Shane Osborn

Chef

This was my first professional cookbook back in 1985. It's a great reference guide to classical French cookery of the Escoffier era.

Michael O'Hare

Chef

This is the industry standard in Britain every young cook is given this. It is almost biblical yet mind-blowingly boring.

Adam Reid

Head Chef, The French at The Midland Hotel, Manchester

A classic guide to classic French cookery, a great base for any young cook.

Alan Murchison

Retired chef, duathlete and performance nutrition specialist

Still as relevant now as ever.

Daniel Doherty

Executive chef, Duck & Waffle

Richard H Turner

Group Executive Chef, Hawksmoor

Kim Woodward

Head Chef of Gordon Ramsay Group’s Savoy Grill

James Steen

Journalist, author and food writer

Wylie Dufresne

Former chef and owner of wd-50 and Alder restaurants

David Gillmore

Head Chef at James Street South, Belfast

André Chiang

Chef

Jacquy Pfeiffer

Academic Dean, The French Pastry School

Andrew Pern

Chef and owner, The Star Inn at Harome

Frank Ruta

Executive Chef, The Grill Room at Capella Washington, D.C.

Garrett Byrne

Chef