Raymond Blanc - Simply Raymond: Recipes from Home - The Sunday Times Bestseller, includes recipes from the ITV series

Copyright 2021 Raymond Blanc

The right of Raymond Blanc to be identified as the Author of the Work has been asserted by him in accordance with the Copyright, Designs and Patents Act 1988.

Photography 2021 Chris Terry

Photography on (bottom, left) Paul Wilkinson Photography Ltd
Photographs on (excluding bottom, left) from the authors collection
Photograph on Adam Johnson

Apart from any use permitted under UK copyright law, this publication may only be reproduced, stored, or transmitted, in any form, or by any means, with prior permission in writing of the publishers or, in the case of reprographic production, in accordance with the terms of licences issued by the Copyright Licensing Agency.

First published in 2021 by Headline Home
an imprint of Headline Publishing Group

First published as an Ebook in 2021

Cataloguing in Publication Data is available from the British Library

Hardback ISBN 978 1 4722 6760 3

eISBN: 978 1 4722 6761 0

Commissioning Editor: Lindsey Evans

Senior Editor: Kate Miles

Design: Nathan Burton

Photography: Chris Terry

Food Stylist: Adam Johnson

Home Economist Assistant: Daniel Fitzhugh

Prop Stylist: Emma Lahaye

Prop Stylist Assistant: Max Robinson

Copy editor: Kay Halsey

Proofreaders: Vicky Orchard, Amber Burlinson and Jill Cole

Indexer: Caroline Wilding

HEADLINE PUBLISHING GROUP

An Hachette UK Company

Carmelite House

50 Victoria Embankment

London EC4Y 0DZ

www.headline.co.uk

www.hachette.co.uk

Cover

Chris Terry

Raymond Blanc OBE is acknowledged as one of the finest chefs in the world. Completely self-taught, his influence on gastronomy is so great that he is the only chef to have been honoured with both an OBE from Britain and the Lgion d'honneurfrom France.

His beautiful hotel restaurant, Belmond Le Manoir aux QuatSaisons, has retained two Michelin stars for thirty-five years and was voted Best Hotel and Best Food Hotel of the Year by the CaterersHotelier Top 100 Awards. Raymond has written more than ten books and presented many television shows. He is honorary President of The Sustainable Restaurant Association and Vice President of Garden Organic.

Raymonds long-held plan to write a simple cookbook inspired by his beloved mother, Maman Blanc began months before the Covid pandemic. 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, Raymond cooked and cooked. He opted for simple dishes that evoked happy memories. Recipes that were neither a challenge, nor fussy, with ingredients that were easily available.

The result is Simply Raymond. A collection of his favourite home-cooked recipes the dishes that mean the most to him and that connect to family and friends. This is cooking from the heart, and here youll find must-make dishes to add to your weekly repertoire, as well as others for special occasions.

While I was writing my little book, Simply Raymond, my mother passed away. This book is dedicated with the utmost love to Maman Blanc. My inspiration to become a chef, restaurateur and hotelier stems from my mothers desire and compulsion to give, share and, of course, to feed a family of seven. She was a muse to me, shaping my approach to food and people. Her values formed the foundations of my cooking and career. She has brought happiness to so many, in the kitchen and at the table. Maman, your life was long, your loss is great.