Kitchen Secrets

Published by Bloomsbury
February 2011

With a range of achievable and inspirational recipes for cooks of all abilities, Kitchen Secrets is all about bringing Gallic passion and precision into the home kitchen. Raymond has done all the hard work, refining recipes over months and even years until they are quite perfect. Every recipe includes explanations and hints to ensure that your results are consistently brilliant.

A Taste of My Life

Published by Transworld
September 2009

The book gives Raymond the chance to tell readers about his background, about all the things that combined to make him one of the outstanding chefs of his generation. Read about the greatest influences on his life - particularly his mother, Maman Blanc - "the greatest cook I know"!

In this book Raymond shares the fruits of his work and experimentation, and reveals the secrets of his gastronomy. There are stories from his time as a waiter and as a 'chef' having never cooked in a professional kitchen before!

Foolproof French Cookery

Published by BBC Books
September 2002

Raymond's latest book brings authentic French family cooking to your kitchen. In 40 simple-to-follow recipes, Raymond describes the basic techniques required to create traditional French food.

Blanc Vite

Published by Hodder Headline
February 1998

In Blanc Vite, Raymond rewrites old perceptions of bland, sparse "health food", offering wholesome food that is sensual, as one would expect from a Blanc dish, only surprisingly more 'vite'.

A Blanc Christmas

Published by Hodder Headline
October 1996

Raymond presents his ideas on food and decorations for a perfect Christmas celebration.

Blanc Mange

Published by BBC Books
September 1994

If your souffle 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.

Cooking for Friends

Published by Hodder Headline
September 1991

In Cooking For Friends, Raymond demystifies his cuisine, showing how anyone can make simple and delicious food in a relatively short time without resorting to modern-day conveniences.

Recipes from
Le Manoir aux Quat' Saisons

Published by Little Brown
November 1988

In keeping with Raymond's insistence on fresh produce, the emphasis in this book is on seasonal variety, with thirty to forty recipes for each season.

Sunday Times best-seller list for 11 weeks.