Hugh Fearnley Whittingstall is my food hero of the moment, and probably will be for a while yet. It isn't for nothing that he's earned his amusing moniker. He has famously sampled everything from roadkill, to fugu, to placenta. He's done battle with some of Britain's largest supermarket chains, over the provenance of food, more specifically, about the way chickens stocked by supermarkets, have been farmed, and vexed burger titan, McDonalds with endless questions about what goes into their burgers. Hugh was a chef at the iconic River Cafe, for about 8 months, many, many years ago but was fired apparently for a dismal lack of discipline and an annoying habit of sampling everything within reach. Fortunately for those of us who relish a good read about the food industry and it's sometimes seamy underbelly, as much as we love cooking and eating, Hugh made the switch from professional cooking to food writing and pleases on both fronts. What you have here is a rollicking good read of articles that Hugh has written over many years, covering a diverse range of topics from fast food, to diet scams, to modern animal farming nightmares,to former kitchen God and enfant terrible, "Hell's Kitchen's" Marco Pierre White. I was reading this book in a train and couldn't help laughing out loud more than once, much to the annoyance of my fellow passengers. I can honestly say there was never a dull moment. You will be, in equal parts, amused,informed and charmed by his candour. Hugh's personally recommended diet program for weight loss alone made me snort with laughter and in my opinion, is by itself, worth the price of this book. Available here.