This book is not about buying fresh, organic, sustainable, free range ingredients. It is not about creating picture-perfect dishes or even super-healthy ones. It is not about wowing guests with slick menus and asymmetric flower arrangements. It's about the bit that comes afterwards, the bit about eating it all up. . Imagine saving hundreds each year and creating a carbon saving equivalent to taking a fifth of the cars off the road. Amazingly, we could...