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Distributed for Royal Botanic Gardens, Kew

The Kew Gardens Cookbook

A Celebration of Plants in the Kitchen

With Photography by Hugh Johnson
This lavish vegetarian cookbook aims to broaden our palates and protect biodiversity.
From our first cup of coffee in the morning to the stir-fry, salad, or spaghetti with tomato sauce we enjoy for dinner, there’s no denying that the kitchen is where we come in contact with plants in a very special way. This new cookbook celebrates both the glorious variety of edible plants that make up a human diet as well as the vital work that the Royal Botanic Gardens, Kew undertakes to better promote and support global biodiversity.

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.

208 pages | 100 color plates | 7 1/2 x 9 1/2

Biological Sciences: Botany

Food and Gastronomy

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"Perfect for anyone seeking inspiration to follow a more plant-based diet. . . . The recipes are illustrated with beautiful photography."

Plant Life

Table of Contents

Foreword 7
Introduction 8
The Royal Botanic Gardens, Kew 10
Herbs & Spices 15
Grains & Pulses 37
Leaves 69
Roots, Squashes & Tubers 99
Fungi 121
Fruits & Nuts 145
Contributor biographies 172
Reading list 182
Acknowledgements 185
Conversion tables 187
Index 189

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