Food for Thought, by Alan Murchison

Author's Bio: 
Alan has worked in a number of world-class restaurants, including Inverlochy Castle, Claridges, Nobu, L’ortolan and Le Manoir aux Quat Saisons.  His restaurants La B├ęcasse in Ludlow and L'ortolan in Shinfield both have Michelin stars, and made Alan the only chef with more than one Michelin starred restaurant outside London.  He's also appeared on a number of television shows, including The Great British Menu, Hairy Bikers and Market Kitchen.  

The book is divided into the following sections:

The Start  |  The Journey  |  Starters  |  Mains  | Cheeses  |  Desserts, and Basics

Couture Chocolate by William Curley

Author's Bio:

William has worked in many illustrious kitchens, including Gleneagles, La Tante Claire (and Pierre writes the forward for the book), in Le Manoir aux Quat' Saison, L'Esperance, and The Savoy.  At The Savoy he met his wife Suzue, and together they have gone on to win numerous awards, including the Pastry Chef of the Year, British Dessert of the Year and four Best British Chocolatier accolades.

They have two established chocolate shops, one with a chocolate making school downstairs.

The book is broken down into:

An Approach to Chocolate   |  Chocolate Essentials | Truffles  |  Couture Chocolates  | Bars & Bites |  Bouchees  |  Cakes and Biscuits  |  Patisserie  |  Ice Cream, Sauces & Drinks

Good Things to Eat, by Lucas Hollweg

Author's Bio:

Lucas was a food editor and features journalist, and now writes a food column in the Sunday Times Style Magazine.  His articles feature easy to make dishes, which combine the freshest of ingredients in a laid back style.

The book is divided into the following sections:

Berries and Cherries  |  Birds  |  Cakes  |  Chops  | Fennel  |  Figs  |  Fish  |  Gratins  |  Ice cream and sorbet  |  Mussels, squid and other creatures  | Peaches and plums  |  Pies and tarts  |  Pudding  | Risotto  |  Roasts  |  Spaghetti  |  Stew  |  Summer salads  |  Summer Soup  |  Things on toast  |  Winter salads  |  Winter soup  |  A word about booze  | Bits and pieces

Bryn's Kitchen: 5 Brilliant Ways to Cook 20 Great Ingredients, by Bryn Williams

Authors's Bio: 
Bryn comes from Denbigh in North Wales, where he grew up shooting and fishing, and working in a local bakery. His cooking career is impressive:   In 1997 he began work under Marco Pierre White at The Criterion, went on to work under Michel Roux at Le Gavroche for three years, was senior-sous at The Orrery for four years and then moved to open Galvin at Windows with Chris Galvin, before opening Odette's for Vince Power in 2006. Bryn is now the Chef Patron of Odette's in Primrose Hill, taking over the property in the autumn of 2008.

The book is divided into the following sections:

Beetroot  |  Mushrooms  |  Potatoes  |  Crab  |  Scallops  |  Salmon  |  Sole  | Mackerel |  Chicken  |  Lamb  |  Pork  |  Game  |  Apples  |  Berries  |  Chocolate  | Cream  |  Baking  |  Bread  |  Preserves