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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, provided the connection to those he could not be with. He focused on recipes that were neither a challenge nor fussy. They required ingredients that were easily-available and needed only basic kitchen equipment. The result is Simply Raymond. It is a collection of his favourite home-cooked recipes – the dishes that mean the most to him; the ones that connect family and friends, and dishes that took him on stove-side travels to other parts of the world.

Dish by dish, Simply Raymond presents an irresistible feast. This is cooking from the heart, and here you’ll find must-make dishes to add to your weekly repertoire, as well as others for special occasions.

There is also a profound poignancy to this book. Shortly before Raymond finished writing it, his mother sadly passed away. This book is a heartfelt tribute to her, created with passion and thoughtfulness. It is also a testament to the great pleasure derived from stepping into a kitchen, simply to cook simply for others. Something he has done all of his life.

Recipes include:

* Cod Cassoulet with Chorizo and Mixed Beans
* A Quick Ratatouille
* Cauliflower and Red Lentil Dhal
* White Onion Soup
* Beetroot Salad with Hot Smoked Salmon
* Salade Nicoise
* Tartiflette
* Strawberry and Mascarpone Tart

Reviews

An irresistible new book inspired by his mother's cooking. . . Simple but delicious dishes
Daily Mail
Delicious new cookbook
Daily Mail
Beautifully, movingly written . . . It's beautiful, simple and delicious food . . . The book is outstanding - and I now love aubergines!
Claudia Winkleman, Radio 2
Inspired by his mother's cooking, the chef at Le Manoir spent lockdown writing this collection of uncomplicated family meals. There are, of course, plenty of French dishes . . . as well as British classics and recipes inspired by his travels.
BBC Good Food Magazine
Simply Raymond [is] a collection of his favourite home-cooked recipes . . . a heartfelt culinary tribute to his beloved late mother . . . A well-loved chef and writer, Raymond tells us why last year transformed his life forever. Heart-warming anecdotes about the food of his childhood come alongside some recipes from his newest book.
Platinum
Full of wonderful recipes ... An absolute joy.
Giles Coren, Times Radio
Filled with unfussy, simple and seasonal recipes, the book is tinged with his experience of pandemic life.
Independent
His mother, always a prominent figure in the Raymond Blanc story, is celebrated in the book, which is full of far less complicated recipes than might be expected from the Michelin-starred chef.
Pascale Hughes, The i
Raymond Blanc is a big personality on our TV screens and that comes across in his writing and recipes too ... Thanks to his new book, I've elevated my plebby taste in popcorn ...
Nikki Bedi, Saturday Live, Radio 4
Simply joyful
Sunday Post
A simple delight.
The Times
Straightforward and accessible, the recipes in Simply Raymond provide much inspiration... There is a comforting familiarity about much of this collection... but the book is also full of twists and surprises. [It has] a noticeably French accent, but Blanc's love of global cuisine comes through...
Andy Lynes, The Caterer
[Raymond Blanc] writes like he speaks, with a French accent, and unsmotherable enthusiasm, so that sometimes the text erupts into excited exclamations - bubble bubble!, gentle gentle! They made me laugh out loud while I was cooking. The recipes are brilliant too: simple, but with cheffy touches that make all the difference.
Reverend Richard Coles, vicar, broadcaster, author, Guardian