Welcome to my library pages.
I have collected these books over many years and I see them all as a valuable resource, no matter how old, battered or falling apart.
Each book has place in the development of myself as a chef/cook and illustrates the changing fashions and trends in the world of recipes.
The books are also a window into the way life was ordered, recipes for meals and times that are fast disappearing.
The books I have most recently referred to are set out below.
Click on the book to be taken to the library page.
Recipes for the new wok.
Here, top chef Michel Roux has created a compendium of culinary techniques, whilst at the same producing a collection of 130 recipes that can be achieved at home. The book is arranged by style of cooking, from sauces and marinades, through steamed and poached dishes, pan-fried food, grills and roasts, to baking. Each technique is demonstrated by means of a master recipe with one or two variations, but each recipe is given a modern twist.