The Jerusalem artichoke, mainly known as a root vegetable, is unusual as it stores carbohydrate as inulin, a fructose polymer, rather than the more common form of starch. Although not a popular food, the plant has many uses, including energy, animal feed, prebiotics, sweeteners and as an industrial feedstock. The authors consider it to be an underexploited resource and have cited a ‘diverse and representative cross section of publications’ to provide access to the relevant literature and patents. Indeed, there is a list of patents on Jerusalem artichoke relating to medical and veterinary, food, drink and nutraceutical, animal feed, non-food industrial applications as well as to genetic manipulation and biotechnology, cultivation and plant breeding.

Following the introduction, three short chapters cover the species' many names and origin; its classification, identification and distribution; and morphology and anatomy, unfortunately, without photographs of the plants. The chemical composition and introduction to inulin chemistry and applications are then well described. The unique value of inulin and the tuber in human and animal diets, and for biofuel uses are explained.

The key chapter is on genetics and plant breeding, as utilization will be dependent on such advances. The remainder of the book covers agronomic issues such as propagation, growth and development, the limited losses due to pests, cultivation and storage. The book is completed with a chapter on economics; over 40 uses of inulin are listed. On the whole the book represents a very useful account of the state of the knowledge of the Jerusalem artichoke.