Simply Raymond Kitchen Garden: Seasonal recipes from my place to yours

(Hardback)

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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 Appetit!

Reviews

PRAISE FOR SIMPLY RAYMOND: 'Full of wonderful recipes ... An absolute joy.' - Giles Coren, Times Radio
PRAISE FOR SIMPLY RAYMOND: 'An irresistible new book inspired by his mother's cooking. . . Simple but delicious dishes' - Daily Mail
PRAISE FOR SIMPLY RAYMOND: 'Beautifully, movingly written . . . It's beautiful, simple and delicious food . . . The book is outstanding - and I now love aubergines!' - Claudia Winkleman, Radio 2

Author Bio

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 Legion 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.