Kew's Global Kitchen Cookbook

Description

Kew's Global Kitchen Cookbook is a visual celebration of the amazing variety of edible plants and how we can use them. The range of edible plants is far broader than we may suppose, with huge variety, from all corners of the world, and continually changing in how they are used and perceived. Some now regarded as familiar were once exotic, such as tea, grapes and chillies, and the source of fortunes for those who 'discovered' and transported them, such as the staples of the Dutch East Indies spice trade - nutmeg, cinnamon and black peppercorns. A narrative main introduction gives context to the plants that provide the ingredients for the book's 101 recipes featuring plants from around the world, including parsnip tart, truffle crepes, Cincinnati chilli, orange vacherin, Kashmiri curry, plantation smoothie, sweetcorn and crab fritters and pineapple cheesecake with chilli. A further section features the herbs of Europe and the Mediterranean and spices from the East, with details on how they grow, tips for growing windowsill box herbs, and how to use and combine different flavours to the best effect. Each plant has its own story of travel and adventure, and historical, botanical and economic themes are brought to life through the text and beautiful botanical illustrations from Kew's archives. Relishing edible plants today needs to go hand in hand with acknowledging how lucky we are to have access to so much diversity, and how we need to preserve that for the future.

Carolyn Fry is a journalist and former editor of Geographical, the magazine of the Royal Geographical Society, and author of The Plant Hunters (Andre Deutsch, 2009). The Last Great Plant Hunt (Kew Publishing, 2011) and The World of Kew (BBC Books, 2006).

A delicious adventure.-- "A Mummy Too" Each plant that is featured in the book has its own story of travel and adventure, and is brought to life with over 70 beautiful botanical illustrations from the Kew archives. . . . Botanical and brilliant!-- "The Botanical Baker" Editor's Choice-- "The Telegraph" This cookbook is dedicated to edible plants from around the world, from Kazakhstan to Kent. Carolyn Fine's introduces unusual plant material, combining them with excellent illustrations and unusual recipes. . . . Even you never attempt a recipe from this work, you will find it a great read, learning about new edible plants and their use in kitchens around the world.-- "Chicago Botanic Garden Current Books on Gardening" Kew's Global Kitchen Cookbook comes as a great reminder of the source of such worldly delights, the fascinating history surrounding their arrival on our shores, and how they've been put to culinary use over the centuries.-- "Life and Chai"