The recipes are lovely. . . [The Lost Orchard] is about Blanc's love of orchards and how he established one in England . . . It's also a guide to the varieties of apple, pear, fig, quince and stone fruit he has planted . . . offering tasting notes and history for each. As useful for gardeners as for cooks.
Raymond Blanc has created a garden haven at his Le Manoir restaurant in Oxfordshire . . . keenly aware of the perilous state of heritage apples, pears, cherries, medlars and quinces, he was determined to add an orchard of forgotten fruits to his ensemble. This magical book describes his quest and the hard work needed.
The legendary chef opens the door to a living library of lost varieties of heritage English fruit in a treasury of recipe and reflection.
Blanc says [apples are] . . . the root of everything. A kind of symbol for Britain to move forward by reconnecting with the past.
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.
Beautifully written by our favourite French chef, these recipes are inspired by Raymond Blanc's love of the British orchard. It's a love affair with apples and a bit of history, too.
A beautifully presented recipe guide that doubles as a nostalgic paean to the heritage and provenance of forgotten varieties of British fruit, Blanc's latest volume is much, much more than just a cookbook. Adorned with evocative black and white drawings and a treasury of anecdote, The Lost Orchard is a sumptuous feast for the senses.
More than a cookbook, this is a love letter to the English orchard, [Raymond Blanc] writes tenderly about the hundreds of varieties he has planted in his orchard at Le Manoir, each as precious to him as a much-loved child.
Raymond celebrates the gentler pleasure of home. He chronicles the 2,500-tree orchard he has planted in the grounds of his Oxfordshire hotel-restaurant, Le Manoir. He salutes the orchard's ancient and forgotten varities . . . along with tempting recipes . . .
This is a reference book that you can turn to if you want to know anything about apples. It will fly off the shelves for hundreds of years.
The Lost Orchard is a paean to the orchard behind the chef's restaurant in Oxfordshire. Each variety is described in terms of growing and cooking; the very names are evocative. The last chapter provides excellent fruit recipes.
Raymond Blanc has spent the past seven years creating a 2,500-tree orchard at his Oxfordshire restaurant, Le Manoir. Here, he describes the experience with passion, introducing us to many 'forgotten' varieties, and revealing how best to use them in the kitchen.