The range of organic ingredients availble today in supermarkets is ever expanding and not a little bewildering. But does eating organic actually do us good? And if it really does taste better than intensively farmed food, how can we make the most of that crucial extra flavour? Sophie Grigson and William Black lead you through the organic maze to a new dimension of guilt-free pleasure. Packed with information on the what, the why and, most importantly, the how of organics, this is a book for all 21st-century cooks.