This second volume of Forages, which addresses professionals and researchers, assumes that readers know the basic principles and terminology of the subject (Volume I, 2003, is for undergraduates.) The book, which comprises 46 chapters by 94 authors is in nine parts. Part one deals with the basic biology, including systematics of forage plants; others cover Forage ecology, Species, Systems, Production and management, Improvement, Quality, Harvesting and utilization, and Pasture management. A chapter on Biomass, Energy and Industrial Uses of forages deals with a topical subject; organic forage is not mentioned. Each chapter has copious references. The subject matter is North American with emphasis on the USA, so a very wide range of ecological conditions, forages and production systems is dealt with. From the cold limits of agriculture to the fringe of the tropics and from semi-arid to humid; production systems from ranching to dairying and feedlots are described. Many species, and cultivars, are required to suit such varied conditions; ryegrass and white clover are limited to a relatively small area of mild climates. The information on forages for sub-tropical and semi-arid temperate conditions is not given in European text-books. Climate change and a move to less intensive grassland production may involve widening the range of forage species used in those temperate grasslands which presently rely on ryegrasses. This book is recommended to research and teaching institutions in temperate and sub-tropical regions. Common names are used throughout, which may irritate non-Americans and the concordance is not easy to use.