The Botanical Kitchen

The Botanical Kitchen takes an in-depth look at our love affair with every part of the plant: fruits, flowers, leaves and seeds, from orchards to the tropics and from lime leaves to lavender.

The choice of botanicals can transform a recipe, adding a new twist to a classic or creating surprising and rewarding combinations; for example, slivers of sticky, caramelized, sweet balsamic pear tucked into a blue cheese risotto, or even a handful of lavender in the marinade for slow-cooked lamb. With 90 delicious recipes including relishes and tarts, salads and soups, noodle bowls and breads and everything in between, Elly guides readers through cooking with botanicals, looking at their culinary history and varied uses over the years.

This beautiful book places botanicals at the fore, emphasizing the power of a few small ingredients to transform and enhance food the world over.