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Aimed at the home cook, this is fresh food, simply prepared, from the youngest Michelin-starred chef Tom Kitchin's unique marriage of seasonal Scottish produce with the classical French technique has universal application. He is totally committed to fresh, seasonal ingredients cooked simply. His sumptuous cookbook is divided into four sections—Spring, Summer, Autumn, and Winter—and showcases the ingredients that are available and at their best each month of the calendar year. Recipes range from the simple—Gnocchi with Blue Cheese, to the epic—his signatureBoned and Rolled Pig's Head with Langostines and a Crispy Ear Salad. Edinburgh-born, he has spent more than 10 years working alongside three star chefs Pierre Koffman at La Tante Claire, Guy Savoy in Paris, and Alain Ducasse in Monte Carlo. This collection of recipes is peppered with personal stories and anecdotes from working with these culinary masters. Measurements are metric.