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| Raymond Blanc: Le Manoir | 
 enlarge | Author: Raymond Blanc
Creators: Hugh Johnson, Michael Boys, Egon Ronay
Publisher: Little, Brown
Category: Book
List Price: £25.00
Buy New: £16.25
You Save: £8.75 (35%)
New (4) from £13.25
Avg. Customer Rating:  4 reviews
Sales Rank: 32661
Media: Paperback
Pages: 288
Shipping Weight (lbs): 2.7
Dimensions (in): 11.1 x 8.5 x 0.9
ISBN: 0316908177
Dewey Decimal Number: 641
EAN: 9780316908177
ASIN: 0316908177
Publication Date: October 11, 1990
Availability: Usually dispatched within 24 hours
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| Customer Reviews:
Raymond Blanc: Le Manoir November 7, 2008
This book is to enjoy and to try out the recipes, however they are not for someone who cannot spend time and much patience to prepare, and to cook with care. Raymond Blanc is the Rolls Royce of chefs and this book proves it, by the shear amount of information it contains the advise and chefs notes are invaluable. The terrain dishes are truly amazing. I have managed to cook the venision terrain and it is truly the best I have ever made. My dinner guests were speachless as they have all commented on my level of cookery skills improvement. It is all down to this one man passion of cooking Raymond Blanc and one of the best cook books available.
 Great book but experience in the kitchen is a must August 24, 2006
3 out of 3 found this review helpful
This book is indeed very special, however you will need to know how to follow complex recipes, and a very good understanding of cooking, this is not a book for the faint hearted as the recipes are long, and at times complex but if you want the wow factor at the end of a dinner partie then this is most definately the book for you. Very pleased with my purchase but need a spare few hours to really get into it.
Blanc is whiter than white September 8, 2003
13 out of 13 found this review helpful
Let's get one thing straight! This isn't Delia! Part of the joy of this book is the sheer escapism, and the insight it gives into the extraordinarily detailed and complex world of a world-class kitchen, and the borderline-obsessive that runs it. However, there are some recipes that a reasonably competent cook can accomplish, and Blanc makes sure that each dish is graded accordingly. Some are just to salivate over, and wonder at, others are really achievable. I have often cooked the magnificent, and surprisingly straightforward hot caramel souffle, for example, but wouldn't attempt the complex bouillabaise terrine! The best thing is to give in, go to the restaurant and eat the food! But, great book for anyone remotely interested in the best cooking of the last 20 years or so, and in the personal philosophy of one of our greatest French (honorary British!) chefs.
Fantastic, easy to follow - wonderful results in the kitchen March 13, 2001
6 out of 10 found this review helpful
An excellent way to impress your friends at a dinner party. His dishes are very impressive and fun to make
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