The author retired from the University of Georgia, USA in 1989 and has now revised his book, which was originally published in 1999. Not surprisingly, it is written mainly for an American readership and so has a strong emphasis on field production, especially the production of beefsteak cultivars for use fresh in fast-food outlets. It also has some interesting observations on producing tomatoes in the garden. The book is organized into chapters that deal with the physiology of tomato, raising plants from seed, fruit characteristics, plant nutrition, field production, greenhouse production, and pests (including diseases). Although revised, the book still contains a number of typographical errors from ‘bear-rooted’ to multiplying °F by 59 to get °C! Some aspects of the book are good, e.g. plant nutrition seems to be dealt with well, but there is confusion even about the classification of tomato which, in a number of places is defined as Lycopersicon esculentum in the genus Solanum. Many of the photographs lack detail and are in black and white on the page although they are reproduced in colour on an accompanying CD-ROM. The author's rather personal observations and recollections about crop responses to CO₂ enrichment and to plant density may surprise many in northern Europe, and the book is generally weak on most aspects of tomato production in Europe, especially in glasshouses. The book is useful as an introduction to field production in the United States, but it is probably a book to borrow rather than to buy.