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Simply Raymond
Featuring recipes from Raymond's ITV series - SIMPLY RAYMOND BLANC 'Of the many cookery books that I have written, this one has the most extraordinary story,' says Raymond Blanc. His long-held plan to write a simple cookbook - inspired by his mother, Maman Blanc - began months before the Covid pandemic hit. Suddenly everything changed, and Raymond, like the rest of the world, struggled to find a way through lockdown. At home, and isolated from his family - as well as his army of chefs at the world-renowned two-star Michelin restaurant Le Manoir aux Quat'Saisons and his Brasserie Blanc restaurants - Raymond cooked and cooked. He opted for the simple dishes that evoked the happy memories, prov...
Rampage
Lee Mellor has gathered more than 25 of Canada's most lethal mass and spree killers into a single work. Rampage details their grisly crimes, delves into their twisted psyches, and dissects their motivations to answer the question every true crime lover yearns to know: why?
Kew on a Plate with Raymond Blanc
The best dish on Raymond's menu, according to Raymond, is the 'one that's in season'. In this unique TV series and book, Raymond Blanc and Royal Botanic Gardens, Kew have created a stunning Kitchen Garden at Kew to showcase the heritage and botany of our favourite plants as well as uncover their growing and cooking secrets. We'll explore how these plants arrived in the UK, brought back by intrepid plant hunters, how they flourished and how they spread to become part of our everyday meals. The Kew gardeners offer their tips and expertise in growing this produce, from carrots to potatoes, rhubarb and gooseberries, apples and peas. And interwoven with these stories will be Raymond's Blanc's detailed tasting notes and 40 mouth-watering recipes. Raymond's unparalleled expertise is drawn from three decades of experience in his own restaurant kitchen garden. He brings with him a lifetime's passion about fruit and veg, knowing exactly which apple is the perfect variety for his Tarte Tartin and which potato makes the perfect Sunday roast. With a wealth of stunning historical illustrations, woodcuts and images as well as beautiful recipe photography, this will be a book to treasure for life.
Kitchen Secrets
Raymond Blanc is revered as a culinary legend, whose love of delicious food is lifelong. Years of experience have given him a rich store of knowledge and the skill to create fantastic dishes that work time after time. With a range of achievable and inspirational recipes for cooks of all abilities, Kitchen Secrets is all about bringing Gallic passion and precision into the home kitchen. Raymond has done all the hard work, refining recipes over months and even years until they are quite perfect. Every recipe includes explanations and hints to ensure that your results are consistently brilliant. Dishes that once seemed plain, or impossibly complex, suddenly become simple and elegant; the book's...
Committee Prints
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A State of Denmark
It is the 1960s. England has become a dictatorship, governed by a sly, ruthless politician called Jobling. All non-whites have been deported, The English Times is the only newspaper, and ordinary people live in dread of nightly curfews and secret police. Richard Watt used all his journalistic talents to expose Jobling before he came to power. Now in exile in a farmhouse amid the cruel heat of the Italian countryside, Watt cultivates his vineyards. His remote rural idyll is shattered by the arrival of an emissary from London. Derek Raymond?s skill is to make all too plausible the transition from complacent democracy to dictatorship in a country preoccupied by consumerism and susceptible to media spin. First published in 1970, Raymond?s brilliant satire is as dark and frightening as ever.
