Award winning restaurateur Mark Best insists that it is not a question of luxurious ingredients, simply the knowledge and wherewithal to unlock the beauty of some of the most basic elements of cooking. Explanation of basic principles and detailed technique deliver a superior version of all your simple favourites. In the case of cheese for example, he starts with a basic recipe for cheese custard. The next step is a parmesan gnocchi, which requires a little more know-how. And then, for the enthusiastic cook with a little more time on their hands, ricotta dumplings with burnt butter and courgette.
In addition to recipes, Best takes readers on “skills sessions”. He includes step-by-step guides and shares snippets of technical detail. The book does not aspire to be comprehensive, rather an enjoyable - and useful - insight into one man’s craft. Originally inspired by a well-thumbed recipe collection left to him by Margaret Hebbard, his beloved grandmother, Best has set the tone for an accessible, engaging book that will prompt cooks to take their skills and mindset to another level.