This is the US edition of one of a pair of books (the other inevitably being called Autumn, Winter) in which Slater demonstrates his gift for doing smart things with produce. The kind of smart things we all wish we could toss off on impulse but often need a bit of imaginative prompting to create.
Unlike the organization of most cookbooks, Greenfeast: Spring, Summer offers its recipes arranged by how one might eat them or prepare them. Chapters with titles such as “In a Bowl,” and “In the Hand,” are succeeded by choices such as “In the Morning,” and “On the Grill.”
Recipe titles are simple and direct: peppers, chickpeas, garlic; miso, cauliflower, ginger; tomatoes, peas, feta; currants, gin, bread. Delightful and easy to use. And oh yes, vegetarian.
Cloth-covered flexibind. Color photographs throughout.