A cookbook for the 30-something, who may not have good cooking skills but want to aim high and learn about the art of cooking - from a brilliant young cooking star.
Take sauces as an example - the reader is first given an introduction to the world of creamy sauces, then a basic professional recipe followed by variations, substitutions, and innovations, plus several exciting new recipes. The idea is that the reader learns about cooking and the joy of transforming basic ingredients and old flavours into something they have never tried before - food suitable for everyday and special occasions.
