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Whether harvested in far-away fields, gathered at the local farmers market, pulled from a garden bed or plucked from the kitchen windowsill, herbs and plants have the ability to elevate and enhance our food and health. The Apothecary Chef is a celebration of the fragrance and flavour they impart, and a guide to incorporating them into your cooking and kitchen garden. Featuring more than 80 dishes from 30 award-winning chefs in 11 countries and the author, The Apothecary Chef is a recipe book with a difference, providing inspiration and information in equal measure. Every recipe includes several 'hero' ingredients that you can grow, forage or buy, and a directory of 50 edible plants and herbs to grow and cook with is also included. Chapters include Good for the Gut, Everyday Joy, A Sense of Calm, Immunity Boosters, Longevity & Resilience and Breath & Balance, with recipes ranging from rosemary calendula potato cakes and allium & wild mushroom galette to mint pannacotta and persimmon pudding. Contributing chefs include Allan Altschul of The Newt, Nyesha Arrington, April Bloomfield, Honey & Co, Pierre Koffmann, April Bloomfield, David Lebovitz, Peter Gordon, Olia Hercules, Sarah Johnson, Sean Sherman (The Sioux Chef), Ben Shewry, Itamar Srulovich & Sarit Packer of Honey & Co., and Lee Wescott.
Whether harvested in far-away fields, gathered at the local farmers market, pulled from a garden bed or plucked from the kitchen windowsill, herbs and plants have the ability to elevate and enhance our food and health. The Apothecary Chef is a celebration of the fragrance and flavour they impart, and a guide to incorporating them into your cooking and kitchen garden.
Featuring more than 80 dishes from 30 award-winning chefs in 11 countries and the author, The Apothecary Chef is a recipe book with a difference, providing inspiration and information in equal measure. Every recipe includes several 'hero' ingredients that you can grow, forage or buy, and a directory of 50 edible plants and herbs to grow and cook with is also included.
Chapters include Good for the Gut, Everyday Joy, A Sense of Calm, Immunity Boosters, Longevity & Resilience and Breath & Balance, with recipes ranging from rosemary calendula potato cakes and allium & wild mushroom galette to mint pannacotta and persimmon pudding.
Contributing chefs include Allan Altschul of The Newt, Nyesha Arrington, April Bloomfield, Honey & Co, Pierre Koffmann, April Bloomfield, David Lebovitz, Peter Gordon, Olia Hercules, Sarah Johnson, Sean Sherman (The Sioux Chef), Ben Shewry, Itamar Srulovich & Sarit Packer of Honey & Co., and Lee Wescott.