This is a week of intense work in the kitchen preparing the dishes to be photographed for the Bruno cookbook. In the picture with me and the Boeuf Perigourdin I had just made, are food-taster Kobi, the book designer, and Klaus, who is about to photograph the dish.
Most of the work is being done in the kitchen by my wife Julia, taking time off from running her Scottish hotel, and our friend Tine. We have been preparing as many as ten dishes a day, while dashing off to visit markets as they open, duck farms at feeding time, fishermen at dusk, bakeries at dawn and dairy farms when the cows are milked.