The Kew Gardens Cookbook is an anthology of vegetarian recipes gathered from leading chefs and food writers-such as Yotam Ottolenghi, Fuchsia Dunlop, Olia Hercules, and Claudia Roden-savoring a huge array of plants and fungi that can both broaden our palates and prevent biodiversity loss.
Organized in six sections-leaves; roots, squashes, and tubers; grains and pulses; fungi; herbs and spices; and fruits and nuts-this book features more than sixty delicious and unusual vegetarian recipes.
One hundred illustrations, including a host of new photos of the recipes and Kew's grounds, as well as vintage images from the Kew archives, are the perfect side dish for this cornucopia of botanical delights.
