Over seven years, Raymond Blanc planted 2500 trees on the grounds of his hotel and restaurant in Oxfordshire. Yielding some 30 tons of fruit annually for his kitchen, the orchard boasts ancient and forgotten varieties of British apples and pears, along with walnut trees, quince, medlars, apricots, nectarines, peaches, plums, damsons, and cherries. Blanc's book is a love letter to these varieties, with fascinating notes on each fruit, beautiful black and white drawings, recipes, and stories.