Australian-born chef Chris Honor has been hailed by Giles Coren of The Times as `a nailed-on culinary genius`, running `the most rewarding small local restaurant I have encountered in years`. His recipes for great salads, sweet & savoury bakes, soups & wonderful sharing plates are highly original, but really simple to create at home, & with American food writer Laura Washburn Hutton he shares 100 of his most memorable recipes. Chris writes: ` What this book will offer the reader is an education in balancing taste & texture, with plenty of visual inspiration. It is as much guidebook as cookery book because I don`t necessarily think in terms of recipes, I think in terms of combinations. Mix up the flavours & textures &, at the same time, make it appeal to the eye. Be generous, make it unpredictable; this is what I do. My book will teach the reader to do this too.`