As well as meat, fish and vegetarian dishes, there are recipes for soups, dressings, sauces, puddings and 'Things on Toast', complemented by an indispensable 'How to' section. But this is much more than just a cookbook. Through practical insights and fascinating anecdotes, it also provides for the first time a glimpse into what really drives arguably the best chef in Britain - a man who induces not only sheer terror in all those who work with him, but also fierce loyalty.