Simply Raymond Kitchen Garden
Seasonal recipes from my place to yours
Seiten
2025
Headline Home (Verlag)
978-1-4722-9382-4 (ISBN)
Headline Home (Verlag)
978-1-4722-9382-4 (ISBN)
Join Raymond Blanc on a tour of his gardens and the food he grows at his Oxfordshire restaurant Le Manoir aux Quat'Saisons, with delicious recipes, gardening notes and stories.
Simply Raymond Kitchen Garden is a celebration of seasonal ingredients, grown and cooked by Raymond Blanc in the gardens of Le Manoir aux Quat'Saisons.
'I am still in awe,' says Raymond Blanc, 'of the magic of the garden and the miracles of the kitchen, and the
wondrous connection between them.' With simple and trusted recipes, this book mirrors that connection.
Within these pages, Raymond recounts a deeply inspiring story of creating his famous gardens at Le Manoir aux
Quat'Saisons, the Michelin-starred hotel and restaurant in Oxfordshire, renowned as one of Britain's finest retreats.
Over 90 recipes celebrate the year-round ingredients and flavours from Raymond's kitchen garden. You'll find
something quick and wholesome for a midweek supper as well as sensational dishes for special occasions. Recipes range from an easy Kitchen Garden Omelette to Salmon and Beetroot Tartare, and from Roast Butterflied Leg of Lamb with Salsa Verde to Baked Peach and Almond Crumble.
Whether you're in the kitchen wearing an apron dabbed with floury fingerprints, or longing to don your
gardening gloves, Raymond is with you sharing his unique wisdom, know-how and charm.
Bon Appétit!
Simply Raymond Kitchen Garden is a celebration of seasonal ingredients, grown and cooked by Raymond Blanc in the gardens of Le Manoir aux Quat'Saisons.
'I am still in awe,' says Raymond Blanc, 'of the magic of the garden and the miracles of the kitchen, and the
wondrous connection between them.' With simple and trusted recipes, this book mirrors that connection.
Within these pages, Raymond recounts a deeply inspiring story of creating his famous gardens at Le Manoir aux
Quat'Saisons, the Michelin-starred hotel and restaurant in Oxfordshire, renowned as one of Britain's finest retreats.
Over 90 recipes celebrate the year-round ingredients and flavours from Raymond's kitchen garden. You'll find
something quick and wholesome for a midweek supper as well as sensational dishes for special occasions. Recipes range from an easy Kitchen Garden Omelette to Salmon and Beetroot Tartare, and from Roast Butterflied Leg of Lamb with Salsa Verde to Baked Peach and Almond Crumble.
Whether you're in the kitchen wearing an apron dabbed with floury fingerprints, or longing to don your
gardening gloves, Raymond is with you sharing his unique wisdom, know-how and charm.
Bon Appétit!
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.
| Erscheinungsdatum | 13.09.2025 |
|---|---|
| Zusatzinfo | Full colour photography |
| Verlagsort | London |
| Sprache | englisch |
| Maße | 192 x 250 mm |
| Gewicht | 1180 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher |
| ISBN-10 | 1-4722-9382-7 / 1472293827 |
| ISBN-13 | 978-1-4722-9382-4 / 9781472293824 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
| Haben Sie eine Frage zum Produkt? |
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