Blanc Mange

Raymond Blanc has discovered that an understanding of the why and how of food can not only make you a more creative cook but also a more successful one. He says that chemistry did not interest him very much when he was at school - and many other cooks would probably say the same. After all, you don't need to be a scientist to enjoy cooking or to be good at it - or do you? If your soufflé has ever flopped, your bread failed to rise or your sauce curdled in the pan, despite the fact that you have followed the recipe to the letter, then this is the book for you. But this is not just a book about the science of food and how to be a better cook. In *Blanc Mange* Raymond Blanc has created over 100 stunning new recipes with which he illustrates and elucidates the mysteries of the kitchen whilst at the same time creating such mouth-watering dishes as the perfect chilled summertime starter Consommé of Peppers and Tomatoes and the elegant but easy-to-prepare Fillet of Salmon in a Herb and Sorrel Juice. Raymond also gives a new recipe for the French classic Coq au Vin as well as unequivocal instructions on how to prepare the definitive English standard, Roast Beef. The array of desserts is ex