Tony Singh

A great resource from one of the unsung heroes of the classic menu.

A must for any ones journey into the kitchen.

A joy to read and to make.

It's what I had for bedtime reading as a student.

These chefs where the giants we wanted to emulate as young chefs.

This was one of the first books on a restaurant. It was a glimpse into the food scene in London for me stuck up in Scotland.

This was my generation's defining book: the pictures, the food, the attitude of a homegrown council estate boy who never trained in France - and he rocked.

Solid book, great recipes. A must, if you bake.

This is the book if you want to understand sourdough and get to the heart and soul of it, as it does live!

This is a chef of great strength, determination and taste. He knew what he wanted and how to get it, no compromises.