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Salads can be simple side dishes consisting of a couple of ingredients or complex and substantial enough to constitute a main meal. The freshest ingredients make the best salads, and what could be fresher and more convenient than salad greens picked from your own garden?

In The Cook’s Salad Garden Revisited, three of New Zealand’s best-known gardening cooks (who happen to be sisters) show how to achieve a varied, year-round supply of salad vegetables and use them in delicious, healthy recipes. From the familiar lettuce to corn salad and mizuna, detailed instructions and useful tips—informed by many decades of experience—are given on the propagation, cultivation, harvesting and kitchen preparation of a marvellous array of salad vegetables. More than 80 tempting recipes will inspire cooks to experiment with interesting combinations of ingredients—from the garden and beyond—to create mouth-watering salads.

The Cook’s Salad Garden Revisited, fully revised in this new edition, is more than a gardening guide and recipe book. Illustrated throughout with colour photographs by Mary Browne and watercolours by Nancy Tichborne, it is a delight to browse through. Fascinating information on the origins, naming and historical uses of each vegetable, researched by culinary historian and archaeologist Helen Leach, make it a uniquely rich and well-rounded book for cooks who garden, gardeners who cook, and anyone with an interest in plants and food.