This is the latest from Keeling and Andrew, editors of London's Noble Rot magazine and proprietors of the eponymous restaurant group. It's a fascinating peek into how you can use the same wine selection principles they employed in building their restaurants' cellars, as well as plenty of stories about legendary growers they've met along the way. If you're tired of stuffy, nothing-but-the-facts wine reference tomes, you'll love the funny, irreverent tone of this book!