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This review is from: Tante Claire: Recipes from a Master Chef (Hardcover)
I was trained in this style of cuisine at college, along with that of Marco Pierre-White etc. It is an essential book for a keen cook or gourmand, and certainly for young chefs. His food was pivitol in the gastronomic development of the UK, it also has a wonderful narrative (like his Memoires of Gascony).