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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.