A classic Raymond Blanc cookbook featuring recipes from his renowned Oxfordshire restaurant Le Manoir aux Quat’ Saisons.

The book is arranged around the seasons, with approximately 30–40 recipes for each season, reflecting Raymond Blanc’s emphasis on fresh, seasonal ingredients. Alongside the recipes are menu suggestions, wine recommendations and chef’s notes intended to help achieve professional-style results at home.

It also features attractive food and restaurant photography by Michael Boys, together with a preface by Egon Ronay and a foreword by Hugh Johnson.

The recipes range from elegant starters and fish dishes through to meat courses and desserts, giving a fascinating insight into the cooking style that established Raymond Blanc as one of Britain’s best-known chefs.

Condition:
Pre-owned vintage copy in acceptable/good condition.

The book itself remains complete and usable, but there is noticeable age and storage wear to the outer cover, particularly:

* Creasing and wear around the corners and edges
* Heavier creasing to the lower rear cover
* Some rubbing and surface marks
* General age-related wear
* Light discolouration/marks visible to some page edges

The internal pages shown remain clearly readable, and the colour photographs still present well. Please study all photographs carefully as they show the exact copy being sold and form part of the condition description.

Details

* Author: Raymond Blanc
* Photography: Michael Boys
* Foreword: Hugh Johnson
* Publisher: Little, Brown
* Publication year: 1990
* Format: Paperback
* Pages: approx. 280
* ISBN-10: 0316908177
* ISBN-13: 9780316908177
* Original cover price: £16.99
* Genre: Cookery / French Cuisine / Fine Dining