Description from Frances Lincoln
Twenty Celebrated Chefs and their Head Gardeners
Written by Cinead McTernan
Foreword by Raymond Blanc
Photographs by Jason Ingram
With this book any gardener can follow the precise steps that top chefs take to create great-tasting dishes. From choosing, growing, harvesting and cooking, find out how to make the tastiest dishes using more than 40 crops and recipes. The chefs reveal the details that contribute to perfection, how they collaborate with their head gardeners to determine soil preparation, the timing of sowing, careful harvesting and refined storage, right down to how they prepare the crops for cooking. Forty signature recipes bring their food to your table.
For existing gardeners it will offer inspiration when it comes to choosing what to grow from the perspective of what’s good to eat. Arranged by season, this book will enable armchair and real exploration of restaurants, kitchens and gardens, from fruit to veg to herb and from plot to kitchen. You can enjoy a memorable meal at all the restaurants featured, or enjoy recreating the ingredients and the meals for many years to come.
Twenty featured chefs include:
Raymond Blanc & Anne-Marie Owens at Le Manoir aux Quat’Saisons, Gill Meller at River Cottage
Sir Terence Conran at Barton Court, Simon Rogan at L’Enclume, Tom Lewis at Monachyle Mhor, Jack Stein at Padstow Kitchen Garden , Contini at The Sottish Kitchen Garden and Ruthie Rogers at River Café, Skye Gyngell at Heckfield Place.
Each chef is ably assisted, often behind the scenes, by the expert skills of a head gardener.
This book features the chefs and gardeners at the UK’s most exciting restaurants, hotels, pubs and cafes focusing on the ways they produce the very best fruit and veg to appear on that day’s menu.
- Hardback: 192 pages
- Size: 250×185 mm
- Pub. Date: 1st May 2014
JASON INGRAM is an award-winning garden and food photographer and CINEAD McTERNAN is a horticulturally trained writer abnd gardening editor of The Simple Things magazine. RAYMOND BLANC OBE has been a restauranteur since 1977, and has nurtured the talents of scores of the world’s finest chefs in his kitchens and kitchen gardens. Raymond was recently awarded an OBE in recognition of his efforts to promote culinary excellence.