Francis Percival

Francis Percival

Food Editor, The World of Fine Wine and co-founder and convenor of the London Gastronomy Seminars

https://www.wineexpo.ca
Francis is food editor and columnist for The World of Fine Wine. His work has been shortlisted at the Louis Roederer International Wine Writers’ Awards for the last five years, winning Best International Wine Columnist in 2013 and Pio Cesare Food & Wine Writer of the Year in 2015. Apart from The World of Fine Wine, his work has appeared in Decanter and the Financial Times in the UK and Culture, Saveur, and Gourmet in the US. Besides writing, Francis is a co-founder and convenor of the London Gastronomy Seminars. Francis also teaches wine and cheese classes for Neal’s Yard Dairy.

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Francis's favorite cookbooks

Roast Chicken & Other Stories

Roast Chicken & Other Stories

Simon Hopkinson and Lindsey Bareham

More than anyone else, Simon Hopkinson captured and synthesised the spirit of the Elizabeth David generation, but repackaged it into expertly-crafted and thoroughly reliable recipes. I bought a copy of this with some prize money that I won at University when I was twenty years old and it changed my life.

Tartine Bread

Tartine Bread

Chad Robertson

The single greatest manual on sourdough baking in any language. It still amazes me that they managed to publish a full book where there are really only two basic recipes--although many embellishments and some other dishes at the end of the book--for an excellent high-hydration sourdough and great baguette.

Tartine Book No. 3

Tartine Book No. 3

Chad Robertson

The Tartine approach applied to whole grains. Everything that I learned about sprouting grains and porridge breads came from this book.

Available on ckbk now
Cuisine Gourmande

Cuisine Gourmande

Michel Guérard

This - together with the Caroline Conran translation into English - exactly captures thrilling modernity of the 1970s generation of nouvelle cuisine. It still feels fresh, even when so many of the ideas have entered the vernacular.

Available on ckbk now