Ditch Delia Smith and the other celebrity cooks this spring and tuck into
The New Oxford Book of Food Plants by Catherine Geissler and John Vaughan. This
is a tastily updated version of the 1969 classic—a concise and
well-illustrated historical, biological, pharmacological, nutritional and
culinary guide to eating plants. Published by Oxford University Press,
£25/$39.95, ISBN 0198548257.
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