Description

French chef Raymond Blanc shares Kitchen Secrets, cooking recipes from simple to stunning. Filmed on location in his Oxfordshire restaurant with foodie visits at home and abroad.Raymond Blanc is revered as a culinary legend, whose love of delicious food is lifelong. Years of experience have given him a rich store of knowledge and the skill to create fantastic dishes that work time after time. With a range of achievable and inspirational recipes for cooks of all abilities, Kitchen Secrets is all about bringing Gallic passion and precision into the home kitchen. Raymond has done all the hard work, refining recipes over months and even years until they are quite perfect. Every recipe includes explanations and hints to ensure that your results are consistently brilliant. Dishes that once seemed plain, or impossibly complex, suddenly become simple and elegant; the book’s sixteen chapters include classics like watercress soup, chicory and Roquefort salad, cep ravioli, apricot cassoulet, chicken liver parfait, confit salmon, moules marniere, grilled dover sole, home cured ham, pot au feu, lambs liver persillade, roast wild duck, lamb cutlets, galette des Rois, cherry clafoutis and Maman Blanc’s own chocolate mousse. With scores of recipes from both series of Kitchen Secrets, this is guaranteed to be a must-have for anybody with a love of French cuisine and finesse.Totally self-taught, Raymond Blanc is one of Britain’s best-respected chefs. His hotel-restaurant Le Manoir aux Quat’ Saisons in Oxford has been awarded two Michelin stars for the past 26 years and in 2007 he was awarded an OBE for services to culinary excellence.Quote:’Only a few great chefs are produced every century. Raymond Blanc is one of those great chefs’~Marco Pierre White’A culinary crusade to demystify the tricks of haute cuisine’~Observer’Blanc’s kitchen skills are self-evident, but it’s his style that is so compelling’~GuardianEpisodes1 Chocolate2 Fish3 Apples4 Winter Vegetables5 Game & Mushrooms6 Bread7 Eggs & Cheese8 TomatoesEnglish | 2010 | 720p HDTV | MKV | x264 1280×720 3087Kbps 25 fps | AAC 192Kbps 2CH 48KHz | 30 min each parthttp://www.bbc.co.uk/programmes/b00yk23k