Oct 2016 sees my new book The Chef’s Library published by Abrams in the USA and the UK
Looking forward to seeing my new book, The Chef’s Library, a celebration of cookbooks as a source of knowledge and inspiration, published by Abrams.
My interview with chef Richard Corrigan published in Seasoned By Chefs magazine
My interview with chef Richard Corrigan published in Seasoned By Chefs magazine.
Open the PDF here.
I cook up a Chinese New Year feast for The Simple Things magazine
I cook up a Chinese New Year feast for The Simple Things magazine
Open the PDF here.
My interview with chef Kevin Tickle published in Seasoned By Chefs magazine
My interview with chef Kevin Tickle published in Seasoned By Chefs magazine.
Open the PDF here.
My interview with chef Will Holland published in Seasoned By Chefs magazine
My interview with chef Will Holland published in Seasoned By Chefs magazine.
Open the PDF here.
My interview with chef Daniel Galmiche published in Seasoned By Chefs magazine
My interview with chef Daniel Galmiche published in Seasoned By Chefs magazine.
Open the PDF here.
For the FT: Why milk chocolate is the new dark
My article for the Financial Times on how bean to bar chocolate makers are exploring milk