I was a master chef in the UK armed forces until 7 years ago when I retired but have felt the urge to get back into my true passion of cooking and as of 3 months agi it is going well and my timing is still there as is my pallet.
The thing I am frustrated at is that although I was classically French trained, the modern style of cooking is a long way from where it was in the mid 90's when I was last on the "shop floor" full time.
Can anybody recommend any good books to bring me up to date?
