Only a few great chefs are produced every century. Raymond Blanc is one of those great chefs
Marco Pierre White
 

Raymond Blanc knows more about food 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, Le Manoir, was awarded two Michelin stars even before it opened in 1984, and it remains one of our premier destination restaurants. 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 by a culinary genius.

Raymond Blanc has remained an inspirational mentor to me and my career since working with him at Le Manoir Aux Quat'Saisons. His passion for the Industry has not wilted in any of that time and indeed still inspires the new generation of chefs
Michael Caines

Very well-seasoned…Absolutely mouth-watering
Libby Purves, Radio 4

We hail his astonishing determination, and his evocation of his life at home with Mum and Dad, and revel too in his descriptions of English catering in the years before Blanc
Guardian

Raymond’s Anglo French passion for food and restaurants along with his friendly, knowledgeable charm makes him an important symbol of the intelligent chef
Sir Terence Conran

A delicious offering from Britain's nicest chef
Alex Renton The Times

His story takes us from simple, rustic cuisine to the rarefied realms of molecular gastronomy
Foodies Magazine

A rattling good story
BBC Good Food Magazine

Much more than a cookbook, more of a bedtime read, his book deserves a place on any food-lover’s bookshelf
Leicester Mercury

Raymond Blanc is a compulsive lover of what is really best
Antonio Carluccio

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