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.
More from 51¶¯Âþ
Explore the latest news, articles and features
Popular articles
Trending 51¶¯Âþ articles
1
Mathematicians stunned by AI's biggest breakthrough in mathematics yet
2
Photos reveal unexpected details from the world's first atomic test
3
The Selfish Gene at 50: Why Dawkins’s evolution classic still holds up
4
How I used psychology to come back from the worst year of my life
5
Epic dreaming is leaving people exhausted and distressed
6
The ‘doomsday’ glacier’s giant ice shelf is about to break away
7
The distant world that is our best hope of finding alien life
8
Mystery of the ancient giant stone jars of Laos may have been solved
9
Putting CO2 into rocks and getting hydrogen out is climate double win
10
Can we harness quantum effects to create a new kind of healthcare?
