My Kitchen Table: 100 Recipes for Entertaining

(Paperback)

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The essential cookbook for entertaining friends, from Raymond Blanc, Michelin-starred chef and owner of Le Manoir aux Quat' Saisons 100 essential recipes for entertaining from the legendary Raymond Blanc. This recipe collection - containing 100 full-colour photographs - is not only incredible value for money but the perfect tool to make entertaining simple - and enjoyable. Give your dinner parties that WOW factor! 'A classy production' - Sunday Telegraph Magazine 'Terrific recipes - very simple - with Raymond's touch' -- ***** Reader review 'What a gem' -- ***** Reader review 'Absolutely brilliant book - so inspiring - makes you want to try all the recipes' -- ***** Reader review 'Superb!!!' -- ***** Reader review ***************************************************************************************************** Raymond Blanc is renowned for his exquisite cuisine and here he has chosen 100 sensational, but easily achievable recipes that will wow your guests and impress your friends. From a simple, but classic French Onion Soup or Coq au Vin to the finest Roast Rib of Beef or Pork Fillet with Onion and Garlic Puree and not forgetting desserts - a perfect Black Cherry Tart or Strawberry Sorbet, and catering for vegetarian and meat-based diets, the recipes are both simple and elaborate and sure to become household stalwarts and family favourites. This easy to follow cookbook will ensure that you have a recipe for every occasion and for every taste. It is sure to become the first book you turn to when you need a meal to impress, whether for a weekend banquet or weeknight feast. Guaranteed to get your mouth watering and you itching to get in the kitchen!

Author Bio

Raymond Blanc is the Michelin-starred owner of Le Manoir aux Quat' Saisons and author of many acclaimed books including the seminal cookbook, Foolproof French Cookery. He has presented two series of Kitchen Secrets and three series of The Restaurant. Raymond was recently awarded an honorary OBE in recognition of his services to the British food industry.