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

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9780099494232: Doing Without Delia: Tales of Triumph and Disaster in a French Kitchen

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.

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About the Author:

Michael Booth is a journalist and food writer who contributes regularly to numerous British and foreign magazines, including Conde Nast Traveller and Monocle, and has written for all of the UK's broadsheet newspapers. He is the author of three works of non-fiction, Just as Well I'm Leaving, Eat Pray Eat and Sushi and Beyond, which won the Guild of Food Writers Kate Whiteman Award for the best book on food and travel in 2010.

Review:

"The most enjoyable book about food I've read since Anthony Bourdain's Kitchen Confidential" Mail on Sunday "An entertaining romp through Parisian kitchen life" Daily Telegraph "Fast-paced, laugh-a-page...[with] more tips than a library of Gordon Ramsay books" Metro "Booth's prose is as easily digestible as you hope his food is: he's as sharp as a Michelin chef's collection of knives ... A flavoursome offering" Time Out "Gloriously funny...engaging, insightful, informative and even touching... style that's irresistible" Independent on Sunday

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Book Description Vintage Publishing, United Kingdom, 2009. Paperback. Book Condition: New. 198 x 129 mm. Language: English . Brand New Book. 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. Bookseller Inventory # AAZ9780099494232

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Book Description Vintage Publishing, United Kingdom, 2009. Paperback. Book Condition: New. 198 x 129 mm. Language: English . Brand New Book. 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. Bookseller Inventory # AAZ9780099494232

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Book Description Vintage. Book Condition: New. 2009. Paperback. Embarking on the foodie's fantasy, the author enrolls at the world's famous cooking school, Le Cordon Bleu, where wise and battle-scarred French chefs commence their transformation of him into a professional. 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. Num Pages: 336 pages. BIC Classification: WBN. Category: (G) General (US: Trade). Dimension: 202 x 130 x 21. Weight in Grams: 240. . . . . . Books ship from the US and Ireland. Bookseller Inventory # V9780099494232

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Book Description Vintage, 2009. Book Condition: New. 2009. Paperback. Embarking on the foodie's fantasy, the author enrolls at the world's famous cooking school, Le Cordon Bleu, where wise and battle-scarred French chefs commence their transformation of him into a professional. 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. Num Pages: 336 pages. BIC Classification: WBN. Category: (G) General (US: Trade). Dimension: 202 x 130 x 21. Weight in Grams: 240. . . . . . . Bookseller Inventory # V9780099494232

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Book Description Vintage Publishing. Paperback. Book Condition: new. BRAND NEW, Doing without Delia: Tales of Triumph and Disaster in a French Kitchen, Michael Booth, 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. Bookseller Inventory # B9780099494232

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