Raymond Blanc

Raymond Blanc has discovered that an understanding of the why and how of food can not only make you a more creative cook but also a more successful one. He says that chemistry did not interest him very much when he was at school - and many other cooks would probably say the same. After all, you don't need to be a scientist to enjoy cooking or to be good at it - or do you? If your soufflé has ever flopped, your bread failed to rise or your sauce curdled in the pan, despite the fact that you have followed the recipe to the letter, then this is the book for you. But this is not just a book about the science of food and how to be a better cook. In Blanc Mange Raymond Blanc has created over 100 stunning new recipes with which he illustrates and elucidates the mysteries of the kitchen whilst at the same time creating such mouth-watering dishes as the perfect chilled summertime starter Consommé of Peppers and Tomatoes and the elegant but easy-to-prepare Fillet of Salmon in a Herb and Sorrel Juice. Raymond also gives a new recipe for the French classic Coq au Vin as well as unequivocal instructions on how to prepare the definitive English standard, Roast Beef. The array of desserts is extraordinary, ranging from the deceptively named Chocolate Fondant which will delight chocoholics and non-chocoholics alike, to the exquisite Blackcurrant Mousse, an ideal dessert with which to impress dinner party guests. In addition to the main courses, Raymond presents a collection of inspiring vegetable dishes and basic recipes such as sauces, stocks, breads and pasta to make a complete cook's companion. Blanc Mange is also a practical reference book which includes fascinating explanations of the function of techniques such as boiling, grilling, sautéing, poaching and roasting as well as giving outlines of the scientific properties of essential ingredients such as eggs (whites and yolks), salt, flour, gelatine, butter, oils and vinegar. Whether cooking is your favourite pastime or whether the secret of producing fine food has always eluded you, Blanc Mange will give you the recipes, the knowledge and the inspiration to cook any dish with confidence.

"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."--Global Books in Print.

Offers hints, tips, and professional secrets from well-known chefs for fixing cooking mistakes and creating faultless meals, and includes nearly four hundred recipes as well as substitute ingredients and advice on reducing fat and cholesterol in recipes.