A rich mixture of recipes spiced with the science of food and cookery, presented by top chef Raymond Blanc.
The Rawand the Cooked. Tonight
Raymond steps back in time to seek the origins of cooking and finds out what happens when we apply heat to meat? Physicist Professor Nicholas Kurti provides a new microwave dessert, plus there are recipes for best end of lamb with a herb crust, salmon steak poached in an aromatic vegetable stock with Hollandaise sauce, and garden salads with deep fried herbs and vegetables.
With Martin Jarvis as the 18th-century philosopher Brillat-Savarin.
DirectorMartin Gorst; Producer George Auckland
Stereo Subtitled...................................1176
In the kitchen with Raymond Blanc on page 31, plus recipes on page 48