Features recipes for dairy products, vegetables, fruit, beef, fish, and grains, plus tips for selecting ingredients, historical backgrounds of foods, methods of preparation, seasonal menus, and more

It’s easy to forget some of the more sensual pleasures of food these days. A trip to the supermarket can seem to yield only over-processed, under-flavored convenience foods that become dreary to the spirit as well as the pallet. 

On her frequent jaunts to markets and countrysides, the world over, from Britain, France, and Italy to the United States, Henrietta Green reclaims, the unbridled joy of preparing luscious cuisine from fresh, full-flavored ingredients..