The book was a look at how creativity is everywhere and that almost any item found around the home can easily be turned into a piece of art.
Phil has recently presented at a TED conference all about using limitations to build creativity and how creativity can actually be achieved through imperfection.
It's an interesting concept and one that can surely cross over to the kitchen where chefs spend their days looking for that creative spark and are often limited by the produce and setting in which they create their dishes.
Rather than just being faux-meat, Mamu is different. It's a mushroom-based meat alternative that's getting its launch in restaurants so that chefs can test its versatility. Flora Tsapovsky investigates.
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