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Sacred Cordon Bleu
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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>www.michael-booth.com

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