Kitchen Secrets by Raymond Blanc

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    • Categories: Sauces for desserts
    • Ingredients: vanilla pods; caster sugar
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  • Smoked salmon omelette
    • Categories: Egg dishes; Quick / easy; Breakfast / brunch; Main course; Cooking for 1 or 2
    • Ingredients: eggs; smoked salmon; chives; store-cupboard ingredients
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  • Comté cheese soufflé
    • Categories: Egg dishes; Quick / easy; Sauces, general; Main course; Cooking ahead; French; Vegetarian
    • Ingredients: breadcrumbs; milk; Comté cheese; eggs; white pepper; double cream
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  • Cherry clafoutis
    • Categories: Baked & steamed desserts; Quick / easy; Dessert; Cooking ahead; French
    • Ingredients: cherries; caster sugar; whipping cream; store-cupboard ingredients
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    • Categories: Mousses, trifles, custards & creams; Quick / easy; Dessert; Cooking ahead; French
    • Ingredients: egg yolks; caster sugar; muscat wine; whipping cream
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    • Categories: Mousses, trifles, custards & creams; Dessert; Cooking ahead; Summer
    • Ingredients: egg yolks; caster sugar; muscat wine; whipping cream; raspberries; gelatine leaves
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    • Categories: Mousses, trifles, custards & creams; Baked & steamed desserts; Dessert; Cooking ahead; Summer
    • Ingredients: egg yolks; caster sugar; muscat wine; whipping cream; raspberries; blueberries; blackberries
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    • Categories: Ice cream & frozen desserts; Sauces for desserts; Dessert; Cooking ahead; Cooking for a crowd
    • Ingredients: egg yolks; caster sugar; whipping cream; muscat wine; espresso; pistachio nuts; flaked almonds; kirsch; arrowroot powder
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    • Categories: Cakes, large; Quick / easy; Sauces for desserts; Dessert; Cooking ahead; Summer; Australian; New Zealand
    • Ingredients: egg whites; caster sugar; strawberries; raspberries; blackberries; blueberries; redcurrants
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    • Categories: Children & baby food; Mousses, trifles, custards & creams; Sauces for desserts; Dessert; Cooking ahead; French
    • Ingredients: milk; vanilla syrup; caster sugar; eggs
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    • Categories: Baked & steamed desserts; Sauces for desserts; Dessert; Cooking ahead; French
    • Ingredients: flaked almonds; kirsch; caster sugar; liquid glucose; milk; vanilla syrup; eggs; whipping cream; apricots
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    • Categories: Bread & rolls, savory; Cooking ahead; Cooking for a crowd; French
    • Ingredients: dark rye flour; fresh yeast; strong white bread flour
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    • Categories: Bread & rolls, savory; Cooking ahead; Cooking for a crowd
    • Ingredients: malted wheat flakes; barley flakes; rolled oats; millet; sunflower seeds; strong white bread flour; buckwheat flour; fresh yeast
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    • Categories: Bread & rolls, savory; Cooking for a crowd; French
    • Ingredients: fresh yeast; rye flour; store-cupboard ingredients
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    • Categories: Bread & buns, sweet; Cooking ahead; Cooking for a crowd; French
    • Ingredients: strong white bread flour; caster sugar; fresh yeast; eggs; butter
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    • Categories: Cakes, large; Frostings & fillings; Dessert; Cooking ahead; French
    • Ingredients: strong white bread flour; caster sugar; fresh yeast; eggs; butter; crème fraîche
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  • Apple croustade
    • Categories: Sauces for desserts; Pies, tarts & pastries; Dessert; Cooking ahead; Fall / autumn; French
    • Ingredients: egg whites; caster sugar; egg yolks; strong white bread flour; fresh yeast; Calvados; apples; lemons; vanilla syrup
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  • Hot-smoked salmon, beetroot salad and horseradish crème fraîche
    • Categories: Dressings & marinades; Quick / easy; Salads; Main course; Cooking ahead; Fall / autumn
    • Ingredients: crème fraîche; hot-smoked salmon; beetroots; shallots; balsamic vinegar; horseradish; ground cayenne pepper; dill
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  • Fillet of mackerel, shaved fennel salad and soy lime glaze
    • Categories: Quick / easy; Salads; Main course; Cooking ahead
    • Ingredients: mackerel; soy sauce; palm sugar; ginger root; limes; fennel; rocket; white pepper; fennel seeds
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    • Categories: Quick / easy; Soups; Cooking ahead; English; French
    • Ingredients: red mullet; gurnard; grey mullet; saffron; onions; carrots; fennel; garlic; tomatoes; tomato purée; saffron powder; bouquet garni; Pernod; ground cayenne pepper; baguette bread; rouille
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    • Categories: Quick / easy; Sauces for fish; French
    • Ingredients: egg yolks; white pepper; saffron; store-cupboard ingredients
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    • Categories: Quick / easy; Grills & BBQ; Dips, spreads & salsas; Main course; Cooking ahead
    • Ingredients: Dover sole; butter; red chillies; smoked paprika; store-cupboard ingredients
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    • Categories: Quick / easy; Main course; Cooking ahead; French
    • Ingredients: pollock fillets; white pepper; potatoes; butter; capers; shallots; parsley; croûtons; lemons
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    • Categories: Stews & one-pot meals; Main course; Cooking ahead; French
    • Ingredients: cucumbers; turbot; banana shallots; girolles mushrooms; scallops; whipping cream; baby spinach; chives; chervil; baby watercress; lemons
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    • Categories: Jams, jellies & preserves; Main course; Cooking ahead; French
    • Ingredients: salmon fillets; dill; lemon verbena; caster sugar; white pepper; apples; apple juice; agar-agar; sorrel cress; olive oil
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Notes about this book

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Notes about Recipes in this book

  • 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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