A Taste of My Life
(Sprache: Englisch, Deutsch)
The culinary autobiography by one of Britain's most highly acclaimed chefs
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The culinary autobiography by one of Britain's most highly acclaimed chefs
Klappentext zu „A Taste of My Life “
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.
B-format paperback
Autoren-Porträt von Raymond Blanc
Born in Besançon, France in 1949, Raymond Blanc is one of the finest chefs in the world. Raymond arrived in England in 1972 to work as a waiter at the Rose Revived restaurant near Witney. When the chef became ill, he took over and two years later, the restaurant gained entry into the Michelin Guide. At the age of 28, Raymond Blanc opened his first restaurant, 'Les Quat' Saisons' in Oxford. After just one year, the restaurant was named Egon Ronay Restaurant of the Year. A host of other accolades including Michelin Stars and Pestle & Mortar awards followed.
In 1984 he fulfilled a personal vision, creating an hotel and restaurant in harmony when he opened Le Manoir aux Quat' Saisons in Great Milton, Oxford. Le Manoir is the only country house hotel in the UK which has achieved two Michelin Stars for a total of 25 years. In 1991, Raymond Blanc established The Raymond Blanc Cookery School, welcoming both enthusiastic amateurs and professional cooks.
Bibliographische Angaben
- Autor: Raymond Blanc
- 2009, 480 Seiten, mit Abbildungen, Maße: 12,9 x 3,2 cm, Kartoniert (TB), Deutsch/Englisch
- Verlag: Corgi
- ISBN-10: 0552157317
- ISBN-13: 9780552157315
- Erscheinungsdatum: 07.10.2009
Sprache:
Englisch, Deutsch
Rezension zu „A Taste of My Life “
A rattling good story BBC Good Food Magazine 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 Much more than a cookbook, more of a bedtime read, his book deserves a place on any food-lover's bookshelf Leicester Mercury His story takes us from simple, rustic cuisine to the rarefied realms of molecular gastronomy Foodies Magazine Very well-seasoned...Absolutely mouth-watering A delicious offering from Britain's nicest chef The Times Only a few great chefs are produced every century. Raymond Blanc is one of those great chefs Marco Pierre White Raymond Blanc is a compulsive lover of what is really best Antonio Carluccio 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 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
Pressezitat
Only a few great chefs are produced every century. Raymond Blanc is one of those great chefs Marco Pierre White
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