This was my first professional cookbook back in 1985 . It's a great reference guide to classical French cookery ofthe Escoffier era.
This is the industry standard in Britain every young cook is given this. It is almost biblical yet mind-blowingly boring.
Head Chef, The French at The Midland Hotel, Manchester
A classic guide to classic French cookery, a great base for any young cook.
Retired chef, duathlete and performance nutrition specialist
Still as relevant now as ever.
Academic Dean, The French Pastry School
Journalist, author and food writer
Head Chef at James Street South, Belfast
Executive Chef, The Grill Room at Capella Washington, D.C.
Former chef and owner of wd-50 and Alder restaurants
Executive chef, Duck & Waffle
Head Chef of Gordon Ramsay Group’s Savoy Grill
Chef and owner, The Star Inn at Harome
Group Executive Chef, Hawksmoor