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Kew's Global Kitchen Cookbook: 101 Recipes Using Edible Plants from around the World

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This delectable cookbook centers on plants and spices from six continents. Recipes are gathered by region, and range from healthy salads (sesame prawn and sour green mango salad) to hearty main dishes (grilled quail in rose petal sauce) and sumptuous desserts (blueberry and lavender ice cream).  Accessible to novice cooks as well as experts, the recipes are straightforward This delectable cookbook centers on plants and spices from six continents. Recipes are gathered by region, and range from healthy salads (sesame prawn and sour green mango salad) to hearty main dishes (grilled quail in rose petal sauce) and sumptuous desserts (blueberry and lavender ice cream).  Accessible to novice cooks as well as experts, the recipes are straightforward and easy to follow, with ingredients that are readily available in stores or farmers' markets. A foldout conversion table is included for reference and an appendix of herbs details their flavors and uses. This unique cookbook also touches on historical, botanical, and economic themes. Each featured plant comes to life through beautiful botanic illustrations from Kew’s archives, and tales of travel and adventure reveal the plant’s role in culinary history. We learn how Europe’s fortunes turned on peppercorn and that a Turkish ambassador once made the most sought-after coffee in town. With a dash of history, a splash of travel, and a healthy serving of foolproof recipes, Kew’s Global Kitchen Cookbook is the perfect gift for anyone who loves a good story served up with great food.


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This delectable cookbook centers on plants and spices from six continents. Recipes are gathered by region, and range from healthy salads (sesame prawn and sour green mango salad) to hearty main dishes (grilled quail in rose petal sauce) and sumptuous desserts (blueberry and lavender ice cream).  Accessible to novice cooks as well as experts, the recipes are straightforward This delectable cookbook centers on plants and spices from six continents. Recipes are gathered by region, and range from healthy salads (sesame prawn and sour green mango salad) to hearty main dishes (grilled quail in rose petal sauce) and sumptuous desserts (blueberry and lavender ice cream).  Accessible to novice cooks as well as experts, the recipes are straightforward and easy to follow, with ingredients that are readily available in stores or farmers' markets. A foldout conversion table is included for reference and an appendix of herbs details their flavors and uses. This unique cookbook also touches on historical, botanical, and economic themes. Each featured plant comes to life through beautiful botanic illustrations from Kew’s archives, and tales of travel and adventure reveal the plant’s role in culinary history. We learn how Europe’s fortunes turned on peppercorn and that a Turkish ambassador once made the most sought-after coffee in town. With a dash of history, a splash of travel, and a healthy serving of foolproof recipes, Kew’s Global Kitchen Cookbook is the perfect gift for anyone who loves a good story served up with great food.

41 review for Kew's Global Kitchen Cookbook: 101 Recipes Using Edible Plants from around the World

  1. 4 out of 5

    Ana

    I bought this book last October, while visiting Kew Gardens in London. The book is richly illustrated, and full of amazing, healthy recipes. Some recipes are not vegetarian - meat dishes with vegetables for example, but most of them are. There are cake recipes, soup recipes, salads, etc. - a good balance of everything. There is a Latin species name of a main plant ingredient in each recipe, alongside with full-page sized, beautiful drawing of all plant parts, in a herbarium fashion. Seldom an in I bought this book last October, while visiting Kew Gardens in London. The book is richly illustrated, and full of amazing, healthy recipes. Some recipes are not vegetarian - meat dishes with vegetables for example, but most of them are. There are cake recipes, soup recipes, salads, etc. - a good balance of everything. There is a Latin species name of a main plant ingredient in each recipe, alongside with full-page sized, beautiful drawing of all plant parts, in a herbarium fashion. Seldom an ingredient or two (usually spices) might be more difficult to find (bare in mind I live in Serbia, so it's probably easier in UK or US!), but overall taste is amazing even without them. The measures are really precise and it's easy to follow the instructions, even to less experienced cooks such as myself. Highly recommendable book!

  2. 4 out of 5

    David J.

  3. 5 out of 5

    Martha

  4. 4 out of 5

    Daniela

  5. 5 out of 5

    Kit Findley

  6. 4 out of 5

    Emily

  7. 5 out of 5

    Liz Winn

  8. 4 out of 5

    Gail

  9. 5 out of 5

    Rachel Williams

  10. 4 out of 5

    Billie James

  11. 4 out of 5

    Kevin

  12. 4 out of 5

    Vykki

  13. 4 out of 5

    Cornelia Ward

  14. 4 out of 5

    Brandy

  15. 4 out of 5

    Irene

  16. 4 out of 5

    Claire

  17. 5 out of 5

    S. Kozak

  18. 5 out of 5

    Kim Coomey

  19. 4 out of 5

    Robin

  20. 5 out of 5

    Dorcas

  21. 5 out of 5

    Haven Gordon

  22. 5 out of 5

    Sue

  23. 4 out of 5

    Linda

  24. 5 out of 5

    Callie

  25. 4 out of 5

    Catherine Stickann

  26. 5 out of 5

    San Frazier

  27. 4 out of 5

    Terrell Sanzone

  28. 5 out of 5

    Cheryl

  29. 4 out of 5

    Lisa Cobb Sabatini

  30. 4 out of 5

    Frederick Rotzien

  31. 5 out of 5

    Alyse Foust

  32. 5 out of 5

    Vennie

  33. 4 out of 5

    Jo-Ann Murphy

  34. 5 out of 5

    Annette

  35. 5 out of 5

    Laurie Bok

  36. 4 out of 5

    Gracey Thomason

  37. 4 out of 5

    Jazz

  38. 4 out of 5

    Melody

  39. 4 out of 5

    Laureen

  40. 5 out of 5

    Rosanna

  41. 5 out of 5

    R. Thomas

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