Raymond Blanc: Inside Le Manoir New Cookbook

Christmas is coming and the cookbook gift ideas are beginning to stack up. We've already seen the redux of El Cellar de Can Roca and the collector's edition of The Ultimate Guide to Fine Chocolates, plus the reissue of the avant-garde Salvador Dali's Les Diners de Gala. Next up there's more food for thought with the hardback special from Raymond Blanc on the inner workings of his two Michelin-starred restaurant 'Le Manoir aux Quatre Saisons.'

Those that aren't familiar with the inside of the acclaimed hotel and restaurant will relish the chance to bring a little magic from the eponymous restaurant in the luxury manor house hotel into their own homes. A selection of the chef's favourite recipes along with glossy photos of the meticulously maintained estate gardens and carefully crafted interiors leave little to the imagination as to why it's the only British country house hotel to hold two Michelin stars for over three decades.

From the supply of seasonal produce and fruit sourced on the doorstep in the kitchen gardens and used in the French-inspired cooking, to the carefully crafted interiors, the backdrop of Blanc's iconic empire is set, a testament to consistently high standards.

Blanc is a bastion of haute cuisine and a beacon of l'art de vivre, and the homecook will be able to glean a slice of his bonhomie and finessed cooking with some 120 recipes for iconic Le Manoir dishes including ricotta agnolotti, venison grand veneur, blood orange carpaccio and apple tart Maman Blanc. A good all rounder for accomplished homecooks to retain in thier trusted cookbook selection.