AS THE BOOK beautifully illustrates six seasonal dishes.


Using modern techniques to extract flavour, Adam provides an insight in to using liquid nitrogen and a centrifuge as you would find in a professional kitchen.


Clear and easy-to-follow recipes with mouth-watering flavours and images fill the book which will guide you to master his dishes with ease.


A respected and admired chef within the industry, Adam’s dishes are sure to inspire young industry starters to well versed professionals.