Sacré Cordon Bleu [Paperback]

'The writing is lively'
--This text refers to an alternate Paperback edition.

`Well written, entertaining and funny' --This text refers to an alternate Paperback edition.

`He's funny and perceptive, but best of all, Booth writes like a dream'
--This text refers to an alternate Paperback edition.

Mail on Sunday `...the most enjoyable book about food I've read since Anthony Bourdain's Kitchen Confidential' The Daily Telegraph `Michael Booth's entertaining romp through Parisian kitchen life' Time Out '...as sharp as a Michelin chef's collection of knives... A flavoursome offering.' Bookseller `hysterically funny account of an English cook's experiences at the Cordon Bleu in Paris...Bill Bryson for gastronerds...I loved it' Metro `fast-paced, laugh-a-page...[with] more tips than a library of Gordon Ramsay books' The London Paper 'Hilarious account of a Brit chef's time at Le Cordon Bleu in Paris.' The Good Book Guide 'Mouth-watering and hilarious'

An amateur English cook moves to Paris and enrols at France's - and the world's - most famous cookery school.

Michael Booth has had his fill of celebrity chefs and their recipes. He wants to know how to cook, not just to follow recipes. 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.

He embarks on the ultimate foodie fantasy, enrolling at the world's most famous cooking school, Le Cordon Bleu, whose wise and cranky French chefs begin to transform him into a professional, tutoring him in the fascinating, bizarre and occasionally arcane ways of classical French cooking. Meanwhile, he and his family try to adjust to the challenges of life in Paris: dealing with the park Nazis, sweet-talking the Metro police and trying not to look when the neighbours start having sex out of their window.

In this riveting and hilarious book Booth introduces us to his fellow food-obsessed students from around the world; meets Gerard Depardieu (who reveals why you should never eat vegetables from his grandmother's garden); and hears the extraordinary predictions of the future of food from Hervé This, the founding father of molecular gastronomy.

Booth shares with us the secrets of his training at Le Cordon Bleu and of French cooking itself, explaining how to make the perfect sauce; the secret of great stocks; how to win a fight with a lobster; and how to avoid maiming yourself while cleaning your knives. He explores how France rose to culinary pre-eminence and asks if Paris still deserves its reputation as the culinary capital of the world.

Following both traumas and unexpected triumphs at school, Booth embarks on the ultimate chef's challenge, he goes to work at the Michelin-starred Paris restaurant of the most famous chef in France, Joël Robuchon.

Michael Booth has had his fill of celebrity chefs and their recipes. He wants to know how to cook, not just to follow recipes. 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.

He embarks on the ultimate foodie fantasy, enrolling at the world's most famous cooking school, Le Cordon Bleu, whose wise and cranky French chefs begin to transform him into a professional, tutoring him in the fascinating, bizarre and occasionally arcane ways of classical French cooking. Meanwhile, he and his family try to adjust to the challenges of life in Paris: dealing with the park Nazis, sweet-talking the Metro police and trying not to look when the neighbours start having sex out of their window.

In this riveting and hilarious book Booth introduces us to his fellow food-obsessed students from around the world; meets Gerard Depardieu (who reveals why you should never eat vegetables from his grandmother's garden); and hears the extraordinary predictions of the future of food from Hervé This, the founding father of molecular gastronomy.

Booth shares with us the secrets of his training at Le Cordon Bleu and of French cooking itself, explaining how to make the perfect sauce; the secret of great stocks; how to win a fight with a lobster; and how to avoid maiming yourself while cleaning your knives. He explores how France rose to culinary pre-eminence and asks if Paris still deserves its reputation as the culinary capital of the world.

Following both traumas and unexpected triumphs at school, Booth embarks on the ultimate chef's challenge, he goes to work at the Michelin-starred Paris restaurant of the most famous chef in France, Joël Robuchon.

Praise for Just As Well I'm Leaving:

'Funnier than Bryson' Independent on Sunday

'An astute, erudite book' Guardian

'Highly recommended' Time Literary Supplement

[Advance quotes for Sacre TO COME]

Michael Booth is a travel writer and journalist who writes regularly for a variety of newspapers and magazines including the Independent on Sunday, Condé Nast Traveller and Monocle. His first book, Just As Well I'm Leaving: to the Orient with Hans Christian Andersen was published in 2005 and he is currently working on a book about his family's food adventures in Japan. He lives and cooks in Paris with his wife, Lissen, and two children, Asger and Emil.

www.michael-booth.com