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Sacred Cordon Bleu

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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. e 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. n 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 Herve This, the founding father of molecular gastronomy. Booth shares with us the secrets
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An amateur English cook moves to Paris and enrols at France's - and the world's - most famous cookery school.

About the Author

Michael Booth is a travel writer and journalist who writes regularly for a variety of newspapers and magazines including the Independent on Sunday, Conde 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. u>

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