A cookbook and an autobiography of Chef Jean Charles Berruet, including a monograph on Nantucket Island off the southern coast of Massachusetts, where Chef Berruet spent 35 years as Chef-Proprietaire of the internationally acclaimed Chanticleer Inn, located in the coastal island village of Siasconset. Included recipes are derived from the Chanticleer menu, edited and reconstructed for domestic preparation. Fully illustrated with photographs of the food, the restaurant and the surrounding village and island by noted photographer Carey Hazlegrove.