Blanc, Raymond A Taste of My Life

ISBN 13: 9780552157315

A Taste of My Life

4,07 valoración promedio
( 60 valoraciones por GoodReads )
 
9780552157315: A Taste of My Life
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)

From the Publisher:

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.

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1.

Blanc, Raymond
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. 194 x 128 mm. 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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Blanc, Raymond
ISBN 10: 0552157317 ISBN 13: 9780552157315
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Descripción Estado de conservación: New. Nº de ref. de la librería 6220585-n

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3.

Blanc, Raymond
Editorial: Transworld Publishers Ltd, United Kingdom (2009)
ISBN 10: 0552157317 ISBN 13: 9780552157315
Nuevos Paperback Cantidad: 1
Librería
The Book Depository US
(London, Reino Unido)
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Descripción Transworld Publishers Ltd, United Kingdom, 2009. Paperback. Estado de conservación: New. 194 x 128 mm. 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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Blanc, Raymond
ISBN 10: 0552157317 ISBN 13: 9780552157315
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Descripción Estado de conservación: New. Depending on your location, this item may ship from the US or UK. Nº de ref. de la librería 97805521573150000000

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Blanc, Raymond
Editorial: Corgi 2009-10-22 (2009)
ISBN 10: 0552157317 ISBN 13: 9780552157315
Nuevos Cantidad: 3
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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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6.

Blanc, Raymond
ISBN 10: 0552157317 ISBN 13: 9780552157315
Nuevos Paperback Cantidad: 1
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Grand Eagle Retail
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Descripción 2009. Paperback. Estado de conservación: New. 199mm x 128mm x. Paperback. 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.Shipping may be from multiple locations in the US or from the UK, depending on stock availability. 480 pages. 0.338. Nº de ref. de la librería 9780552157315

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7.

Blanc, Raymond
Editorial: Transworld Publishers Ltd (2009)
ISBN 10: 0552157317 ISBN 13: 9780552157315
Nuevos Tapa blanda Cantidad: 5
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Valoración
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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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8.

Blanc, Raymond
Editorial: Transworld Publishers Ltd
ISBN 10: 0552157317 ISBN 13: 9780552157315
Nuevos Tapa blanda Cantidad: 5
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Kennys Bookstore
(Olney, MD, Estados Unidos de America)
Valoración
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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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Blanc, Raymond
ISBN 10: 0552157317 ISBN 13: 9780552157315
Nuevos Paperback Cantidad: 3
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Ria Christie Collections
(Uxbridge, Reino Unido)
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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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10.

Blanc, Raymond
Editorial: Transworld Publishers Ltd
ISBN 10: 0552157317 ISBN 13: 9780552157315
Nuevos Paperback Cantidad: 1
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THE SAINT BOOKSTORE
(Southport, Reino Unido)
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Descripción Transworld Publishers Ltd. Paperback. Estado de conservación: new. BRAND NEW, A Taste of My Life, Raymond Blanc, 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 B9780552157315

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