There is Rick Stein, the impeccable chef you see on TV, and there is Rick Stein the real person, who you’ll meet in this book. He was brought up on a farm in Oxfordshire. His family had a holiday home in Cornwall. The Steins were well-off. Rich, even. Stein boarded at Uppingham. His father’s family was German. The farm, and country life, taught the young Rick the serious facts about eating animals — the offal, the buckets full of guts. His father committed suicide. Stein tells you all of this — and about the girls, the love of rock ’n’ roll, the creation of restaurants — in a way that will make you like him.