A Taste of My Life

Autor Raymond Blanc
en Limba Engleză Paperback – 22 oct 2009
Presenting the author's thoughts about where food is going and an appeal for sustainable cuisine, this book is suitable for those with an interest in food and cooking.
Citește tot Restrânge

Preț: 6607 lei

Puncte Express: 99

Preț estimativ în valută:
1266 1349$ 1080£

Carte disponibilă

Livrare economică 04-18 mai
Livrare express 23-27 aprilie pentru 2248 lei

Preluare comenzi: 021 569.72.76


ISBN-13: 9780552157315
ISBN-10: 0552157317
Pagini: 480
Ilustrații: ports.
Dimensiuni: 127 x 197 x 33 mm
Greutate: 0.33 kg
Editura: Transworld Publishers Ltd

Notă biografică

Born in Besançon, France, Raymond Blanc is acknowledged as one of the finest chefs in the world. He arrived in England in 1972, and in 1984 opened the hotel and restaurant, Le Manoir aux Quat’ Saisons near Oxford. In 1991 he established the Raymond Blanc Cookery School, welcoming both enthusiastic amateurs and professional cooks.


"Only a few great chefs are produced every century. Raymond Blanc is one of those great chefs" Marco Pierre White "A rattling good story" BBC Good Food Magazine "A delicious offering from Britain's nicest chef" -- Alex Renton The Times "Very well-seasoned... Absolutely mouth-watering" -- Libby Purves, Radio 4 "Raymond Blanc is a compulsive lover of what is really best" Antonio Carluccio


The culinary autobiography of Britain’s best-loved chef.

Raymond Blanc knows more about food and cooking than pretty much anyone else. His cooking has been described as an extraordinary process of creativity, subtlety, indeed genius. His life and career to date have been utterly dedicated to the search for culinary perfection. Such is his reputation that his restaurant near Oxford, Le Manoir, was awarded two Michelin stars even before it opened in 1984. Le Manoir has maintained extraordinary levels of excellence for over two decades and remains a premier restaurant destination. He has taught many of Britain’s most successful chefs, including Marco Pierre White and Heston Blumenthal.

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 on the cooking arts by a culinary genius.