Head Chef, The French at The Midland Hotel, Manchester
A very accessible introduction to sous vide cookery and also some great recipes from one of the greats. Every amateur armed with a waterbath and a vac packer should read this first.
For modern techniques, very well done.
Executive Chef and co-owner, The Atlantic Restaurant
Owner and Chef, Franklin Barbecue
Professor in the Department of Music Theory, History, and Composition
Chef and owner of EL COQ restaurant – one Michelin Star in Italy
Executive Head Chef of Restaurant 56 and Sudbury House Hotel