Jacqui Pickles

Chef

Both volumes, Savoury and Sweet. These are beautiful books with endless detail for the incredibly diligent amateur or fellow chef. A generous sharing of his secrets of dish planning and techniques for those of us no longer working at that level. A choice celebrating precision.

Charlie Lee-Potter

Writer, broadcaster and academic

I love this book for exactly the same reason - its instructions are just on the cusp of being impossible to understand, let alone execute. Brilliant.

Stas Anastasiades

Operations Director Milsom Hotels & Restaurants

Reuben Riffel

Chef-Patron

Jeff Galvin

Chef

John Campbell

Chef

Garrett Byrne

Chef

Shaun Smith-Roberts

Chef