Ken Hom, who resides in France and in Thailand but travels tirelessly all over the world, continues to appear regularly as celebrity chef, write new books and keep an involvement with restaurants worldwide. An ambassador of the GREAT Campaign, the government’s international marketing campaign showcasing the best Britain has to offer, he has also lately been supporting the campaign at Milan Expo this year. Since its inception in 2012, and thanks to his supporters, the campaign has delivered a £1.2b return on investment up to March this year, and the UK is now expected to welcome 42m international visitors by 2020. His recently opened 92-seat MEE restaurant located within the Copacabana Palace in Rio de Janeiro in Brazil, the city’s first luxury pan-Asian restaurant, has already been awarded one Michelin star less than 12 months since opening. His latest book – Truffles – released in November 2014, is the updated version of his book ‘Truffes’ first written in French in 2000 with Pierre-Jean Pebeyre of France’s legendary Pebeyre truffle family. Never before seen in the UK, it is now published in English, unveiling and dwelling in the mystery of the world’s most sought after scented ingredient, the black truffle, with enticing East-West recipes. The book has just won the Gourmand Award 2014 for ‘Best Mushroom Book’ category – USA. It now goes forward to the Gourmand’s global awards which will be presented in June 2015.Read More
This is probably the best cookbook ever that really explains the essence and soul of Chinese food and cooking. It is written on a level that I aspire to when I write cookery books.
A real gem of a cookery book as it hooked me on French food and cooking.
A chef’s manual to French cooking techniques. My first book in 1981 was modelled on Jacques book.
Marcella through her classic book taught me what a great cuisine Italian can be.
Madhur’s first book opened the door to one of the world’s greatest cuisine. Her passion can be felt on every page.
Elizabeth David’s book was so inspirational that I wanted to cook every recipe and it inspired me to visit and later live and cook in France
This is a real foodie book from a master chef who knows how to convey his love of food through not only recipes but his passion of eating as well.
This is another real foodie book which I first read in galley form. I immediately wanted to rush into the kitchen to cook every recipe.
The philosophy of an iconic restaurant that has inspired food lovers, chefs and food writers all over the globe.
This book very much inspired my teaching when I lived and cooked in Berkeley. Long before there were food guides, this was my food guide to France.
I love jazz, opera, pop as well as classical music.