With recipies from people like Neil Perry, Martin Boetz, Tamasin Day-Lewis, Bill Granger, Nigel Slater and even old Jamie O', it is a feast of diversity. The book is a good read too, with a bit of a story around each of the contributing chefs and then a couple of great recipies from each. I have not made a single one from this book that is not really great. There is a Green Curry of Prawns by Boetz that is just so authentic Thai that you cannot believe it, and it is perfectly simple in any kitchen. Jill Dupleix contributes a Salmon in a light, fragrant broth - to die for... the list goes on.
If you can find a copy, get it for the sheer beauty of the design of the book and the stories and then make the food.