Doing without Delia: Tales of Triumph and Disaster in a French Kitchen Book + PRICE WATCH * Amazon pricing is not included in price watch

Doing without Delia: Tales of Triumph and Disaster in a French Kitchen Book

Tells us the secrets of the author's training at the world's famous cooking school, Le Cordon Bleu, and of French cooking itself. This book explains how to make the perfect sauce; the secret of great stocks; how to win a fight with a lobster; and how to avoid maiming yourself while cleaning your knives.Read More

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  • Foyles

    'The next Bill Bryson.’ New York TimesMichael Booth has had his fill of celebrity chefs and their 'on the table in five minutes' recipes. He wants to learn how to cook properly, so he burns his cookery books and, together with his young family, heads for a new life in Paris - reasoning that, if anyone can be trusted to make food complicated, it's the French.Embarking on the ultimate foodie's fantasy, he enrols at the world's most famous cooking school, Le Cordon Bleu, where wise and battle-scarred French chefs commence their transformation of him into a professional cook.Along the way Booth shares the insider tips and secret techniques of classical cuisine. His odyssey takes him from trauma to triumph, ending in the white-hot heat of the Michelin-starred kitchen of the greatest chef in France.

  • TheBookPeople

    Michael Booth has had his fill of celebrity chefs and their 'on the table in five minutes' recipes. He wants to learn how to cook properly, so he burns his cookery books and, together with his young family, heads for a new life in Paris - reasoning that, if anyone can be trusted to make food complicated, it's the French. Embarking on the ultimate foodie's fantasy, he enrols at the world's most famous cooking school, Le Cordon Bleu, where wise and battle-scarred French chefs commence their transformation of him into a professional cook. Along the way Booth shares the insider tips and secret techniques of classical cuisine. His odyssey takes him from trauma to triumph, ending in the white-hot heat of the Michelin-starred kitchen of the greatest chef in France.

  • 009949423X
  • 9780099494232
  • Michael Booth
  • 2 April 2009
  • Vintage
  • Paperback (Book)
  • 336
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