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本书收录流行在各地的田园菜、花卉菜、山野菜150余款，介绍了这些菜的品质特征、营养价值、制作方法。这些菜品原料容易收集，操作方法也不复杂，适于大小餐厅经营且适合家庭烹制。通过本书可以让家庭主妇、烹饪厨师认识山野菜、学做田园菜，享受这些来自深山幽谷、旷野荒地、河畔湖荡以及田埂屋边的纯天然美味
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