Richard Corrigan is a young chef who, having grown up in the Irish countryside, has made his reputation in London. His cooking, like the recipes he has published in The Richard Corrigan Cookbook, is strikingly imaginative and stylish, managing to encompass comforting simplicity and bold innovation. His philosophy, if that is the word, is indicated by his subtitle, "From the Waters and the Wild", a Yeatsian phrase emphasising the primacy that Corrigan places on fresh, seasonal produce (but which chef does not?). The book, which is full of intriguing dishes...