Be mindful of the planet and learn to cook delicious and nutritious meals using perennial produce with this fully illustrated cookbook For years, short-lived annual crops have dominated agriculture, but perennials offer a more sustainable solution. Easy to grow at home, they are more resilient against pests and diseases, provide food for pollinators, and their deep roots make them hardy in times of drought. Written by Agroforestry and gardening experts Martin Crawford and Fran Welch, Perennial: Climate-resilient Cookery features more than 75 recipes to inspire readers to use and experiment with more perennial foods in their kitchen. The first part of the book is an essential toolkit for preserving produce and helping to reduce food waste. It explores skills and techniques such as the handling and processing of fruits; making vinegars, chutneys, pickles and nut butters; freezing; producing fruit leathers and kombuchas, and much more. The second part features delicious recipes for every occasion, from barbecue strawberries and nutty soda bread, to chestnut and shiitake risotto, sweet potatoes with brie and elderberries, and lavender crème brulee. Packed with beautiful photographs to inspire your cooking, Perennial: Climate-resilient Cookery will show you how to cook delicious food that's good for you and the planet.