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Formulas for Flavour
by
- Original publisher
- Conran Octopus
- Date of publication
- 2001
Recommended by
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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.
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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.