Kate Gibbs

Journalist and author

This stunning, relatively recent book reminds us "it begins in the dirt". It's a beautiful book that takes us into the garden, the mill, the yard, the pasture, the sea... It's a deeply personal book and I love the manifesto that basically says to do as little as possible to a perfect ingredient. The food itself is mostly from the US's Lowcountry, but the inspirations are more far reaching. Most of the recipes are quite challenging, but it's all inspiring and an interesting read as well.

Fergus Henderson

Chef

Fantastic chap, fantastic book. It has very strong genus loci.

Joel Serra Bevin

Chefpreneur

Inspiring a return to simplicity and real food.

PJ Kenny

General Manager, The Hoxton, London

Simply easy food.

Lani Kingston

Food professional

Ben Milgate

Chef

James Ramsden

Food writer and co-owner of Pidgin restaurant

Aaron Franklin

Owner and Chef, Franklin Barbecue

Eelke Plasmeijer

Head Chef and owner, Locavore

JJ Johnson

Chef

Josh Katz

Chef

Oli Harding

Chef