A lively read. Nigel Simpson writes "recipes" in the style of Elizabeth David. He does not number every little step and he is not always super precise in his measurements - "a good handful," "a glass of," and the like appearing more often than, say, "one and a half teaspoons" -- and employing lively, evocative descriptors like "enthusiastic boil" over traditional cookbookspeak. What is most interesting are the days when he confronts leftovers or seeks inspiration from what is on hand in his house, in the organic box of veggies he gets every day, or what caught his eye at the fish store, the veggie store, the butcher, etc. And this last point is the REAL theme of his book: cook, and eat (and enjoy), what is in season, what is fresh, what is good, what is reasonably priced, and doing so is not going to break the bank, consume every waking hour, or force you to lead a life of foodie preciousness. It will, however, ensure you eat and live well.