The ideal book for lovers of food, plants, science, botany, and (heck) even for carnivores, this exquisite book explores the relationships between vegetables, edible flowers, herbs, and familiar wild plants within the same botanical families. For example, knowing that dill, chervil, cumin, parsley, coriander, anise, lovage, and caraway come from the umbellifer family makes it clear why they’re such good matches for carrots, also a member of that family. It's a family affair! Author and authority Deborah Madison uses her deep knowledge of cooking and of botany to present a new way of thinking when shopping, planting, and preparing vegetables. Over 300 simple, elegant recipes are designed to inspire improvisation in the kitchen and curiosity in the garden.