The book is organized into sections depending on where the ingredients come from, so there is From The Garden, Pasture, Range, Waters, Fields, Wild, Orchard, and Larder. Since I have a large garden, enjoy foraging and have some fruit trees, I got the most use out of the Garden, Wild and Orchard sections. I tried a few recipes from the Garden section with ingredients that I had handy. The Blistered Radishes with Parsley turned out well and I'm glad that I have another use for them other than garnish. I love anything with maple syrup, so the Maple Glazed Root Vegetables with Orange and Thyme was a winner for me. I'll be saving the Cider-Braised Kale with Apples and Sweet Cherries for the fall, it looks delicious. Every recipe in From the Orchard looked delicious, I'll be trying the Maple Roasted Pears when my tree fruits.
I did not get as much use out of other sections, such as From the Pasture since I am not up to making my own butter, cheeses or yogurts yet. However, if you want to try, the directions seem simple and straightforward enough.
Overall, I am glad that this book exists and that we are getting back to basics with the real food movement.
This book was received for free in return for an honest review.