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.
Black clams, or conchas negras, are a delicacy in Peru, but the tasty bivalves found in the muddy mangrove swamps are so popular they are becoming an endangered species. Here we go in search of a sustainable option.
The chef from Osteria Francescana in Modena has written a letter to Italian Prime Minister Giuseppe Conte, highlighting the important role of restaurants in Italy, and why now, more than ever, they need help.