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Blanc Mange
by Raymond Blanc

Raymond Blanc has discovered that an understanding of the way 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 that 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 one hundredstunning new recipes with which he illustrates and elucidates the masteries of the kitchen whilst at the same time creating such mouth-watering dished as the perfect chilled summertime starter consomme of peppers and tomatoes and the elegant but easy-to-prepare fillet of salmon in a herb and sorrel juice. 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 the complete cook's companion.

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 Mange (1 November 2003)
Reviewer: "jakethedude"

I recently met Raymond and got my book signed by him! But getting back to the actual book, it's one of the best recipe books I've seen, it's not something you can just whip up for a quick meal, it's all very formal food, but very nice!!!

A fine selection of recipes from the old master (17 December 1999)
Reviewer: A reader

Having spent some time working for the author, I try to keep up with his publications and found this one to be very good. He provides a detailed explanation of the chemistry behind food and the various ways of cooking, without boring the reader. If you wonder why things brown when you fry them or why onion can caramelise, then this book tells you, alongwith offering a range of delicious recipes that are well within the abilities of the confident amateur. As you'd expect, the print quality and photographs are impressive and do the food justice. Recommended.

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If you want to order a copy of the book - click here (UK)

If you would like to visit Raymond Blanc's website then click here.

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