A rich mixture of recipes spiced with the science of food and cookery, presented by top chef Raymond Blanc.
Something in the Air. This week,
Raymond has a pressing engagement in Chablis where he is joined by chemist and food-lover Herve This who attempts to demystify the science of wine. Can Raymond judge a wine by its legs or even its tears? Also revealed is the secret ingredient in every loaf of bread. Plus recipes for delicious, traditional bread made with a fermented dough starter and a mouth-watering stilton souffle that won't let you down.
With Martin Jarvis playingthe part of the gourmet and philosopher Brillat-Savarin.
Director Martin Gorst ; Producer George Auckland
BBC BOOK: Blanc Mange , featuring recipes from this series, pricer 18.99 from booksellers ♦ See Food: page 53