12 of 13 people found the following review helpful
5.0 out of 5 stars
Essential for lovers of good food.., 14 May 2011
Chez Bruce is my favourite restaurant in London and so it was with some considerable excitement that I purchased this book.
Open the book at random and you will be treated to a delicious recipe and a beautiful photograph.
The photographs remind me of the dishes as they are presented in the restaurant, they're not dressed up in any way.
The recipes themselves are very clear and easy to follow.
They reflect Bruce's food philosophy which is to use the best possible ingredients and to make sure the dish enhances the food.
"Roast cod with olive oil mash", "Pot au feu, horseradish dumplings", "Grilled calf's liver with anchovy and rosemary butter"
"Ricotta, lemon and pine nut tart", to name but a few will hopefully give you an idea of the style of cooking.
There is also a fascinating and very funny introduction from Bruce which tells his story from his studies at catering college to becoming
a Michelin-starred chef.
Bruce's self deprecating voice is evident throughout the book.
You have the feeling that this has been a real labour of love,
and that he has taken as much care over his first Cookbook as he does of every single dish that comes out of his kitchen.