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Kew on a Plate with Raymond Blanc ebok
49,-
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…
Forlag
Headline Home
Utgitt
11 desember 2016
Sjanger
Mat og drikke, Hus og hage, Dokumentar og fakta, Hobby og fritid
Språk
English
Format
epub
DRM-beskyttelse
LCP
ISBN
9781472224385
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.
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.
