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Blanc Vite: Fast Fresh Food from Raymond Blanc | 
 enlarge | Author: Raymond Blanc
Publisher: Headline Book Publishing
Category: Book
Buy Used: £31.71
Used (5) from £31.71
Avg. Customer Rating:  4 reviews
Sales Rank: 543216
Media: Paperback
Edition: New Ed
Pages: 320
Shipping Weight (lbs): 2.8
Dimensions (in): 10.8 x 8.3 x 0.8
ISBN: 0747277559
Dewey Decimal Number: 641
EAN: 9780747277552
ASIN: 0747277559
Publication Date: June 29, 2000
Availability: Usually dispatched within 1-2 business days
Condition: very good used copy. Please note, I dispatch from the UK within 3 days usually 2. If you are not entirely satisfied please contact me first, I always aim to be the cheapest on Amazon and will undercut by 10% if I am not the cheapest listing in the same condition shipped from , I sell elsewhere so very rarely I could be out of stock in which case you would receive an immediate apology and refund to allow you to purchase elsewhere. Please check my other sales as there are some great bargains to be had and I will combine postage to save you money. All positive feedback is appreciated but please contact me before leaving less than 5/5. Ian.
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| Editorial Reviews:
Amazon.co.uk Review
Raymond Blanc's multi-starred Oxfordshire restaurant--Le Manoir Aux Quat' Saisons--is not often associated with fast food. But in fact Blanc has long promoted a speedy, fresh and healthy gourmet eating that has nothing to do with burgers and chips. Blanc has collaborated with physician Dr Jean Monro on Blanc Vite and its recipes and approach combine use of the freshest ingredients, organic as often as possible, with cooking techniques that complement the basic flavour of the food as opposed to masking it. In a passionate introduction, Blanc quotes Hippocrates: "Let food be your medicine and medicine be your food", before going on to give his 10 commandments of food and be surprisingly (very surprisingly for a top chef) kind to vegetarians. The recipes start with breakfast--anyone for pears with vanilla?--then on through snacks, fish, meat, veggie and desserts. A basic knowledge of cooking is required to take on the recipes but most of all you need appreciation of food and that's what Blanc helps with. This inspiring book at last clarifies the difference between health food which tastes like sawdust and healthy food which tastes like heaven. Bonne Sante. --Nick Wroe
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| Customer Reviews:
Quite a find November 15, 2006
Raymond deserves respect for taking an enlightened approach to both diet and vegetarian cookery. The introduction has a really interesting discussion of diet that probably contains more useful information than most diet books - e.g. why are french people thinner despite eating more fat? Answer: All the 'fat' nations consume a lot of sugar. Sounds like 'low-GI' before the term was popularised. The recipes are all simple with a real clarity of flavour.
Fast, healthy, delightful recipes and low GI too! January 14, 2006
I've bought a lot of cookbooks over the years, but the one I still love best is Blanc Vite which I've had as a treasured possession since about 2000. I'm no chef, so these fast and easy recipes are a delight. They also adhere fairly well to a low GI diet, even though he doesn't make a huge deal out of it. I'd recommend it to anyone considering that dietary approach or who just wants great quality food fast.
Best Cookery Book Ever? July 27, 2002
15 out of 15 found this review helpful
This book has changed the way that I cook (as a food lover) for the following reasons;
1. The recipes are fast,and easy to follow - and most importantly they work. If you are making dinner 90% of these recipes can be done a few hours before, thus giving you time to socialise with your guests rather than being a slave to your kitchen, then simply finish them off before serving. This is why this book is so practical.
2.The standard of the end results are better than most restaurant food.The recipes take you to another level of cookery with interesting/radical combinations of ingredients and how beautiful the dishes taste/look on the plate.
3.As Raymond Blanc never trained under a rigid master chef, in my opinion, he was allowed to indulge his curiosity far more than his competitors, therefore creating dishes of real imagination, this in my opinion makes him stand above the rest of his competition.
4.There are many Vegetarian dishes in here and I admire Raymond for devoting time to this as it is sadly neglected by most other contemporary chefs.(roasted ceps with Jerusalem artichokes- WOW!)
5.There are suggestions for breakfasts (scrambled egg and pesto), tips on how to make the perfect poached eggs, sandwich suggestions, and of course mains, with superb deserts (grilled figs with raspberries and port-amazing!, and the one that all my friends adore - confit of plums in red wine and vanilla).
Hope you find this review helpful,and share my enthusiasm - you won't be disappointed..
Just want to rush into the kitchen and start cooking! January 11, 2001
9 out of 10 found this review helpful
This was a totally unexpected Christmas present from my daughter, who recently stayed at Le Manoir aux Quat' Saisons. She knows how much I love to cook and try out new recipes. Raymond Blanc has it all in this book, originality and freshness, the ingredients speak for themselves. His knowledge of all health aspects is impressive and it is a wonderful guide for anyone with little time to spare and loves really really good food. Thankyou Monsieur Blanc
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