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Classic Koffmann Hardcover – 13 Oct 2016

4.8 out of 5 stars 16 customer reviews

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Product details

  • Hardcover: 288 pages
  • Publisher: Jacqui Small LLP; 01 edition (13 Oct. 2016)
  • Language: English
  • ISBN-10: 1910254533
  • ISBN-13: 978-1910254530
  • Product Dimensions: 21.9 x 2.5 x 27.9 cm
  • Average Customer Review: 4.8 out of 5 stars 16 customer reviews
  • Amazon Bestsellers Rank: 57,376 in Books (See Top 100 in Books)
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Product description

Review

'It’s timeless... You’d have a wonderful year - and learn a lot - if you just decided to cook your way through this.’
(Diana Henry Daily Telegraph 2016-10-01)

Best Books of 2016 - 'The life’s work of OFM’s 2016 Lifetime Achievement Award winner, a celebration of an extraordinary 50 years in the kitchen. Here are signature dishes from perhaps the most influential chef in the country, with insights from his proteges.'
(The Observer)

‘You won’t get another man like Koffmann. He walked in and the kitchen went silent. He was completely and utterly in control of everything he did. The things he executed to get flavours out of ingredients were incredible – he made me fall in love with cooking.’  
(Tom Kitchin City AM)

About the Author

Arriving in Britain in 1970 and expecting to stay only a few months, PIERRE KOFFMANN is still here. Work at Le Gavroche led to his appointment as Head Chef at The Waterside Inn, where he helped the Roux brothers achieve two Michelin stars. In 1977 Pierre opened La Tante Claire in Chelsea, where he introduced Londoners to the Gascon cooking taught to him by his grandmother, Camille. This venture won him three Michelin stars. Pierre's next move was to The Berkeley Hotel in Knightsbridge where, after a brief absence, he returned in 2009. True to his roots, Pierre continues to serve the classic provincial French food that has become his hallmark.


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4.8 out of 5 stars
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on 11 February 2017
Format: Hardcover|Verified Purchase
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on 22 May 2017
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on 27 May 2017
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on 23 February 2017
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on 14 February 2017
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on 8 April 2017
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on 24 August 2017
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on 12 February 2017
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