Here is a book about the Horse Chestnut and Sweet Chestnut for healing and eating. In England the horse chestnut or conker is a much-loved tree. Its edible cousin, the sweet chestnut, is valued here in winter for a turkey stuffing or a bag of hot nuts from the brazier, but is much less common than in warmer southern climes where is has been an actual staple of the diet of some regions, as well as a crowning delicacy of sweet shops, patisseries and charcuteries.<BR>While the horse chestnut is a relative newcomer, not arriving in Europe until the 16th century, the sweet chestnut, originating in Asia Minor, has been with us since the earliest classical times. Both species have medical healing properties though conkers are useless in the kitchen. For the sweet chestnut, Ria Loohuizen includes about 50 recipes for things as varied as terrine of chestnuts and wild mushrooms, a breast of duck with chestnuts, pancakes made with chestnut flour, and the famous Italian chestnut cake castagnaccio. She also gives useful hints about roasting nuts on an open fire, choosing fresh nuts in the market-place, grinding chestnut flour, and making that best of all sweetmeats, marrons glaces.