One of two new titles in a new series featuring fresh young talent in the food world, this is an eclectic collection of recipes, culinary advice and anecdote from one of London's hottest young chefs with a blistering professional pedigree. Each chapter is based around a month, showcasing recipes from around the globe. Author and chef Steve Parle brings his knowledge of raw food to the fore with his experience of growing ingredients and using them seasonally to create exciting dishes.