Modern French Cooking

Andreas Antona’s fantastic debut cookery book showcases the recipes and influences of a life lived with food; from his early years growing up in a food-mad family in West London, through years spent working for many of the finest chefs in some of the best restaurant kitchens in Britain, to the present day as the chef/patron of Simpsons, his Michelin-starred restaurant in the heart of England that has received accolades and plaudits from all over the world. Andreas has worked with many of the greatest names in English cooking, including Anton Mossiman at the Dorchester, and is probably the chef most eminently suited to write the definitive book on modern French cooking. Foreword by Raymond Blanc.

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