Raymond Blanc's Kitchen Secrets
In his first pure cookery series for over a decade, Michelin-starred chef and star of The Restaurant, Raymond Blanc, teaches home cooks how to elevate their dishes from the ordinary to the sublime, step by step.
Chocolate
Raymond Blanc creates four chocolate recipes: the simplest mousse, a rich chocolate delice, a fondant with a melting middle, and his impressive signature dessert, cafe creme - a cup sculpted from chocolate filled with a mousse and coffee sabayon.
Fish
Raymond dives into the world of fish. He creates a supper of grilled mackerel with a soy lime dressing. Another fish, pollock, is given a French twist with a sauce Grenobloise made with capers, butter, and lemon - all served on a base of creamy mash.
Apples
Raymond looks to the UK's favorite fruit, apples, for inspiration. He returns to memories of childhood with a simple apple tart made with a foolproof pastry and custard filling. In Kent, Raymond learns how to graft apples from fruit expert William Sibley.
Winter Vegetables
Raymond creates a celebration of the season: a winter vegetable salad featuring pumpkin, beets, wild mushrooms, and a red wine reduction. Raymond tries his hand at cutting watercress in Britain's watercress capital, Arlesford in Hampshire.
Game and Mushrooms
Game and mushrooms are used by Raymond to create a French version of a pasty called pithivier, filled with a rich mix of pheasant, chestnuts, and dried fruits. Raymond's salt crust baked pigeon uncovers a technique perfect for cooking game and poultry.
Bread
The miracle of yeast helps Raymond to create a French classic - brioche. He gets down to basics with a French country bread recipe essential to any baker's repertoire, and to finish, there's a delicate yet spectacular dessert of apple croustade.
Eggs and Cheese
Chef Raymond Blanc combines the universally popular ingredients egg and cheese to make a classic omelette. He also visits a fromagerie.
Tomatoes
Raymond focuses on tomatoes, opening with a simple recipe for a salad inspired by his mother. The lightest tomato essence is not only a dish in itself, it forms the base of a fresh yet creamy risotto.
