A rattling good story BBC Good Food Magazine We hail his astonishing determination, and his evocation of his life at home with Mum and Dad, and revel too in his descriptions of English catering in the years before Blanc Guardian Much more than a cookbook, more of a bedtime read, his book deserves a place on any food-lover's bookshelf Leicester Mercury His story takes us from simple, rustic cuisine to the rarefied realms of molecular gastronomy Foodies Magazine Very well-seasoned...Absolutely mouth-watering A delicious offering from Britain's nicest chef The Times Only a few great chefs are produced every century. Raymond Blanc is one of those great chefs Marco Pierre White Raymond Blanc is a compulsive lover of what is really best Antonio Carluccio Raymond's Anglo French passion for food and restaurants along with his friendly, knowledgeable charm makes him an important symbol of the intelligent chef Sir Terence Conran Raymond Blanc has remained an inspirational mentor to me and my career since working with him at Le Manoir Aux Quat'Saisons. His passion for the Industry has not wilted in any of that time and indeed still inspires the new generation of chefs Michael Caines