Jane Grigson's book on fish cookery takes the reader through the alphabet from anchovies to zander giving recipes and historical, geographical and culinary information. The text also gives advice about the preparation and cooking of fish.

The companion to "Vegetable Book," this is an alphabetical guide to fruit, from apple, apricot and arbutus to sorb apple, strawberry and water-melon. The author adds fragments of history or poetry, and explains the "why' as well as the "how" of cookery.