I've been a big fan of Sarah Raven ever since I began gardening - I own her book 'The Cutting Garden' which sets out to help you plan a space which provides you with plenty of cut flowers (and greenery) for your house, without your borders looking pillaged.
In my personal fantasy future, I spend a great deal of time wafting around my walled garden, collecting blooms in a suitably vintage trug and arranging them with casual elegance. Reality involves more yelling of 'Keep your truck out of my flowerbed', but hey, I can dream.
I've noticed that a lot of gardeners are foodies. It makes me trust them more. Personally, I can't see the point in growing a swede as big as a boulder if it's inedible. I feel the same about growing onions - why? When they are dirt cheap at the greengrocers and don't taste any better for being freshly harvested.
So I was very intrigued to see this offering on the bookshop shelves.
Now, I've only had a twenty second flip through this, but it's already it's on my wish list. The recipes are arranged according to a central ingredient that you've harvested from your garden (or at least bought in season from the supermarket!). That struck me as hugely sensible - 20 things to do with rhubarb, because it's coming out of your ears at the moment, but you want to make the most of it being in season.
Now all I need to do is make some space on my overloaded cookbook shelf. I find parting with cookbooks difficult. There's something about the patina of food splashes which makes them very personal. No draconian uncluttering advice for me!