This book is a revised and updated version of the very popular Oxford Book of Food Plants which first appeared in 1969. The authors have added plants that have come into common use since then, and have rewritten the text to reflect current knowledge, especially about nutrition. The originalfull-colour illustrations by Barbara Nicholson are reprinted in full, together with new paintings especially commissioned for this book. This is a comprehensive and enjoyable reference work about the many edible plants we grow in our gardens, buy in our shops, and consume cooked or raw, either on their own or as part of a recipe. All plants are illustrated in colour with emphasis on the edible parts, while the text entries givereliable information about each plant, its historical and current uses, and its nutritional value. An excellent addition to the library of any cook, gardener, naturalist, and all those interested in healthy eating styles.