The Apothecary Chef

A celebration of cooking with beneficial herbs and plants, featuring 80 specially photographed recipes, including more than 20 from award-winning international chefs, and a directory of 50 edible plants for health, wellbeing and longevity. Each recipe includes several ‘hero‘ ingredients with their own health benefits 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 flavor they impart, and a guide to incorporating them into your cooking and kitchen garden. Natasha MacAller has collaborated with a team of international award-winning chefs, from April Bloomfield and The SIoux Chef in the USA, to David Leibovitz in Paris and Pierre Koffmann in London, to gather and create recipes, each with several hero ingredients that nourish, sustain and delight. Chapters include Good for the Gut, Everyday Joy, A Sense of Calm, Immunity Boosters, Longevity & resilience and Breath & Balance. From starters, salads and soups to mains, pestos, chutneys and desserts, recipes include Spring Pea, Petal and Pea Shoot Salad, Slow-Cooked Peppercorn Lamb Shank and Spiced Nectarines. Each chapter includes delicious, nature-inspired dishes for optimum wellbeing. Alongside the recipes is a directory of 50 herbs and plants, each one illustrated, that explores the myths, truths and medicinal benefits of each plant. Natasha shares tips and ideas for growing them yourself, in whatever space you have available. There are also features on shopping seasonally, harvesting and storing local edibles, plus where to purchase hard-to-find ingredients. The book is completed with a recipe index, a herbs and plants index and details of the chef contributors. Contributing chefs include Pierre Koffman, Skye Gyngell, The Sioux Chef, Olia Hercules, April Bloomfield, Peter Gordon, and more.