Writer and broadcaster
I taught myself to cook with this now forgotten book. Carrier covers everything from how to crack an egg to explaining the different cuts of meat. The chapters are in order of difficulty, starting with simple starters and ending with baking with yeast. The majority of his recipes remain classics.
Food writer and food stylist
I have my own beloved, tattered, second hand copy of this wonderful book, to match the one I learnt from when i was a child. Carrier taught me to make brioche aged 6 and i've been learning from him ever since, his are classic French recipes with all the techniques anyone could ever want to learn.