However, the main reason that this book will be picked up will be for the recipes--Grigson's touch seems to dominate in these, though Black has contributed too. The variety of vegetarian main courses is welcome as are the delicious puddings--the course not always associated with organic goodness. When ingredients are not yet available organically in the UK they are labelled as such, retaining the theme of informed choice that dominates the book. Recipes range from the most English of English "Fish 'n' Chips" (with home-made chips from organic potatoes, of course), to "Cianfotta", a pepper, aubergine and potato stew from the Amalfi coast. Accompanying pictures are colourful and appetising, and it would be nice to think that only organic food was used on the photo shoot of the prepared dishes. An "Organic Cook's Compendium" offers information on what foods are available organically, and its comprehensiveness is encouraging for those who wish to go all the organic way, as is the variety of the recipes. Black and Grigson have made sure they've covered every type of meal or course a home chef might wish to make, so that no excuses can be made--there's even an "Odds and Ends" chapter covering jams and jellies, fudge, milkshakes and muesli. Organic can be off-putting for those who enjoy the convenience of variety all year round in supermarkets, but may well be inspirational for those sickened by current farming practices.--Olivia Dickinson