Written by someone who wanted this book and couldn't find it.
I have spent more than 10,000 hours working in restaurants that have been highly rated, including having received 3 stars from the Michelin Guide. What is in this guide is what I was taught there, and what I had to work out on my own when nobody would explain it.
As a young cook I read a lot of great cookbooks, and they inspired me. There is a lot of great work out there to be inspired by. But I kept running into the same thing: the techniques were poorly explained, or made intentionally difficult. So this is a book of concrete, concise explanations — how to cook rainbow fish, how to cook rose pigeon, and much more.
On the chef specialities
Alongside the guide, working chefs from starred kitchens have been commissioned to write on the single subject each of them commands better than anyone. These are their words, not interviews or write-ups. Each piece carries the chef's name, their restaurant, and the subject they were asked to take on.