Reviews
"This cookbook offers plenty of visual inspiration for Francophiles who like rustic, honest foods. Already popular abroad, it's a nice introduction to French home cooking. " - Library Journal, 'Rachel is an inventive chef ... who runs [supperclubs] to show off her immense culinary skill' Huffington Post, 'The 'little kitchen' concept might be a considerable hindrance to most chefs, but Khoo has made the most of it.' - New York Times 'Rachel is an inventive chef ... who runs [supperclubs] to show off her immense culinary skill' - Huffington Post, 'The 'little kitchen' concept might be a considerable hindrance to most chefs, but Khoo has made the most of it.' - New York Times 'Rachel is an inventive chef ... who runs [supperclubs] to show off her immense culinary skill? - Huffington Post, "This cookbook offers plenty of visual inspiration for Francophiles who like rustic, honest foods. Already popular abroad, it's a nice introduction to French home cooking." - Library Journal, This book was number one in Food & Drink Bestsellers on Amazon UK from March 26, 2012 until TK As of 4/3, the book was number one on the UK bestseller chart (Bookscan). Her television show, The Little Paris Kitchen, is on BBC2. MORE TK on TV stats. - 'She is certainly the best-looking TV chef since Nigella, and her penchant for perusing French markets A la bicyclette will win her an army of fans.' - Jenny Johnston, Daily Mail, March 26, 2012 (Read more: http://www.dailymail.co.uk/femail/article-2122156/Khoo-la-la-When-Rachel-Khoo-pitched-Paris-years-ago-didn-t-speak-word-French-s-got-TV-teaching-cook.html#ixzz1rBKv9BUT) http://www.dailymail.co.uk/femail/article-2122156/Khoo-la-la-When-Rachel-Khoo-pitched-Paris-years-ago-didn-t-speak-word-French-s-got-TV-teaching-cook.html'fb_ref=LikeButtonBottom&fb_source=home_oneline T magazine feature: http://tmagazine.blogs.nytimes.com/tag/rachel-khoo/ design sponge feature: http://www.designsponge.com/2010/08/in-the-kitchen-with-rachel-khoos-crumpets-fruit-curd.html, 'The 'little kitchen' concept might be a considerable hindrance to most chefs, but Khoo has made the most of it.' New York Times
