author(s)

Auflage: 1st Edition

Über diesen Titel

Inhaltsangabe:

Raymond Blanc has achieved worldwide fame as an inspired chef with a relentless drive for perfection. His cooking has been described as 'an extraordinary process of creativity, passion, subtlety, indeed genius'. He is entirely self-taught and has never revealed the secrets of his cuisine. But here he explains his uniquely successful methods and shares some of the very special recipes from his Oxfordshire restaurant, Le Manoir aux Quat' Saisons. M. Blanc's reputation is such that even before it opened in 1984, Le Manoir was awarded two Michelin stars. In keeping with Raymond Blanc's insistence on fresh produce, the emphasis in this book is on seasonal variety, with thirty to forty recipes for each season. With glorious photographs by Michael Boys, a preface by Egon Ronay and foreword by Hugh Johnson, Le Manoir aux Quat' Saisons conveys a little of the genius of the chef widely regarded as the best in Britain.

About the Author:

Raymond Blanc was born in Besancon in eastern France into a family of food lovers. Moving to England at 22, he worked first as a waiter and then in a hotel kitchen. From these humble beginnings, his talent propelled him to fame within only a few years.

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