In addition to writing some of the late twentieth century's best spy novels, and penning acclaimed WWII historical fiction and nonfiction, Deighton is something of a food connoisseur, particularly French Cuisine.
The book contains a Preface by renowned food critic Egon Ronay, and an Introduction by Chef Jacques Pepin.
Fine in fine dw, warmly INSCRIBED by Deighton atop the title page.