Root, Stem, Leaf, Flower

River Cottage chef Gill Meller teaches cooking classes at its 100-acre Park Farm on the edge of Dorset, England, encouraging people to make and source food that connects them to nature and fosters sustainability. "Root, Stem, Leaf, Flower"is a collection of simple recipes — a lyrical ingredient-ode to Meller's surroundings: new potatoes with elderflower and lemon thyme; roast squash and plums in garlic, ginger, and chile; blackberries with beetroot and pine. They are plant-based inspiration to get to the nearest garden or market and directly into the kitchen.