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BLANC, Raymond with STEEN, James

Edité par Bantam Press, London, 2008
ISBN 10: 0593060369 / ISBN 13: 9780593060360
Ancien(s) ou d'occasion / Hard Cover / Quantité : 1
Vendeur L & S.D. GREEN (THORNTON-CLEVELEYS, Royaume-Uni)
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Détails bibliographiques


Éditeur : Bantam Press, London

Date d'édition : 2008

Reliure : Hard Cover

Etat du livre : Fine

Etat de la jaquette : Fine

Signé : Signed by Raymond Blanc

Edition : First Edition, First Impression.

Description :

Size: 8vo - over 7¾" - 9¾" tall. N° de réf. du libraire 11078

A propos du livre :

Book ratings provided by GoodReads) :
4,07 note moyenne
(57 avis)

Synopsis : Raymond Blanc knows more about food and cooking than pretty much anyone else. His cooking has been described as 'an extraordinary process of creativity, passion, subtlety, indeed genius'. His life and career to date have been utterly dedicated to the search for culinary perfection. Raymond is entirely self-taught and over the years has been developing and refining his philosophy of food and eating. Such is his reputation that his restaurant near Oxford, Le Manoir, was awarded two Michelin stars even before it opened in 1984. He has taught many of Britain's most successful chefs, including Marco Pierre White and Heston Blumenthal. He has maintained extraordinary levels of excellence at Le Manoir for over two decades and it remains one of our premier destination restaurants. Now, for the first time Raymond is going to share the fruits of all that hard work and experimentation, and reveal the secrets of his gastronomy. Woven around stories from his years at the sharp end of the food business are his thoughts about where food is going and a passionate appeal for sustainable cuisine. Essential reading for anyone with an interest in food and cooking, this is the definitive book by a culinary genius.

Critique: "Only a few great chefs are produced every century. Raymond Blanc is one of those great chefs" ( Marco Pierre White)

"A rattling good story" ( BBC Good Food Magazine)

"A delicious offering from Britain's nicest chef" (Alex Renton The Times)

"Very well-seasoned... Absolutely mouth-watering" (Libby Purves, Radio 4)

"Raymond Blanc is a compulsive lover of what is really best" ( Antonio Carluccio)

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Libraire : L & S.D. GREEN
Adresse : THORNTON-CLEVELEYS, Royaume-Uni

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