Kew's Global Kitchen Cookbook: 101 Recipes Using Edible Plants from Around the World by Carolyn Fry and Catherine Bradley

  • Artichoke fricasee

    from Kew's Global Kitchen Cookbook: 101 Recipes Using Edible Plants from Around the World Kew's Global Kitchen Cookbook by Carolyn Fry and Catherine Bradley

    • Categories: Side dish; European; Vegetarian
    • Ingredients: butter; double cream; parsley; tarragon; globe artichokes
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  • Blackberry and chocolate torte

    • SugarFree_Vegan on August 21, 2016

      Page 21 - I made a few substitutions to the recipe with excellent results, as I only use wholegrains I used a wholegrain spelt bread to make the breadcrumbs and I also changed the sugar for a mix of coconut sugar and Xylitol. This makes a lovely dessert or cake to have with coffee as a special treat. You could also make a simple blackberry sauce by lightly cooking some blackberries, sweetening them them to taste using your sweetener of choice and then blitzing them with a handheld blender and then sieving out the seeds. Swirl through some cream dairy or non - or serve alongside your cake. Very yummy indeed.

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  • ISBN 10 1842464965
  • ISBN 13 9781842464960
  • Published Oct 31 2013
  • Format Paperback
  • Page Count 160
  • Language English
  • Countries United Kingdom
  • Publisher Royal Botanic Gardens Kew
  • Imprint Kew Publishing

Publishers Text

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. The book is published in conjunction with the Kew festival IncrEdibles, from 25 May - 3 November 2013.