Brannon shares her all-time favorite rhubarb recipes. Some are old classics, such as Strawberry Rhubarb Pie, and some are new classics, such as her award-winning Spicy Rhubarb Chutney. These recipes, served-up with her whimsical illustrations and good humor, will delight the senses.

‘Giggles, gardens and good grub – I love these girls and I love this book’ Davina McCall Rhubarb Rhubarb collects the witty, wide-ranging correspondence between Leiths-trained cook Mary Jane Paterson and award-winning gardener Jo Thompson. Two good friends who found themselves in a perfect world of cupcakes and centrepieces, they decided to demystify their own skills for one another: the results are sometimes self-deprecating, often funny, and always enlightening. Jo would find herself one day panicking about what to cook for Easter lunch: a couple of emails with Mary Jane and the fear subsided, and sure enough, a delicious meal appeared on the table. Meanwhile, Jo helped Mary Jane combat her irrational fear of planting bulbs by showing how straightforward the process can be. The book is full of sane, practical advice for the general reader: it provides uncomplicated, seasonal recipes that people can make in the midst of their busy lives, just as the gardening tips are interesting, quick and helpful for beginners. Mary Jane shares secrets and knowledge gathered over a lifetime of providing fabulous food for friends and family, while Jo’s expertise in beautiful planting enables the reader to have a go at simple schemes with delightful results.

A comprehensive guide to home preserving and canning in small batches provides seasonally arranged recipes for 100 jellies, spreads, salsas and more while explaining the benefits of minimizing dependence on processed, store-bought preserves.

Born out of the popular blog Kale & Caramel, this sumptuously photographed and beautifully written cookbook presents eighty recipes for delicious vegan and vegetarian dishes featuring herbs and flowers, as well as luxurious do-it-yourself beauty products. Plant-whisperer, writer, and photographer Lily Diamond believes that herbs and flowers have the power to nourish inside and out. “Lily’s deep connection to nature is beautifully woven throughout this personal collection of recipes,” says award-winning vegetarian chef Amy Chaplin. Each chapter celebrates an aromatic herb or flower, including basil, cilantro, fennel, mint, oregano, rosemary, sage, thyme, lavender, jasmine, rose, and orange blossom. Mollie Katzen, author of the beloved Moosewood Cookbook, calls the book “a gift, articulated through a poetic voice, original and bold.” The recipes tell a coming-of-age story through Lily’s kinship with plants, from a sun-drenched Maui childhood to healing from heartbreak and her mother’s death. With bright flavors, gorgeous scents, evocative stories, and more than one hundred photographs, Kale & Caramel creates a lush garden of experience open to harvest year round.

Rhubarb sheds its image as a sugar-swathed pie plant to find its place in appetizers, salads, side dishes, entrées, and more—while also remaining one of the best desserts around.

Nuts and seeds are vitamin and mineral powerhouses, offering many health benefits, including keeping your heart healthy, supporting your immune system and keeping your brain in tip-top condition. In The Goodness of Nuts & Seeds, Natalie Seldon uses these versatile nuggets of nutrition to conjure up all kinds of culinary magic. Part of The Goodness Of series, this book is arranged by type into Milks, Butters & Oils, Flours and Whole & Chopped, with recipes ranging from Green Cashew Nut Smoothie to Orange, Poppy Seed & Pistachio Brunch Muffins, and from Roast Chicory and Bean Salad with Turmeric Walnuts to Tahini and Miso-roast Cauliflower Steaks with Sesame. A love for food and real appreciation of great produce is at the core of these beautiful and delicious recipes that will inspire you to delve into your store cupboard and transform simple recipes into delicious dishes.