Raymond Blanc A Taste of My Life

ISBN 13: 9780552157315

A Taste of My Life

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( 63 valoraciones por Goodreads )
 
9780552157315: A Taste of My Life

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.

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About the Author:

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.

Review:

"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 *

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1.

Raymond Blanc
Editorial: Transworld Publishers Ltd, United Kingdom (2009)
ISBN 10: 0552157317 ISBN 13: 9780552157315
Nuevos Paperback Cantidad: 1
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The Book Depository
(London, Reino Unido)
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Descripción Transworld Publishers Ltd, United Kingdom, 2009. Paperback. Estado de conservación: New. Language: English . Brand New Book. 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. Nº de ref. de la librería AAZ9780552157315

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Raymond Blanc
Editorial: Corgi 2009-10-22 (2009)
ISBN 10: 0552157317 ISBN 13: 9780552157315
Nuevos Cantidad: 4
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Chiron Media
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Descripción Corgi 2009-10-22, 2009. Estado de conservación: New. Brand new book, sourced directly from publisher. Dispatch time is 24-48 hours from our warehouse. Book will be sent in robust, secure packaging to ensure it reaches you securely. Nº de ref. de la librería NU-GRD-00573942

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Raymond Blanc
Editorial: Transworld Publishers Ltd, United Kingdom (2009)
ISBN 10: 0552157317 ISBN 13: 9780552157315
Nuevos Paperback Cantidad: 1
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Descripción Transworld Publishers Ltd, United Kingdom, 2009. Paperback. Estado de conservación: New. Language: English . Brand New Book. 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. Nº de ref. de la librería AAZ9780552157315

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4.

Blanc, Raymond
Editorial: Transworld Publishers Ltd (2009)
ISBN 10: 0552157317 ISBN 13: 9780552157315
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Descripción Transworld Publishers Ltd, 2009. Estado de conservación: New. 2009. Paperback. 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. Num Pages: 480 pages, ports. BIC Classification: BM; WB. Category: (G) General (US: Trade). Dimension: 199 x 128 x 31. Weight in Grams: 338. . . . . . . Nº de ref. de la librería V9780552157315

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Blanc, Raymond
Editorial: Transworld Publishers Ltd
ISBN 10: 0552157317 ISBN 13: 9780552157315
Nuevos Tapa blanda Cantidad: 5
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Kennys Bookstore
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Descripción Transworld Publishers Ltd. Estado de conservación: New. 2009. Paperback. 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. Num Pages: 480 pages, ports. BIC Classification: BM; WB. Category: (G) General (US: Trade). Dimension: 199 x 128 x 31. Weight in Grams: 338. . . . . . Books ship from the US and Ireland. Nº de ref. de la librería V9780552157315

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Raymond Blanc
Editorial: Corgi (2009)
ISBN 10: 0552157317 ISBN 13: 9780552157315
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Descripción Corgi, 2009. Estado de conservación: New. Nº de ref. de la librería GH9780552157315

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Raymond Blanc
Editorial: Corgi (2009)
ISBN 10: 0552157317 ISBN 13: 9780552157315
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Descripción Corgi, 2009. Paperback. Estado de conservación: New. BRAND NEW ** SUPER FAST SHIPPING FROM UK WAREHOUSE ** 30 DAY MONEY BACK GUARANTEE. Nº de ref. de la librería mon0000257559

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Blanc Raymond
Editorial: Random House
ISBN 10: 0552157317 ISBN 13: 9780552157315
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Descripción Random House. Estado de conservación: New. pp. 464. Nº de ref. de la librería 5824601

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Raymond Blanc
ISBN 10: 0552157317 ISBN 13: 9780552157315
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Ria Christie Collections
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Descripción Paperback. Estado de conservación: New. Not Signed; 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-taug. book. Nº de ref. de la librería ria9780552157315_rkm

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Raymond Blanc
Editorial: Transworld 2009-10-22, London (2009)
ISBN 10: 0552157317 ISBN 13: 9780552157315
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Blackwell's
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Descripción Transworld 2009-10-22, London, 2009. paperback. Estado de conservación: New. Nº de ref. de la librería 9780552157315

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