Raymond Blanc: Recipes from Le Manoir Aux Quat' Saisons

by Raymond Blanc

Hardcover, 1989

Status

Available

Description

Le Manoir aux Quat'Saisons, located in Great Milton, Oxford, is one of the finest hotel-restaurants in the world. This is a chance to step within the walls for legendary chef Raymond Blanc's personal tour, season by season. He reveals how every element of the place--from the Japanese garden to the Citronelle bedroom--was brought to life, and leads you into the kitchen to show you the culinary secrets of this double Michelin-starred restaurant. The book features 120 of Le Manoir's most celebrated dishes, including ricotta agnolotti, venison grand veneur, blood orange carpaccio, and apple tart Maman Blanc. Lavishly illustrated with full-color photography--of the gardens, rooms and recipes--and specially commissioned artwork that wittily captures the magical quality of an extraordinary place, this book will allow you to bring Le Manoir into your own home. Le Manoir aux Quat'Saisonsis available in two formats: a luxury clothbound special edition in a slipcase, and a smaller standard edition that will be equally at home in the kitchen and on the coffee table.… (more)

User reviews

LibraryThing member jontseng
A good example of how cookbooks looked before the publication of the revolutionary "White Heat" - it is instructive to compare the stilted photography of this book to more modern works.
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