William Curley

Patissier and chocolatier

This was Raymond Blanc’s first book. His style of cuisine was revolutionary and this book embraced all of his values. The way in which it was set out with each season being a section was one of the first and since been copied many times. It was this book that inspired me to work at Le Manoir Aux Quat’ Saisons. Raymond was never afraid to give away his secrets, he has a very generous personality.

Shane Osborn

Chef

Raymond has been at the forefront of the British dining scene for over 30 years . This book has recipes using many spices and at the time daring flavour combinations .

Paul Gayler

Chef

Who can but admire the great Raymond Blanc, self-taught chef and truly inspirational master of modern and classical French cuisine?

Alan Murchison

Retired chef, duathlete and performance nutrition specialist

It made me want to work for Raymond Blanc. A timeless classic.

Philip Howard

Chef and Owner, The Square

Lance Forman

Owner of the Forman businesses

James Steen

Journalist, author and food writer

Jeff Galvin

Chef

Andy Hayler

Restaurant critic

Duncan Welgemoed

Chef

Bruno Loubet

Chef

Neven Maguire

Chef

Ross Lewis

Chef

Jane Baxter

Chef

Grant MacPherson

Chef