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Recipes from Le Manoir aux Quat' Saisons
Why aren’t the recipes for this book available on ckbk?
We are building our collection of cookbooks all the time. This book is on our wish list, but it is not yet available on ckbk.
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- Original Publisher
- Little, Brown and Company
- Date of publication
- 1990
- ISBN
- 0316908177
Recommended by
William Curley
Patissier and chocolatier
This was Raymond Blanc’s first book. His style of cuisine was revolutionary and this book embraced all of his values. The way in which it was set out with each season being a section was one of the first and since been copied many times. It was this book that inspired me to work at Le Manoir Aux Quat’ Saisons. Raymond was never afraid to give away his secrets, he has a very generous personality.
Shane Osborn
Chef
Raymond has been at the forefront of the British dining scene for over 30 years . This book has recipes using many spices and at the time daring flavour combinations .
Paul Gayler
Chef
Who can but admire the great Raymond Blanc, self-taught chef and truly inspirational master of modern and classical French cuisine?
Alan Murchison
Retired chef, duathlete and performance nutrition specialist
It made me want to work for Raymond Blanc. A timeless classic.
Bruno Loubet
Chef
James Steen
Journalist, author and food writer
Grant MacPherson
Chef
Ross Lewis
Chef
Philip Howard
Chef and Owner, The Square
Duncan Welgemoed
Chef
Andy Hayler
Restaurant critic
Lance Forman
Owner of the Forman businesses
Jeff Galvin
Chef
Neven Maguire
Chef
Jane Baxter
Chef
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