Kew on a plate with Raymond Blanc : recipes, horticulture and heritage /
by Blanc, Raymond; Keating, Sheila; Royal Botanic Gardens, Kew.
Material type:
BookPublisher: London : Headline, 2015Description: 287 pages : illustrations (black and white, and colour) ; 26 cm.ISBN: 9781472224378 (hbk.) :; 147222437X (hbk.) :.Classification number: 641.5 BLASubject(s): Cooking (Vegetables) | Cooking (Fruit) | Seasonal cooking | Kitchen gardens | Food and Drink | Food and DrinkSummary: The best dish on Raymond's menu, according to Raymond, is the 'one that's in season'. In this TV series and book, Raymond Blanc and Kew Gardens have created a kitchen garden at Kew to showcase the heritage and botany of their favourite plants. The book explores 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 are Raymond's Blanc's detailed tasting notes and 40 mouth-watering recipes.
| Item type | Current library | Collection | Call number | Status | Date due | Barcode | Item holds | |
|---|---|---|---|---|---|---|---|---|
| Book - Adult Paperback | Formby Library | Adult Non-Fiction | 641.5 BLA (Browse shelf(Opens below)) | Available | 002916834X |
TV tie-in.
Text on lining paper.
Includes index.
The best dish on Raymond's menu, according to Raymond, is the 'one that's in season'. In this TV series and book, Raymond Blanc and Kew Gardens have created a kitchen garden at Kew to showcase the heritage and botany of their favourite plants. The book explores 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 are Raymond's Blanc's detailed tasting notes and 40 mouth-watering recipes.
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