A Fellow of the Royal Academy of Culinary Arts, Frances has been cooking since the age of eight. She worked for many years for the British Council until Jane Grigson suggested she might consider writing about food as well as cooking. Giving up a well-paid (and very well-pensioned) career she became a free-lance cookery writer for many publications in Britain and abroad, including an award-winning weekly column as The Times Cook for many years. Frances is the author of seventeen books, among them The Book of Food (published in the UK as The Sainsbury's Book of Food), which won a James Beard Foundation Award in America, Frances Bissell’s West Country Kitchen, which accompanied her television series, and her most recent books on floral cooking, The Scented Kitchen and The Floral Baker; the trilogy was completed in 2017 with the appearance of The Floral Pantry. Alongside her writing, and informing its authenticity, Frances has worked in hotels, restaurants and British Embassies around the world, as guest chef, including Colombia, Cairo, the Falkland Islands, Spain, Sri Lanka, Kuwait, the Philippines, Hong Kong, Paris and New York.
All her food writing is, she says, autobiographical, and this is equally true of the books she has chosen here, which represent different aspects of her cooking, and indeed, of her life. Whilst her top ten cookbooks would, she acknowledges, be an excellent way of paying tribute to her contemporaries, she trusts they will understand why she has chosen works which have stood the test of time.
Frances does not blog, vlog, tweet, snap or pin. LinkedIn and Facebook will not find her, but she can be contacted via OR Books, firstname.lastname@example.org or this website.