Organic food is now widely avaliable - not just muddy potatoes but Japanese seaweed, chocolate and soy sauce! Ordinary modern recipe books don't take account of the different techniques required due to the more intense flavours of organic ingrediants and this book of quick and easy ingrediants, with a foreward by the Soil Association, brings busy people the possibility of enjoing wonderful flavours from the best of ingrediants. The modern organic cookery is stylish and delicious, with recipes here including fennel and lemongrass soup to squid in red wine, smoked duck with strawberry vinaigrette, broccoli and blue cheese souffles, tagine of lamb with couscous, and mango and lime ice cream. Sections include: why organic food really is different; satisfying soups; creative salads, starters and snacks; vegetarian dishes; fish; meat - lamb, beef and pork; poultry and game; baking - from bread to biscuits; and desserts. There are also sections on organic mail-order suppliers and the essential store cupboard.

Foreword by: The Soil Association