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 unusua