Alexis Gauthier

Alexis Gauthier

Chef and owner of Gauthier Soho

https://gauthiersoho.co.uk/#
Alexis Gauthier is owner of the Soho French restaurant Gauthier Soho. He is widely recognised for his seasonal ‘vegecentric’ style of cooking. He published the cookbook Vegetronic in 2012.

Books by Alexis Gauthier

Alexis's favorite cookbooks

First Slice Your Cookbook

First Slice Your Cookbook

By Arabella Boxer

A beautiful and unique book by Arabella Boxer, the then restaurant critic for Cosmopolitan Magazine. The book was designed by her then husband, the magazine editor Mark Boxer. Found on every liberally-minded, forward-thinking kitchen in the 1970s.

Chez Panisse Menu Cookbook

Chez Panisse Menu Cookbook

By Alice Waters

Before Alice waters it was unheard of for restaurants to consider the seasons or provenance of ingredients in their menus. Her restaurant preceded everything. Before Alain Ducasse, before ‘farm to table’, before today’s de-rigeur ’local-n-seasonal’ menus, there was a lady in Berkeley who just saw this style as the most obvious reaction to a food world that had become industrialised.

Cuisine Naturelle

Cuisine Naturelle

By Anton Mosimann

Nothing sums up the 80s like this. Black hexagonal plates, creamy sauces, bold dramatic photography. Flash, sexy, the opposite of rustic.

White Heat

White Heat

By Marco Pierre White

The book that invented the rock n roll chef. Marco Pierre White single-handedly made the kitchen cool. Without him, Great Britain would have no chef culture today. He was the king.

River Café Cookbook

River Café Cookbook

By Rose Gray and Ruth Rogers

The River cafe is probably my favourite restaurant in London. The complete opposite of what’s trendy right now, the simple a la carte menus focusses in a beautifully un-teachy way on giving the customer what they want to eat. The book is exactly same, and my family adores the chocolate nemesis cake, too.

The Naked Chef

The Naked Chef

By Jamie Oliver

No self respecting chef would dismiss Jamie Oliver, globally the most successful person in food by a long way. This, his first book, seems so long ago now but it was arguably the first ‘mainstream’ cookbook, and has probably made more people try cooking than any other book ever written.

Semplice

Semplice

By Dino Joannides

There is no cuisine more divisive, complicated, debated or argued over than Italian. Dino Johannides does a fine job of standing back and explaining everything in great detail. A pleasure to read.