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Michael Booth has had his fill of celebrity chefs and their 'on the table in five minutes' recipes. He wants to learn how to cook properly, so he burns his cookery books and, together with his young family, heads for a new life in Paris - reasoning that, if anyone can be trusted to make food complicated, it's the French. Embarking on the ultimate foodie's fantasy, he enrols at the world's most famous cooking school, Le Cordon Bleu, where wise and battle-scarred French chefs commence their transformation of him into a professional cook. Along the way Booth shares the insider tips and secret techniques of classical cuisine. His odyssey takes him from trauma to triumph, ending in the white-hot heat of the Michelin-starred kitchen of the greatest chef in France.
Michael Booth has had his fill of celebrity chefs and their 'on the table in five minutes' recipes. He wants to learn how to cook properly, so he burns his cook
NAMED THE #1 BEST BOOK OF THE YEAR BY THE CHRISTIAN SCIENCE MONITOR, A WITTY, INFORMATIVE, AND POPULAR TRAVELOGUE ABOUT THE SCANDINAVIAN COUNTRIES AND HOW THEY
World-weary, distracted and more often than not the worse for wine, Michael Booth really needed to make some major changes to his life. Instead, he embarks on a
From the author of The Almost Nearly Perfect People, a lively tour through Japan, Korea, and China, exploring the intertwined cultures and often fraught history
From the coauthor of My Life in France, a revealing collection of photographs taken by Paul Child that document his and Julia Child’s years in France Through
