A Blanc Christmas

A Blanc Christmas


By (author) Raymond Blanc

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  • Publisher: Headline Book Publishing
  • Format: Paperback | 144 pages
  • Dimensions: 216mm x 218mm x 14mm | 499g
  • Publication date: 4 November 1999
  • Publication City/Country: London
  • ISBN 10: 0747275181
  • ISBN 13: 9780747275183
  • Illustrations note: Colour photos throughout
  • Sales rank: 412,358

Product description

Originally published in 1996, a colour illustrated cookery book which contains twelve Christmas menus, from the traditional to the modern. It also includes recipes for canapes, petits fours and edible gifts and it is written by the author of COOKING FOR FRIENDS and BLANC MANGE.

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Author information

RAYMOND BLANC is renowned for his passion for seasonal, sustainable and organic produce. When sourcing food for his two Michelin-starred restaurant, Belmond Le Manoir aux Quat'Saisons, he makes sure to know everything about its provenance. With his gardeners, he has cultivated herb beds, a two-acre vegetable garden, a mushroom valley and heritage orchard. Raymond champions an ethical approach to cooking with sourcing and seasonality at the heart of it. He is involved in many movements and is honorary President of The Sustainable Restaurant Association and Vice President of Garden Organic. THE ROYAL BOTANIC GARDENS, KEW is a world-famous scientific organisation, holding an unrivalled position for its outstanding collections of plants and fungi, artefacts and art, world-class Herbarium as well as its expertise in plant diversity, conservation and sustainable development. From its beginnings as a small physic garden in 1759 it has grown to become a top international visitor attraction and UNESCO World Heritage Site. Kew's 132 hectares of stunning landscaped gardens and iconic glasshouses make it one of the world's best-loved gardens, a paradise for plant lovers, offering a wealth of ideas and inspiration to all.

Editorial reviews

The celebrated French chef, owner of Oxfordshire's Le Manoir aux Quat' Saisons, presents a gloriously illustrated celebration of festive food and decorations. The main body of the book is devoted to 12 Christmas menus (each mixing the traditional with the original, with clear French influences), but there are also wonderful sections on canapes and aperitifs, afternoon tea, petits fours, gifts from the kitchen (such as pears in spiced wine) and delicious vegetable accompaniments. Blanc suggests wines with most dishes and there are many simple but inspirational decorative ideas to tranform your table or room. A seasonal book to savour. (Kirkus UK)