Chris J L Young

Baker

A masterclass in how to turn a recipe book into entertaining bedtime reading. “Poulet Roti: That's roast chicken, numbnuts! And if you can't properly roast a damn chicken then you are one helpless, hopeless, sorry-ass bivalve in an apron. Take that apron off, wrap it around your neck, and hang yourself. You do not deserve to wear the proud garment of generations of hardworking, dedicated cooks. Turn in those clogs, too.”

Tom Cockerill

Chef

I made a pilgrimage to Les Halles (long after Bourdain had left) to eat steak frites. It was OK. The book is better: meat-heavy and full of the wit, honesty and authenticity that made Bourdain universally loved by chefs.

Suzy Chase

Host/producer of cookbook podcast Cookery by the Book

Anthony Bourdain’s simple frank instructions give me the confidence to tackle a long winded complicated classic French recipe.

Alistair Cameron

Coordinator for England of the Slow Food Chef Alliance and Ark of Taste

Bistro classics, fun to read.

Martin Williams

Restaurateur

Tom Kitchin

Chef