The 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 perfect variety for his Tarte Tartin and which potato makes the perfect Sunday roast.

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.

Accompanying a very special 4-part BBC2 series with Kew Gardens and Raymond Blanc, this is the story of our favourite fruit and veg.

About the Author
THE ROYAL BOTANIC GARDENS, KEW is a world-famous scientific organisation, holding an unrivalled position for its outstanding collections of plants and fungi, artefacts and art, world-class Herbarium as well as its expertise in plant diversity, conservation and sustainable development. From its beginnings as a small physic garden in 1759 it has grown to become a top international visitor attraction and UNESCO World Heritage Site. Kew's 132 hectares of stunning landscaped gardens and iconic glasshouses make it one of the world's best-loved gardens, a paradise for plant lovers, offering a wealth of ideas and inspiration to all. 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 Legion d'honneur from France. His beautiful hotel restaurant, Belmond Le Manoir aux Quat'Saisons, has retained two Michelin stars for thirty-five years and was voted Best Hotel and Best Food Hotel of the Year by the Caterer's Hotelier 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.

Reviews
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 *



Book Information
ISBN 9781472224378
Author Royal Botanic Gardens, Kew
Format Hardback
Page Count 288
Imprint Headline Home
Publisher Headline Publishing Group
Weight(grams) 1100g
Dimensions(mm) 248mm * 194mm * 24mm