THE COOK'S GARDEN.

Concentrating on growing things that are not easy to buy, the book is divided seasonally to include leafy spring vegetables; summer courgettes, garlic and tomatoes; autumnal Swiss chard and endives; and for winter, parsnips, leeks and cabbage. Interspersed with dozens of recipes ideas which embrace the flavour and freshness of the produce, whether in a dish of broccoli with pasta or a salad of celeriac and red peppers, 'The Cook's Garden' will inspire anyone who loves cooking and cares about the quality of food they eat.