Kitchen Secrets by Raymond Blanc

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  • Pistou soup

    • Pangur Ban on September 14, 2012

      Recipe recommends blanching basil first to preserve green colour, but having blanched and not, it doesn't seem to make much difference. Can't seem to add a review here, but this is an absolute winner!

  • Slow-cooked marinated pork belly

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  • ISBN 10 1408816873
  • ISBN 13 9781408816875
  • Linked ISBNs
  • Published Feb 21 2011
  • Format Hardcover
  • Page Count 320
  • Language English
  • Countries United Kingdom
  • Publisher Bloomsbury Publishing Plc
  • Imprint Bloomsbury Publishing PLC

Publishers Text

Raymond Blanc is revered as a culinary legend, whose love of delicious food is lifelong. Years of experience have given him a rich store of knowledge and the skill to create fantastic dishes that work time after time. With a range of achievable and inspirational recipes for cooks of all abilities, "Kitchen Secrets" is all about bringing Gallic passion and precision into the home kitchen. Raymond has done all the hard work, refining recipes over months and even years until they are quite perfect. Every recipe includes explanations and hints to ensure that your results are consistently brilliant. Dishes that once seemed plain, or impossibly complex, suddenly become simple and elegant; this book's sixteen chapters include classics like watercress soup, chicory and Roquefort salad, cep ravioli, greengage cassoulet, chicken liver parfait, confit salmon, moules marniere, grilled Dover sole, home cured ham, pot au feu, lambs liver persillade, roast wild duck, lamb cutlets, galette des Rois, cherry clafoutis and Maman Blanc's own chocolate mousse. With more than 100 recipes from both series of "Kitchen Secrets," this is guaranteed to be a must-have for anybody with a love of French cuisine and finesse.

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