Offering 150 recipes from the BBC 1 series, Hot Chefs, this book features 14 chefs from restaurants throughout Britain, such as Gary Rhodes of The Greenhouse and Anton Edelmann of The Savoy. There is a selection of soups and starters, main dishes and desserts, patisserie and pasta, with serving suggestions for a final, professional touch. The dishes range from a simple bread and butter pudding with a chef's slant, to extravagant fare for special occasions.