Recommended Reading for Chefs - Books

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Recommended reading from some of the worlds leading cookery writers. These books are less restaurant orientated and more suited for the home kitchen. For the more serious minded please click on books at chefs source.

Guy Savoy: Simple French Recipes for the Home Cook
Stewart, Tabori & Chang ISBN: 1-58479-362-7
Great recipes from the three star Paris based chef, renowned for training many of todayís leading chefs.

Simon Hopkinson: Roast Chicken and Other Stories
Macmillan ISBN: 0 333 73587 0
Former chef of London restaurants Hilaire and Bibendum, Hopkinsonís charming writing style and simple retro dishes make this a compelling read.

Gennaro Contaldo: Passione The Italian Cookbook
Headline Publishing ISBN: 0 7553 1118 3
Chef owner of London restaurant Passione and famous for training a certain Jamie Oliver, Contaldo mixes traditional Italian food with stories from his childhood.

Elizabeth David: Mediterranean Food/ French Country Cooking/Summer Cooking
Grub Street London ISBN: 1 902304 276
A reprint of three of Davidís books in one volume. Buy this and try her other works available in Penguin paperback: French Provincial Cooking, An Omelette and a Glass of Wine, Is there a Nutmeg in the House?, A Book of Mediterranean Food.
Spices, Salt and Aromatics in the English Kitchen is available in Hardback by Grub Street London ISBN: 1 902304 66 7

Rick Stein: Seafood Odyssey, Taste of the Sea, Seafood Loversí Guide
BBC Books Widely available.
My three favourites by Englandís leading authority on seafood cookery. Also recommended: English Seafood Cookery Penguin Paperbacks, his first book written in a style reminiscent of Elizabeth David and Jane Grigson.

 
 

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