Simon Scrutton spent years as an Inspector of Restaurants and Hotels for Egon Ronay’s Guides, before which he spent over 20 years as chef/proprietor of Byron’s Restaurant in Sussex. Being included in The Good Food Guides list of ‘Restaurants of the Decade’ and winning ‘Restaurant of the Year for Great Britain’ in one of Egon Ronay’s prestigious guides. He manned the kitchen as a solo chef, so had to develop dishes that were both delicious and could be produced by one pair of hands in a short period of time. This book includes many of his secrets, equally suitable for the harassed home cook or the restaurant chef. Many dishes can be largely prepared ahead of time, leaving you the minimum of work before serving.
‘The Story of a Chef & Restaurant Inspector’ is a book that a cook can pick up anywhere and find an interesting read and includes plenty recipes, including those for Vegetarians.
‘Quite Brilliant! Recipes are easy to follow and can virtually all be prepared ahead. I feel it excellent to take with me on holiday if I’m going to have to cook either self-catering or for friends in my house in France. I’ve done nearly every recipe and never had a failure. Ingredients are never difficult to find and instructions are clear and precise, as are quantities. I just wish he would write a follow-up!
‘Keen Cook’ – see Simon Scrutton book reviews on Amazon
