My current favourites

Ratio

Michael Ruhlman

A book that I have in my kitchen ready to open for quick insight.

Matthew Ryle

French Classics

Something to grab for some classics.

Professor Charles Spence

Gastro Physics

A unique book to see a different perspective within the hospitality industry.

Texture over taste | An unapologetic cookbook

Joshua Weissman

Two books that offer so much from casual to more refined, both full with detail.