I’ve written quite a few cook books, yeah…
but I’ve been doing this a long time. What makes this one different I suppose is the
time that it takes to write. Some cook books take 12 months to go, this has been probably
3 years in the making. So this is showing you chef hints and tips, how to plate food,
it’s showing you techniques of how to work. It’s showing you things Book People have never
seen before. Even Mary Berry, even the eclairs, she’s never seen one of those before. The
way the chefs do it. Well particularly when it comes to pastry
and desserts, I’ve been a pastry chef for 25 years. I’m quite fortunate and privileged
to have worked in some of the best restaurants in the world. Even now fortunate and privileged
enough to work with some of the best chefs in the world because I feel like I have the
best job in the world in terms of a chef, because I’ve been a comme chef every Saturday,
working with some of the greatest chefs in the world without having to go to their restaurants.
So because of that you kind of learn a lot of over the years and when you’ve started
putting pen to paper, that knowledge suddenly comes out and you, you kind of, but always
in the back of your mind thinking: can my mother do this? So that’s hopefully the reason why I want
people to buy this book, because if they enjoy it as much as I’ve written it, then I’ve done
my job. Sweet – James Martin New book out now.