Have an abundance of tomatoes from the garden? Wondering what to do with the celery you picked up at the farmers’ market? 200 tried and tested recipes are organized by ingredient in chapters such as Winter Vegetables, Summer Fegetables, Meat and Fish and Shellfish. Each recipe has preparation and cooking time and freezing advice. Includes signature recipes from celebrated chefs such as Dan Barber, Alice Waters, Jeff Cox and Raymond Blanc.