By Mary Brown, Helen Leach and Nancy Tichborne.

Illustrated paperback in good condition

This book reflects the philosophy that cooks benefit from having a well planned garden as a source of fresh herbs, fruit and vegetables, and that gardeners can best organise their seasonal activities with the kitchen in mind.

As well as covering the cultivation and cooking of some less common fruit and vegetables, it guides readers through the bewildering choices of Asian vegetables and describes how the greatly expanded range of leafy greens can be grown for year round salads.