Description
Book SynopsisThe best dish on Raymond''s menu, according to Raymond, is the ''one that''s in season''.
In this unique TV series and book, Raymond Blanc and Royal Botanic Gardens, Kew have created a stunning Kitchen Garden at Kew to showcase the heritage and botany of our favourite plants as well as uncover their growing and cooking secrets.
We''ll explore how these plants arrived in the UK, brought back by intrepid plant hunters, how they flourished and how they spread to become part of our everyday meals.
The Kew gardeners offer their tips and expertise in growing this produce, from carrots to potatoes, rhubarb and gooseberries, apples and peas.
And interwoven with these stories will be Raymond''s Blanc''s detailed tasting notes and 40 mouth-watering recipes. Raymond''s unparalleled expertise is drawn from three decades of experience in his own restaurant kitchen garden. He brings with him a lifetime''s passion about fruit and veg, knowing exactly which apple is the
Trade Review
Raymond's experiments in growing, gathering and cooking food could it seems, even if in a small way, change the world for the better. * cityplanter.co.uk *
In this unique TV series and book, Raymond Blanc and Royal Botanic Gardens, Kew have created a stunning Kitchen Garden at Kew to showcase the heritage and botany of our favourite plants as well as uncover their growing and cooking secrets... with a wealth of stunning historical illustrations, woodcuts and images as well as beautiful recipe photography, this will be a book to treasure for life. * booksaboutfood.com *
The Kew gardeners offer their tips and expertise in growing the produce, from carrots to potatoes, rhubarb to gooseberries, apples to peas - all interwoven with Raymond's tasting notes and wonderful recipes. * The Resident *
