Blanc Mange: The Mysteries of the Kitchen Revealed

by Raymond Blanc

A range of sauces and stocks form the base of a variety of recipes which cover starters, main courses, desserts, breads, ice-cream and preserves. The book also offers an explanation of basic food chemistry, to clarify the processes at work. Techniques such as roasting, poaching, microwave cooking, baking, mousse-making and souffle-making are described, to help readers to avoid failures, and Raymond Blanc explains how the size and thickness of cooking utensils and the variety of ovens affect the cooking time.

Genres: Cookbooks

320 pages, Paperback

First published January 1, 1980

About the author

Raymond Blanc is a celebrity chef from Rural Franche-Comté, France, who runs a chain of restaurants in the UK, several of which have received Michelin stars. His ingenuity, passion and French Charm have also landed him several noteworthy series on the BBC.