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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 Over 60 vegetarian recipes from celebrity cooks, chefs and food writers, from cuisines around the world Organised in six sections covering plants used in the recipes and some of the challenges we face feeding the world in our changing environment and climate Illustrated with stunning photographs by award-winning photographer Hugh Johnson Dedicated PR plan to accompany publication The book will accompany Kew's Summer 2022 food public programming, running from May to September
