A celebration of the huge array of plants and fungi that have the potential to broaden our palates and make us think differently about our food.
The variety of flavors and textures offered by edible plants is remarkable: the appealing freshness of leaves, the crunch of cabbage, the cheerful juiciness of tomatoes, the satisfying density of roots and squashes, the luscious sweetness of fruits, the fragrance of herbs and spices. Drawing inspiration from cuisines and ingredients from around the world, these sixty—five varied vegetarian salads prove that eating well can be simple and satisfying without any need to sacrifice flavor.
Eating a plant—based diet benefits our health and the planet. The world’s current diet, dependent on just twelve plant and five animal species for seventy—five percent of our food, threatens biodiversity and food security and cannot be sustained. Expanding the range of plant—based food sources we consume is an easy way to have a positive impact on the environment.
The Kew Gardens Salad Book
celebrates the rich possibilities that culinary plants and fungi offer in the kitchen through a diverse selection of tasty and easy salad recipes. Utilizing a varied array of plant foods, author Jenny Linford enables and empowers readers to broaden their palates, improve their health, protect the environment, and prevent biodiversity loss while enjoying delicious salads.
This enticing salad book is illustrated with stunning photography of the dishes and their ingredients, drawing on the botanical nature of the research and conservation carried out by the Royal Botanic Gardens, Kew, with recipes created especially for Kew.