A Cook's Library

On episode 15 Will speaks with Alexander Lobrano. American born but a French resident for 35 years... We find out his life is surrounded by food.Alec was the European Correspondent for Gourmet magazine from 1999 until it closed in 2009, and has written about food and travel for other publications like the New York Times, the Wall Street Journal, the Guardian, Bon Appetit, and Food & Wine... to name a few.We talk about his new memoir, My Place at the Table: A Recipe for a Delicious Life in Paris and his favourite cookbook by Elizabeth David, French Provincial Cooking. Enjoy!Follow Alec on Instagram: @aleclobranoRead more on his website: https://www.alexanderlobrano.com/about/Follow Will on Instagram: @willstewieFollow on Instagram: @acookslibraryTu connais Babar by Mocke is licensed under a Attribution-NonCommercial-ShareAlike License.

Max Rocha is the chef and owner of the newly opened, and much acclaimed Cafe Cecilia, on the canal in East London. He has quite the illustrious CV, spending time at Spring, The River Cafe and St. John Bread and Wine. Max's cafe is a result of what he learned at all these restaurants, and from cooking and cooking and cooking. Notably, he's taken some inspiration from his favourite cookbook, and our topic of conversation, Prune by Gabrielle Hamilton. From the cookbook, to her memoir Blood, Bones and Butter, her stint on the PBS show Mind of a Chef, and the vintage Valentine's Day and New Year's Eve menus on Prunes website... there's lots to talk about. Follow Max Rocha on Instagram: maxrocha__ Follow Cafe Cecilia on Instagram: @cafececilialondonFollow Will on Instagram: @willstewie Follow on Instagram: @acookslibrary Tu connais Babar by Mocke is licensed under a Attribution-NonCommercial-ShareAlike License.

The long awaited episode 13 is here. On it I speak with Letitia Clark, Sardinia based chef and writer. Her two books: Bitter Honey: Recipes and Stories from the Island of Sardinia, and the newly published La Vita È Dolce: Italian–Inspired Desserts are fantastic. Both showcasing what's truly special about Southern Italy, as the cuisine and culture is loved but sometimes misunderstood. We also speak about Letitia's favourite book, Honey from a Weed by the much admired Patience Grey... This book will change the way you think, speak and interact with the food and soil around you. Follow Letitia Clark on Instagram: @letitia_ann_clarkFollow Will Stewart on Instagram: @willstewieFollow on Instagram: @acookslibraryTu connais Babar by Mocke is licensed under a Attribution-NonCommercial-ShareAlike License.

Rosie Healey is the chef and owner of Gloriosa in Glasgow. Rosie speaks about her memories growing up in Scotland, her experience working in the busy Ottolenghi restaurant kitchen in Notting Hill, and the book that truly inspired her, River Cafe Cook Book Easy by Rose Gray and Ruth Rogers. At Gloriosa, Rosie cooks delicious, simple and seasonal food. Focused on good ingredients from independent producers. You MUST eat there if you can!Follow Rosie Healey on Instagram: thisisrosiehealey Follow Gloriosa on Instagram: gloriosa.glasgow Follow Will Stewart on Instagram: @willstewieFollow on Instagram: @acookslibraryTu connais Babar by Mocke is licensed under a Attribution-NonCommercial-ShareAlike License.

Budgie Montoya was born in the Philippines but grew up in Sydney. And it wasn't until moving to London he set his sights on being a chef. His first kitchen job was at Dean Street Townhouse in Soho. After a few years of cooking Filipino food for supper clubs and pop-ups, he opened Sarap Baon in Brixton Village Market. 'Baon' loosely means takeaway and is inspired by the street food and food-court culture of South East Asia. Budgie's cooking is heavily influenced by his memories of the Philippines, his mothers cooking and the cookbooks we spoke about. Memories of Philippine Kitchens by Amy Besa and Romy DorotanI Am a Filipino: And This Is How We Cook by Miguel Trinidad and Nicole PonsecaAsian-American: Proudly Inauthentic Recipes from the Philippines to Brooklyn by Dale Talde and J. J. GoodeFollow Budgie Montoya on Instagram: @budgie_montoya Follow on Instagram: @sarap_baonFollow Will Stewart on Instagram: @willstewieFollow on Instagram: @acookslibrary Tu connais Babar by Mocke is licensed under a Attribution-NonCommercial-ShareAlike License.

James Ferguson grew up eating and cooking in his Parents' restaurant. After an injury sustained whilst at music college, James quit playing the piano and pursued a career being a chef. He worked in some of London's best restaurants like: The Connaught with Angela Hartnett, and Rochelle Canteen with Margot Henderson... He then moved to Scotland to open his own pub in Fife, the Kinneuchar Inn.The cookbook present throughout his career, The Essentials of Classical Italian Cooking by the revered Marcella Hazan. We also speak about The Sunday Night Book by Rosie Sykes and Towpath by Laura Jackson. Follow James Ferguson on Instagram: james_ferguson_78Follow the pub on Instagram: @kinneucharinnFollow Will Stewart on Instagram: @willstewie Follow the show on Instagram: @acookslibraryTu connais Babar by Mocke is licensed under a Attribution-NonCommercial-ShareAlike License.