Title Details

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 Kew Gardens have created a stunning Kitchen Garden at Kew to showcase the heritage and botany of our favorite 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 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 veggies, 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.