Inspirational, 02 Jan 2009
This is a thoroughly enjoyable read for anyone interested in food and the restaurant trade. M Blanc has a jovial entertaining style and lots of good stories to tell. I have had the pleasure of dining in several of his restaurants including Le Manoir and reading this book brings back those special memories to me as it does encapsulate the atmosphere he generates in his restaurants. Anyone interested in France will also enjoy the early sections of the book which give some insight into how our french cousins (or for many of us expats - neighbours)develop their respect for food and their attachement to their regional cuisine.

Haute cuisine, 29 Oct 2008
This is a wonderful book - full of great stories about the food in Raymond's life and the life in his food. You learn something amazing about food on every page, all framed in the story of the great man's life. Anyone with even a passing interest in what they eat will find something here to get their juices flowing...

Inspirational, 02 Jan 2009
This is a thoroughly enjoyable read for anyone interested in food and the restaurant trade. M Blanc has a jovial entertaining style and lots of good stories to tell. I have had the pleasure of dining in several of his restaurants including Le Manoir and reading this book brings back those special memories to me as it does encapsulate the atmosphere he generates in his restaurants. Anyone interested in France will also enjoy the early sections of the book which give some insight into how our french cousins (or for many of us expats - neighbours)develop their respect for food and their attachement to their regional cuisine.

Haute cuisine, 29 Oct 2008
This is a wonderful book - full of great stories about the food in Raymond's life and the life in his food. You learn something amazing about food on every page, all framed in the story of the great man's life. Anyone with even a passing interest in what they eat will find something here to get their juices flowing...

Easy to do with Excellent results, 26 Sep 2008
I bought this book because I wanted to improve my cooking skills and enjoy home cooked French food. I found the recipes very easy to follow with great end results. There are two and three course menu suggestions for different occasions at the back of the book which is a great idea.

Well worth buying., 31 Mar 2008
I liked this book because it has got simple and step-by-step instructions with basic ingredients that you can not find in most of other cookery books. Highly recommended.

Very special book.........., 10 Feb 2008
I chose this book as a birthday present, my father said "good luck" as he had used Raymond Blanc books previously, finding them over complicated.

The pancakes with spinach, mushrooms & gruyere were wonderful, I served them with roasted cherry tomatoes, on the vine, and rocket salad, and they were well worth the effort.
The chicken breast with courgette ribbons takes a bit of effort the night before but on the day it is simple and very tasty.

I did not find the recipes over complicated, they do require some effort but to produce exceptional food (like in this book) when don't you need to put in the effort.


A superb intro to classic French food , 17 Jun 2007
Great selection of classic French recipes given in an easily followed fluid style, Great to impress a loved one. Inspired me to follow on and buy Recipes from Le Manoir Aux Quat' Saisons, Yes the title is French but it is available in English, same style, photos all the way through and just as easy to follow. Follow Raymond Blanc to the letter and you will produce great food.

so that's how it's done!, 19 Nov 2006
Raymond Blanc is one of the most respected and accomplished chefs in England.I can still remember vividly the fantastic experience of eating at his "Manoir aux Quatre Saisons." This book makes it possible to create spectacular and delicious meals. M Blanc shares some of his philosophy of cooking in a logical and passionate way. I have managed to achieve some very tasty results simply by following his straightforward recipies. If you like this book then I would recommend his "cooking for friends."
Also to be recomended is Ken Hom's simple Thai cooking; It works!

Inspirational, 02 Jan 2009
This is a thoroughly enjoyable read for anyone interested in food and the restaurant trade. M Blanc has a jovial entertaining style and lots of good stories to tell. I have had the pleasure of dining in several of his restaurants including Le Manoir and reading this book brings back those special memories to me as it does encapsulate the atmosphere he generates in his restaurants. Anyone interested in France will also enjoy the early sections of the book which give some insight into how our french cousins (or for many of us expats - neighbours)develop their respect for food and their attachement to their regional cuisine.

Haute cuisine, 29 Oct 2008
This is a wonderful book - full of great stories about the food in Raymond's life and the life in his food. You learn something amazing about food on every page, all framed in the story of the great man's life. Anyone with even a passing interest in what they eat will find something here to get their juices flowing...

Easy to do with Excellent results, 26 Sep 2008
I bought this book because I wanted to improve my cooking skills and enjoy home cooked French food. I found the recipes very easy to follow with great end results. There are two and three course menu suggestions for different occasions at the back of the book which is a great idea.

Well worth buying., 31 Mar 2008
I liked this book because it has got simple and step-by-step instructions with basic ingredients that you can not find in most of other cookery books. Highly recommended.

Very special book.........., 10 Feb 2008
I chose this book as a birthday present, my father said "good luck" as he had used Raymond Blanc books previously, finding them over complicated.

The pancakes with spinach, mushrooms & gruyere were wonderful, I served them with roasted cherry tomatoes, on the vine, and rocket salad, and they were well worth the effort.
The chicken breast with courgette ribbons takes a bit of effort the night before but on the day it is simple and very tasty.

I did not find the recipes over complicated, they do require some effort but to produce exceptional food (like in this book) when don't you need to put in the effort.


A superb intro to classic French food , 17 Jun 2007
Great selection of classic French recipes given in an easily followed fluid style, Great to impress a loved one. Inspired me to follow on and buy Recipes from Le Manoir Aux Quat' Saisons, Yes the title is French but it is available in English, same style, photos all the way through and just as easy to follow. Follow Raymond Blanc to the letter and you will produce great food.

so that's how it's done!, 19 Nov 2006
Raymond Blanc is one of the most respected and accomplished chefs in England.I can still remember vividly the fantastic experience of eating at his "Manoir aux Quatre Saisons." This book makes it possible to create spectacular and delicious meals. M Blanc shares some of his philosophy of cooking in a logical and passionate way. I have managed to achieve some very tasty results simply by following his straightforward recipies. If you like this book then I would recommend his "cooking for friends."
Also to be recomended is Ken Hom's simple Thai cooking; It works!

Raymond Blanc: Le Manoir, 07 Nov 2008
This book is to enjoy and to try out the recipes, however they are not for someone who cannot spend time and much patience to prepare, and to cook with care. Raymond Blanc is the Rolls Royce of chefs and this book proves it, by the shear amount of information it contains the advise and chefs notes are invaluable. The terrain dishes are truly amazing. I have managed to cook the venision terrain and it is truly the best I have ever made. My dinner guests were speachless as they have all commented on my level of cookery skills improvement. It is all down to this one man passion of cooking Raymond Blanc and one of the best cook books available.

Great book but experience in the kitchen is a must, 24 Aug 2006
This book is indeed very special, however you will need to know how to follow complex recipes, and a very good understanding of cooking, this is not a book for the faint hearted as the recipes are long, and at times complex but if you want the wow factor at the end of a dinner partie then this is most definately the book for you. Very pleased with my purchase but need a spare few hours to really get into it.

Blanc is whiter than white, 08 Sep 2003
Let's get one thing straight! This isn't Delia! Part of the joy of this book is the sheer escapism, and the insight it gives into the extraordinarily detailed and complex world of a world-class kitchen, and the borderline-obsessive that runs it. However, there are some recipes that a reasonably competent cook can accomplish, and Blanc makes sure that each dish is graded accordingly. Some are just to salivate over, and wonder at, others are really achievable. I have often cooked the magnificent, and surprisingly straightforward hot caramel souffle, for example, but wouldn't attempt the complex bouillabaise terrine! The best thing is to give in, go to the restaurant and eat the food! But, great book for anyone remotely interested in the best cooking of the last 20 years or so, and in the personal philosophy of one of our greatest French (honorary British!) chefs.

Fantastic, easy to follow - wonderful results in the kitchen, 13 Mar 2001
An excellent way to impress your friends at a dinner party. His dishes are very impressive and fun to make

Inspirational, 02 Jan 2009
This is a thoroughly enjoyable read for anyone interested in food and the restaurant trade. M Blanc has a jovial entertaining style and lots of good stories to tell. I have had the pleasure of dining in several of his restaurants including Le Manoir and reading this book brings back those special memories to me as it does encapsulate the atmosphere he generates in his restaurants. Anyone interested in France will also enjoy the early sections of the book which give some insight into how our french cousins (or for many of us expats - neighbours)develop their respect for food and their attachement to their regional cuisine.

Haute cuisine, 29 Oct 2008
This is a wonderful book - full of great stories about the food in Raymond's life and the life in his food. You learn something amazing about food on every page, all framed in the story of the great man's life. Anyone with even a passing interest in what they eat will find something here to get their juices flowing...

Easy to do with Excellent results, 26 Sep 2008
I bought this book because I wanted to improve my cooking skills and enjoy home cooked French food. I found the recipes very easy to follow with great end results. There are two and three course menu suggestions for different occasions at the back of the book which is a great idea.

Well worth buying., 31 Mar 2008
I liked this book because it has got simple and step-by-step instructions with basic ingredients that you can not find in most of other cookery books. Highly recommended.

Very special book.........., 10 Feb 2008
I chose this book as a birthday present, my father said "good luck" as he had used Raymond Blanc books previously, finding them over complicated.

The pancakes with spinach, mushrooms & gruyere were wonderful, I served them with roasted cherry tomatoes, on the vine, and rocket salad, and they were well worth the effort.
The chicken breast with courgette ribbons takes a bit of effort the night before but on the day it is simple and very tasty.

I did not find the recipes over complicated, they do require some effort but to produce exceptional food (like in this book) when don't you need to put in the effort.


A superb intro to classic French food , 17 Jun 2007
Great selection of classic French recipes given in an easily followed fluid style, Great to impress a loved one. Inspired me to follow on and buy Recipes from Le Manoir Aux Quat' Saisons, Yes the title is French but it is available in English, same style, photos all the way through and just as easy to follow. Follow Raymond Blanc to the letter and you will produce great food.

so that's how it's done!, 19 Nov 2006
Raymond Blanc is one of the most respected and accomplished chefs in England.I can still remember vividly the fantastic experience of eating at his "Manoir aux Quatre Saisons." This book makes it possible to create spectacular and delicious meals. M Blanc shares some of his philosophy of cooking in a logical and passionate way. I have managed to achieve some very tasty results simply by following his straightforward recipies. If you like this book then I would recommend his "cooking for friends."
Also to be recomended is Ken Hom's simple Thai cooking; It works!

Raymond Blanc: Le Manoir, 07 Nov 2008
This book is to enjoy and to try out the recipes, however they are not for someone who cannot spend time and much patience to prepare, and to cook with care. Raymond Blanc is the Rolls Royce of chefs and this book proves it, by the shear amount of information it contains the advise and chefs notes are invaluable. The terrain dishes are truly amazing. I have managed to cook the venision terrain and it is truly the best I have ever made. My dinner guests were speachless as they have all commented on my level of cookery skills improvement. It is all down to this one man passion of cooking Raymond Blanc and one of the best cook books available.

Great book but experience in the kitchen is a must, 24 Aug 2006
This book is indeed very special, however you will need to know how to follow complex recipes, and a very good understanding of cooking, this is not a book for the faint hearted as the recipes are long, and at times complex but if you want the wow factor at the end of a dinner partie then this is most definately the book for you. Very pleased with my purchase but need a spare few hours to really get into it.

Blanc is whiter than white, 08 Sep 2003
Let's get one thing straight! This isn't Delia! Part of the joy of this book is the sheer escapism, and the insight it gives into the extraordinarily detailed and complex world of a world-class kitchen, and the borderline-obsessive that runs it. However, there are some recipes that a reasonably competent cook can accomplish, and Blanc makes sure that each dish is graded accordingly. Some are just to salivate over, and wonder at, others are really achievable. I have often cooked the magnificent, and surprisingly straightforward hot caramel souffle, for example, but wouldn't attempt the complex bouillabaise terrine! The best thing is to give in, go to the restaurant and eat the food! But, great book for anyone remotely interested in the best cooking of the last 20 years or so, and in the personal philosophy of one of our greatest French (honorary British!) chefs.

Fantastic, easy to follow - wonderful results in the kitchen, 13 Mar 2001
An excellent way to impress your friends at a dinner party. His dishes are very impressive and fun to make

Stunning.., 14 Jul 2008
Alan Murchison's amazing recipes are photographed so beautifully I can imagine the flavours and aromas just by looking at the stunning images.

A must have for any foodie, 10 Jul 2008

Pure unadulterated "Gastro-Porn"!

A book to inspire, subtle combinations of flavours and textures, the beautiful presentation and stunning photography make this one of the most beautiful cook books I own. As a keen amateur there are many inspiration and ideas I can draw from the book but without a small army of chefs and the backup of a professional kitchen I would not expect to be able to exactly reproduce many of them at home. Rather this book gives ideas, presentations, flavour combinations and every single turn of the page reveals another stunning photograph each one making my mouth water as I imagine the aromas rising from the page. It is both a coffee table book of beautiful photography and a reference book of some 233 "basic" recipes used to build the dishes shown.


Hold on a second..., 10 Jul 2008
Now, don't get me wrong, this is a cracking book, but I think some of the reviews are going over the top. The organisation is good (I would prefer a cross reference from the 'basics' to the recipes), and the presentation is simple and clean. It isn't really a work of art though, and it is a book with a fairly narrow target audience.

It will be of little use to you if you are not already a very competent cook, and even then you are unlikely to be able to make the food that is so beautifully photographed here (who can leave their oven on for 48hours at 60deg?, professional chefs apart?).

If, like me, you want to be inspired to try new things, and to learn many of the intricate building blocks of flavour that are at the books core, then it's money well spent. If you want to cook every dish in a book sucessfully, look at beautiful photographs, and enjoy the writing, go for something else (Simon Hopkinson's 'Week In Week Out' for instance).

As a book it's very good, but not earth shattering. As an appetiser for Alan Murchison's cooking it's great.

Amazing and beautiful, 03 Jul 2008
This is the most amazing cook book that I have ever read with the most amazing photography, showing what fantastic presentation looks like. I want to eat at Alan's restaurant again as soon as possible as the delicious dishes jump off the page and defnately say eat me.
I think what Alan has created is a truly aspirational book which all serious cooks should have as a very high bar to aim for.
I am looking forward to more books from the truly wonderful chef and author.

If books could get Michelin Stars!!!, 16 Jun 2008
There are not enough superlatives to do this fantastic book justice. When reading the book for the first time, you're amazed by not only the incredible recipes but also the fantastic photography that helps differentiate this book from any other recipe book I have seen to date. This book sits equally well on the coffee table as it does the kitchen worktop. Well done Alan & Mark.... excellent!