A very pretty book, beautifully and subtly illustrated. It’s not a huge, thick tome on vegetable recipes, but what’s there, is very nice and nicely done. Mediterranean recipes: mainly classics, like onion tart, ratatouille and pesto; some rarer offerings, like onions braised in wine and Turkish chickpeas; all of it simple and very, very good (I recommend the creamed cabbage with nutmeg recipe as particularly fine). The essays on vegetables are the best of it: knowledgeably written, with love, and great humour. Perfect for a wet summer afternoon when you can’t get into the garden and you’re wondering what to do with all that ruby chard, before the slugs get at it.