David Wootton's scalpel-sharp translation of Candide features a brilliant Introduction, a map of Candide's travels, and a selection of those writings of Voltaire, Leibniz, Pope & Rousseau crucial for fully appreciating this eighteenth-century satiric masterpiece that even today retains its celebrated bite.

    Here, he reveals how he transforms ingredients into the sublime dishes for which he is so justly famous. Much more than a collection of his superb recipes, this inspirational book passes on many of the secrets of his cooking techniques, knowledge and skills. Recipes are presented in a straightforward and comprehensive way with detailed descriptions of Gordon's special techniques, his innovative short-cuts, and other culinary hot tips with close-up photography. With recipes for fish and shellfish, poultry and game, meat, vegetables, salads, fruits, breads and pastries, as well as flavourings, stocks and dressings, this unique cookbook is destined to become a classic kitchen reference book.