Raymond Blanc believes becoming a good cook is all about mastering the basic techniques. Each episode he takes a cooking technique and shows how it can be used.

Raymond Blanc OBE is a French chef. He is one of Britain’s most respected chefs.

How to Cook Well : Frying
frying

How to Cook Well : Frying

This time he explains frying - cooking in fat or oil. For Raymond it's a great quick technique that gives food a wonderful flavour, colour and texture.

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How to Cook Well : Baking
Raymond Blanc

How to Cook Well : Baking

This edition looks at baking - cooking in the dry heat of the oven. Raymond Blanc starts with scallops baked in their own shells and then makes a salt-baked leg of lamb.     He ends with two desserts. The first is a restaurant…

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How to Cook Well : Poaching
Poaching

How to Cook Well : Poaching

This episode is all about poaching - cooking in a hot liquid without boiling. Raymond loves it as a technique. It conserves and enhances flavours of delicate ingredients while keeping them in perfect shape. He starts his master class with a simple poached…

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How to Cook Well : Roasting
Roasting

How to Cook Well : Roasting

This episode is all about roasting - cooking in the dry heat of the oven using fat or oil to keep the surface of the food moist. For Raymond it is a technique that conjures up the wonderful smells of the kitchen at home.

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How to Cook Well : Slow Cooking
Raymond Blanc

How to Cook Well : Slow Cooking

Raymond Blanc believes becoming a good cook is all about mastering the basic techniques. Raymond taught himself to be a Michelin-starred chef. But first, he had to understand what happens to food when you cook it different ways.

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