The new edition of World Vegetables, edited by Vincent Rubatzky and Mas
Yamaguchi (Chapman & Hall, £56, ISBN 0 412 11221 3) never forgets
that, after all the biology and horticulture, vegetables are for eating. So it
tells you how they taste and why people like them. From the elephant yams to the
buffalo gourds, the Polynesian arrowroot to the allotment shallot, it’s a great
browse.
More from ¿ìè¶ÌÊÓƵ
Explore the latest news, articles and features
Popular articles
Trending ¿ìè¶ÌÊÓƵ articles
1
Pancreatic cancer halted by virus injection in three patients
2
The best new science-fiction books of June 2026
3
Glaciers in the 'roof of the world' have suddenly started melting
4
Q-Day could destroy bitcoin – and our retirement savings
5
Photons behave very strangely if you try to cut them
6
Embryos made without sperm or eggs reveal why many pregnancies fail
7
Does gravity create reality? A shocking path to a theory of everything
8
Unpicking the genetics of fibromyalgia sheds new light on its causes
9
Where did the laws of physics come from? I think I've found the answer
10
The ‘doomsday’ glacier’s giant ice shelf is about to break away
