Before you is an extract of chef's wisdom and wit in answers to questions about how, what and why we eat. Why in southern countries oranges are not orange, but green, what chickens fly by plane, why is it easiest to marinate meat with kiwi, is it possible to eat jellyfish and why is vanilla dangerous? You'll also find two dozen recipes here - from sunflower biscuits to black Scotch eggs - and countless valuable tips and ideas to change your outlook on cooking.