• With recipes from Michel Jacob, Umberto Menghi, Hidezaku Tojo and Vikram Vij
• Gardening information with Brian Minter, Roy Jonsson and Bill Vander Zalm

This gorgeous book is divided into the four seasons and presents sumptuous recipes from four internationally recognized chefs featuring fresh, local ingredients from west coast flower and herb gardens. Each season is represented by the recipes and also includes interviews and backyard gardening tips by well known west coast horticulturalists.

The Spring menu, created by Chef Michel Jacob of Le Crocodile restaurant includes:

• Grilled halibut with tomato butter and baby spinach
• Grilled asparagus salad with chanterelles, arugula and heirloom tomatoes
• Avocado and tomato with dungeness crab, ginger and pink grapefruit
• Rhubarb tarts with chocolate glaze

Beautiful full colour images of both food and garden elements make this an excellent gift for both the cook or the gardener.

About the Author:

Evaleen Jaager Roy is a Harvard MBA student and former vice-president of human resources for a division of Electronic Arts. She lives in West Vancouver where she is an avid gardener and an advocate of cooking with fresh, seasonal ingredients.