Formulas for Flavour
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Formulas for Flavour

Formulas for Flavour

by John Campbell
Original publisher
Conran Octopus
Date of publication
2001
ISBN
1840915595
  • 2000s
  • Reference
  • Restaurant
  • Modernist
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Recommended by
Christopher Archambault

Christopher Archambault

Chef

If your forward is scribed by Heston Blumenthal, you must be doing something right. This is a beautifully shot, technical yet approachable journey through the creative mind of John Campbell, former head chef of The Vineyard at Stockcross. Incredibly informative and precise, this is a book for an experienced cook wishing to dabble in Michelin territory. The rabbit saddle recipe is one of my all time favourites.

Tom Cockerill

Tom Cockerill

Chef

John Campbell took me under his wing for a month-long Stage at the two Michelin starred ‘The Vineyard’ early in my career. In the midst of the molecular gastronomy revolution, I always respected his balance of adopting new techniques whilst adhering to classical principles.

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