I own a lot of cookbooks and was initially sceptical that this book would have much that was new in it. However I found the book to be packed full of new and interesting recipes. The strap line of the book is "The more of the rainbow you eat, the better you'll feel." None of the recipes are particularly difficult, but all seem to concentrate on packing in flavour. The book is loosely arranged by season, and in each season the recipes are arranged by the main ingredient, for instance the book starts in spring with beetroot. To me this is the most logical way to arrange a cookbook. It is the perfect book to buy if you have a weekly veg box delivered, or if you prefer to buy seasonal, local vegetables when you shop. There is a good mixture of interesting salads, soups, stews, side dishes, snacks and quirky "worth a try" recipes. The book is over 300 hundred pages long, and claims over 250 recipes. There are also sections dedicated to cooking a feast, with all the recipes you will need to provide a themed feast for entertaining. The author has worked in most of the famous kitchens where flavour is important rather than fancy presentation. He has worked with Jamie, Hugh Fearnley-Whittingstall, and at the River Café. If you like their style of cooking, you will love this book.