Introduction

I have a battered old leather recipe book, dark blue and stained with fat, ketchup and chilli sauce. And this book provides most of the recipes for Let’s Eat. Entry into this shabby journal is every bit as exacting as a stage with Thomas Keller or Marco Pierre White. Each recipe has to earn its place. The process goes as follows: I travel to Mexico City, Bangkok, Palermo, Bolton or Vientiane. And eat. Everywhere and everything, my belly swelling as the days go past.