The Apothecary Chef
100 Delicious Recipes Featuring Beneficial Herbs & Plants for a Longer, Healthier Life
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GET 17% OFF
- Publisher's listprice GBP 30.00
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14 332 Ft (13 650 Ft + 5% VAT)
The price is estimated because at the time of ordering we do not know what conversion rates will apply to HUF / product currency when the book arrives. In case HUF is weaker, the price increases slightly, in case HUF is stronger, the price goes lower slightly.
- Discount 17% (cc. 2 436 Ft off)
- Discounted price 11 896 Ft (11 330 Ft + 5% VAT)
11 896 Ft
Availability
Not yet published.
Why don't you give exact delivery time?
Delivery time is estimated on our previous experiences. We give estimations only, because we order from outside Hungary, and the delivery time mainly depends on how quickly the publisher supplies the book. Faster or slower deliveries both happen, but we do our best to supply as quickly as possible.
Product details:
- Publisher Octopus
- Date of Publication 26 February 2026
- ISBN 9781804192801
- Binding Hardback
- No. of pages240 pages
- Size 252x192 mm
- Language English 700
Categories
Long description:
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.
