There is a stream of new foods continually reaching fruit and vegetable stalls, delicatessens and butchers. Mostly, they are a product of local innovation. For the hospitality industry, new twists on old favourites as well as entirely new products are a boom. From Honey Pears, to Dutch Cream Potatoes, to tender Veal Osso Bucco, the latest offerings represent new flavours, textures and colours - and above all, exciting and novel culinary experiences. New Foods at the Market is an intriguing and informative exploration of the creativity that takes place before a product even reaches a 'creative kitchen'.