Across more than 6 decades of training the world's best cooks, we have established an extensive library of cookery books to inspire our students and we are constantly adding new books into the facility.
Students can sit quietly in the library or sign the books out to use at home and with books ranging from classics such as Elizabeth David's French Provincial Cookery and Larousse Gastronomique, to books specialising in modern cookery methods such as Thomas Keller's Under Pressure and the Fat Duck Cook Book, our extensive library contains literally thousands of books covering hundreds of food related subjects.
We even have a few cookery books which date back to the 19th century and are kept under lock and key... one example being a copy of the original 'La Véritable Cuisine de Famille' by Anne-Marie Taride, who wrote under the pseudonym 'Tante Marie,' after whom the Academy gets its name.