The Natural Cook: Eating the Seasons from Root to Fruit by Tom Hunt

An interesting book in which Hunt invites us to cook vegetables and fruit in season, divided into Spring, Summer, Autumn and Winter.  Each vegetable or fruit is introduced with notes on preparation, taste and season and instructions given for cooking it three ways, for instance, for asparagus instructions are given for preparing it raw, char-grilling it and blanching it.  Below each method comes further ideas for using the ingredient, it is then followed by an extant recipe, for instance, the blanched asparagus is used for a variation on Italian Risi e Bisi (rice and peas).  It's an approach that teaches you the possibilities of each vegetable and fru