I borrowed this book from the library. I haven’t read it from cover to cover as it’s more of a reference book. I have however read enough to like it enough to add it to my Amazon wishlist. It contains invaluable information for the enthusiastic cook, such as the difference between taste and flavour and how to create ‘flavour trails’ to successfully create your own recipes. There is an excellent chapter on cooking methods. It’s the kind of knowledge I wish I’d had years ago e.g.to mop up liquid fat sitting on top of a stew that is to be served straight after cooking place a piece of kitchen roll carefully over the surface.

It’s not all good – there is an unnecessary chapter towards the end dedicated to the author’s opinions on celebrity chefs – but even there Glynn Christian is trying to guide you towards being a better and more creative cook. That comes through from beginning to end: he sincerely wants the reader to make the best food that they possibly can according to their own preferences.