by Raymond Blanc · tapa blanda · ISBN 9780356191546
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«Recipes from Le Manoir aux Quat' Saisons» is Raymond Blanc's cookbook, published by Little, Brown in paperback (256 pages, in English).
Divided by seasons, it includes menu suggestions and 30 to 40 recipes: soups, cold starters, fish, poultry, game, meats and desserts. It adds basic preparations for vegetables, sauces and jellies, and an introduction to wines. The recipes come from Raymond Blanc's restaurant, which received two Michelin stars before opening.
Published in 1990. Includes photographs by Michael Boys.
For cooking enthusiasts and fans of Michelin-starred restaurant cookbooks.
