Raymond Blanc – författare

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.

Now with added material about the gardens at Le Manoir. ''Blanc set about the most thorough apple-tasting and cooking project I have heard of . . . [The Lost Orchard] condenses the highlights, his love letters to the forgotten apple breeds.'' The Times''I began to dream about an orchard filled with thousands of fruit trees... Today we have an orchard with over 150 ancient varieties of apple. Each one has its heritage in a village or a county that used to thrive on that particular variety. They tell the story not only of what we have lost in Britain but also what we could regain.''Over the past eleven years, Raymond Blanc has planted an orchard of 2,500 trees in the grounds of his hotel-restaurant in Oxfordshire. Yielding about 30 tonnes of fruit for his kitchen each year, it is full of ancient and forgotten varieties of British apples and pears, along with walnut trees, quince, medlars, apricots, nectarines, peaches, plums, damsons and cherries. A further 600 heritage fruit trees have been added from Raymond''s home region of Franche-Comté in France. The Lost Orchard is a love letter to each of these varieties, complete with beautiful black and white drawings, photographs of Belmond Le Manoir and fascinating information and anecdotes about each fruit, along with recipes and stories.

Featuring recipes from Raymond''s ITV series - SIMPLY RAYMOND BLANC''Of the many cookery books that I have written, this one has the most extraordinary story,'' says Raymond Blanc. His long-held plan to write a simple cookbook - inspired by his mother, Maman Blanc - began months before the Covid pandemic hit.Suddenly everything changed, and Raymond, like the rest of the world, struggled to find a way through lockdown. At home, and isolated from his family - as well as his army of chefs at the world-renowned two-star Michelin restaurant Le Manoir aux Quat''Saisons and his Brasserie Blanc restaurants - Raymond cooked and cooked. He opted for the simple dishes that evoked the happy memories, provided the connection to those he could not be with. He focused on recipes that were neither a challenge nor fussy. They required ingredients that were easily-available and needed only basic kitchen equipment. The result is Simply Raymond. It is a collection of his favourite home-cooked recipes - the dishes that mean the most to him; the ones that connect family and friends, and dishes that took him on stove-side travels to other parts of the world. Dish by dish, Simply Raymond presents an irresistible feast. This is cooking from the heart, and here you''ll find must-make dishes to add to your weekly repertoire, as well as others for special occasions.There is also a profound poignancy to this book. Shortly before Raymond finished writing it, his mother sadly passed away. This book is a heartfelt tribute to her, created with passion and thoughtfulness. It is also a testament to the great pleasure derived from stepping into a kitchen, simply to cook simply for others. Something he has done all of his life.Recipes include:* Cod Cassoulet with Chorizo and Mixed Beans* A Quick Ratatouille* Cauliflower and Red Lentil Dhal* White Onion Soup* Beetroot Salad with Hot Smoked Salmon* Salade Nicoise* Tartiflette* Strawberry and Mascarpone Tart

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.

As we leave winter behind us, celebrate the longer days ahead with deliciously light recipes for spring and summer using your own freshly grown produce, or easily-available seasonal ingredients from the supermarket.

''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 yourgardening gloves, Raymond is with you sharing his unique wisdom, know-how and charm.

Bon Appétit!