Your favourite recipe book?

That is a really tough question! There are a few books in that list and narrowing it down to one is hard.Hering’s Dictionary of Classical and Modern Cookery by Walter Bickel is an encyclopaedia of recipes. As a young chef, it opened my eyes to the number of possibilities with food, and is a book I recommend to most young professional chefs. Another book is White Heat by Marco Pierre White; this is a cookbook that’s partly autobiographical and talks more about the essence of cooking and the drive to be perfect.

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