First Thoughts
A superb production, with stunning photography from Barry McCall, this follows an international trend whereby Michelin-starred chefs serve up pages as sumptuous as anything appearing on their plates. Lewis’ book goes much deeper.
The prospect of replicating, say, Poached Chilled Rock Oysters with a Smoked Red Dulse Jelly, Oyster Cream and Wilted Baby Gem Lettuce with Smoked Bacon Crackers may terrify the average domestic stove-jockey but a half-decent cook will mine the book for its bottomless reserve of inspiration.
