Simply Raymond: Recipes from Home by Raymond Blanc

  • Vegetable and chervil soup (page 78)

    from Simply Raymond: Recipes from Home Simply Raymond by Raymond Blanc

    • Categories: Soups; Vegetarian
    • Ingredients: onions; potatoes; turnips; leeks; carrots; celery; courgettes; tomatoes; chervil; white pepper; crème fraîche
    show

  • Show all Recipes...

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Flourless banana crêpes

    • ezwriternc on August 23, 2023

      I have fond memories of my dad making me a banana omelet when i was a kid so i had to try this. The banana egg combo is surprisingly good but my crepes seemed too heavy from the banana to flip or turn. Next time I’ll just do banana scrambled eggs. I love the taste, just like i did when a i was a child.

  • Beetroot salad, hot smoked salmon, horseradish crème fraîche

    • FJT on July 15, 2023

      I pressure cooked the beets rather than boiling them making this quite a quick recipe. It's a nice salad but the balsamic vinegar made it sweeter than we would normally like - would try with sherry vinegar next time. The horseradish crème fraîche offset the sweetness a bit, but not enough for our tastes.

  • Salade Niçoise

    • Crumbles on January 30, 2023

      Fresh, vibrant, tasty. I liked everything about this simple recipe.

  • Cod 'cassoulet'

    • Shepherdabi on September 27, 2022

      This was good but would say it serves 3 rather than 2. Served with bread which I think needed. A red (or yellow or orange) pepper added would have been good too I think

  • Roast butternut squash, chorizo, chickpeas, tahini dressing

    • FJT on August 01, 2023

      Quite nice - good flavour combination. Takes much longer to cook in my oven than stated in the recipe despite cutting the squash smaller.

  • Vegetable kadai

    • Victoria_from_London on March 14, 2022

      Electric spice grinder next time! Nice way to use multiple veggies

  • Miso aubergine with couscous

    • Shepherdabi on May 29, 2024

      We used our mix of brown basmati rice, wild rice and carmargue rice instead of couscous as we don't like couscous. And curly parsley instead of fresh coriander as we don't like that either. We also didn't have the peppers. This was good and tasty

  • Gravadlax

    • stephengk on January 01, 2026

      See also Simon Hopkinson The Good Cook. Works well also. Like to cut a bit thicker like in Blanc recipe

  • Strawberry and mascarpone tart

    • Crumbles on April 29, 2023

      Made this last night for friends and it went down a storm. It tastes as good as it looks and was incredibly easy to concoct. I made my own pastry and it came together perfectly. We ate it after first devouring Diana Henry's Chicken with Feta, Lemon and Dill. These 2 dishes made such light work for eating with friends. I am planning to do them both again next weekend for the Coronation shindig.

  • Apple and blackberry crumble

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 1472267605
  • ISBN 13 9781472267603
  • Linked ISBNs
  • Published Apr 29 2021
  • Format Hardcover
  • Page Count 320
  • Language English
  • Countries United Kingdom
  • Publisher Headline

Publishers Text

'Of the many cookery books that I have written, this one has the most extraordinary story,' says Raymond Blanc. His long-held plan to write a simple cookbook - inspired by his mother, Maman Blanc - began months before the Covid pandemic hit.

Suddenly everything changed, and Raymond, like the rest of the world, struggled to find a way through lockdown. At home, and isolated from his family - as well as his army of chefs at the world-renowned two-star Michelin restaurant Le Manoir aux Quat'Saisons and his Brasserie Blanc restaurants - Raymond cooked and cooked. He opted for the simple dishes that evoked the happy memories, provided the connection to those he could not be with. He focused on recipes that were neither a challenge nor fussy. They required ingredients that were easily-available and needed only basic kitchen equipment. The result is Simply Raymond. It is a collection of his favourite home-cooked recipes - the dishes that mean the most to him; the ones that connect family and friends, and dishes that took him on stove-side travels to other parts of the world.

Dish by dish, Simply Raymond presents an irresistible feast. This is cooking from the heart, and here you'll find must-make dishes to add to your weekly repertoire, as well as others for special occasions.

There is also a profound poignancy to this book. Shortly before Raymond finished writing it, his mother sadly passed away. This book is a heartfelt tribute to her, created with passion and thoughtfulness. It is also a testament to the great pleasure derived from stepping into a kitchen, simply to cook simply for others. Something he has done all of his life.



Other cookbooks by this author