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A recipe collection from one of Britain's most distinctive chefs. Sally Clarke's food has long been savoured by those "in the know", who have made the pilgramage to her restaurant in London's Kensington Church Street, or visited her shop next door, "Clarke's &", for it breads, cheeses and delicatessan - all made on the premises, or carefully selected from regional producers. This is the book that brings he skills, taste and flavour to everyone. For Sally Clarke, salads, herbs and vegatables are as important as any piece of flesh, and the grill is the cooking medium. She has been inspired by the Californian cuisine of Chez Panisse guru Alice Walters, but brought this together with her own experience and resources to forge a new British tradition. Seasonal in approach, the dishes especially selected to go together in menus such as lunches, picnics and dinners, and also includes "things that go with other things" - marmalades, breads and buscuits. The writing includes essays by Sally on the nature of her produce, and the story of how she finds it around the country.