Divided by seasons, this book has a short introduction and menu suggestions, followed by approximately 40 recipes revealing the secrets of some of <strong>Raymo... » 

Divided by seasons, this book has a short introduction and menu suggestions, followed by approximately 40 recipes revealing the secrets of some of Raymond Blanc's special recipes from his two-Michelin-star restaurant Le Manoir a Quat Saisons. It also includes an introduction to wine. «