The long-awaited book by top chef Kobe Desramaults. "I want to keep experiencing the euphoria, every day, that there's something new. Because, for me, no matter how good a new creation is, a dish that was conceived two weeks ago is no longer 'alive'. Restlessness is the core of my life. The quest for enlightenment, on both a personal and professional level, is perpetual. You won't find actual recipes in this book, just stories about the origins of my dishes. I never write recipes down. My cooking doesn't follow a set formula because it is constantly evolving and inspired by the moment. Which is what everyone should aim for in the kitchen." - Kobe Desramaults This book is the result of a three-year period of intensive collaboration with Kobe Desramaults. It contains exceptional photographs by Stefaan Temmerman, Sarah Vitale and Piet De Kersgieter, together with forty-three 'food stories'. In these texts, Desramaults reveals the secrets behind the pure and authentic cuisine of 'In de Wulf' and 'Chambre Separee'. AUTHOR: Kobe Desramaults is a Belgian Michelin-starred chef. He became famous with his restaurant 'In de Wulf', which he deliberately closed at the summit of its success. Today he runs 'Chambre Separee' in Ghent and is the owner of 'De Superette', also in Ghent. Desramaults did not graduate as a professional chef, but started cooking at the age of 17 and held internships at, amongst others, Oud Sluis (Sergio Herman) and Comerc 24 in Barcelona. In 2005 he received his first Michelin star, at the age of 25. 50 colour and 110 b/w images