Raymond Blanc

Simply Raymond Kitchen Garden (eBook, ePUB)

Delicious seasonal recipes from my place to yours

• Format: ePub

Produktbeschreibung

Simply Raymond Kitchen Garden is a celebration of seasonal ingredients, grown and cooked by Raymond Blanc at Le Manoir aux Quat'Saisons in the beautiful Oxfordshire countryside. The book mirrors the connection - the ethos, principles, heart and soul - between kitchen and garden. With Raymond at our side, we visit his expansive kitchen garden or potager, a homage to the seasons; the medicinal herb garden; the dark but tempting Mushroom Valley; the Japanese Tea Garden; the vast orchard, and the bee hives, which provide honey for the hotel guests. Each garden yields precious produce that Raymond uses in all his recipes. There are just as many tips for the keen or ambitious gardeners among us, as there are for the curious cooks. Full of wise words about sowing and planting, prepping and cooking. Whether you're about to don your gardening gloves or put on an apron, first flick through the pages for inspiration and know-how. Let Raymond take you on a journey from the vegetable patch to the kitchen. Whether you want a quick midweek supper or something for a special occasion, you'll find over 80 simple and trusted recipes using fresh, seasonal ingredients that the whole family can enjoy together. The recipes are divided between a dozen sections, including Breakfast and Brunch, Soups & Salads, Starters, Mains, Cheese and Desserts. With additional chapters on Biscuits and Cakes, Celebrations and Drinks this book is filled with simple recipes celebrating Raymond Blanc's most-loved ingredients and flavours. Recipes range from an easy Garden Veg Omelette to Beetroot-Marinated Salmon Tartare and from Herb-Stuffed Lamb Leg with Salsa Verde and Baby Potatoes to Lemon Cream with Buttery Biscuits. Bon Appétit!

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Produktdetails

• Verlag: Headline
• Erscheinungstermin: 11. September 2025
• Englisch
• ISBN-13: 9781472293831
• Artikelnr.: 72245190

Autorenporträt

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 Légion d'honneur from France.

His beautiful hotel restaurant, 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.