"'Toothsome, skillfully prepared brain food.' Dwight Garner, New York Times 'How exciting to see a distinguished scholar proving unequivocally that cookery is at the centre of our humanity' Sam Clark, Moro 'As easily digested as the cooked food it champions... This book packs the punch of a Tournedo Rossini with the lightness of a foam infusion' Allegra McEvedy, Guardian chef-in-residence "This notion is surprising, fresh and, in the hands of Richard Wrangham, utterly persuasive... Big, new ideas do not come along often in evolution these days, but this is one." -Matt Ridley, author of Genome"
