This timely cookbook celebrates the pleasures of fresh, local seasonal food, and showcases healthful home-cooked meals made possible by the diverse array of fruits and vegetables grown in the South (as well as other regions). Author and cooking instructor Sheri Castle of Chapel Hill organized it by type of vegetable or fruit, going on the premise that the fresh ingredient at hand, not the recipe, is the better starting point. The more than 300 recipes, combined with 24 color images, are a mixture of original and classic, contemporary and traditional, ethnic and down-home food, and are served up with cooking tips and stories. “The New Southern Garden Cookbook: Recipes for Enjoying the Best from Homegrown Gardens, Farmers’ Markets, Roadside Stands and CSA Farm Boxes” is published by UNC Press of Chapel Hill. Hardcover, 456 pages, $35.

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