The Chef's Apprentice is based on the successful, networked television series which traces 20 centuries of culinary skills in the company of some of our greatest chefs.
Roy Ackerman, himself a chef and restaurateur, plays apprentice to Robert Carrier in Roman Britain; Richard Shepherd of Langan's Brasserie in Medieval England; Prue Leith in Renaissance Florence; Raymond Blanc of Le Manoir aux Quat'Saisons in the court of Louis XIV of France; Anton Mosimann of The Dorchester in the Prince Regent's Brighton Pavilion; and Michel Bourdin of The Connaught at Maxim's during the Belle Epoque.
The book traces the development of western cuisine from its earliest recognisable roots in Roman times through the rumbustiious Middle Ages into the elegance of the Renaissance, from which point trends and techniques still in use today truly start to emerge.
