Library progress

Anyone who knows me or has seen where I live are automatically drawn to the fact that I own ALOT of books related to cookery (Maybe the largest collection in North Wales?). I love the subtle variations from one chef to another, and with my older books, seeing the developments of taste and presentation throughout time.

As an update 2 new books arrived today, and once I have digested them (See what I did there?) I will review them and adapt any recipes in them for the blog.

The complete Bocuse: Paul Bocuse - Hailed as the chef of the century by the American institute for food (I don't agree personally) given the Legion of Honor by the French and holder of 3 Michelin stars since 1965! A mighty volume of classical french cuisine, with over 500 recipes from regional fare to his legendary creations in Lyon.

Le Gavroche cookbook: Michel Roux Jr. - It's been over 30 years since the Roux brothers set up Le Gavroche in Sloane Street, London. Now Albert's son has taken over as chef patron of the first restaurant in the UK to hold 3 Michelin stars (It doesn't anymore though!) and is looking to be an excellent book, showcasing the shift towards refining and lightening traditional french fare. Including recipes for house classics such as Souffle Suissesse.

l'Auberge du Pont de Collonges - Paul Bocuse's restaurant, a gastronomic Mecca