An essential guide for anyone wishing to cook delicious dishes in time-honoured fashion. Gustav Temple, editor of The Chap magazine and gentleman about town, ensures that culinary magnificence is achieved in the most genteel and correct manner, whilst Clare Gabbett-Mulhallen leads you expertly through 100 recipes, with chapters covering Breakfast, Lunch, Afternoon Tea, High Tea & Picnics, Dinner, Supper and Desserts & Savouries. As well as being a treasure trove of advice for the modern gentleman, from how to lay a breakfast tray to appropriate picnic etiquette, Cooking for Chaps also sets out to re-educate men (and women) in the basic, fundamental arts of traditional British cookery. Whether you want to impress your house guests with Devilled Kidneys for breakfast, dazzle a young lady with a romantic dinner of Venison with a Creamy Marsala Sauce, or prepare a sumptuous supper for one such as Cavalry Pate Mushrooms, this impressive tome is guaranteed to be the Jeeves to your Wooster.
Gustav Temple has been Editor of The Chap since 1999 and is the author of four books. Gustav is an expert on matters of social and sartorial etiquette and has appeared on numerous mainstream television and radio channels. Clare Gabbett-Mulhallen has cooked professionally for twenty years. She took a Diploma in Cordon Bleu at Tante Marie and later worked as a cook in grand private houses, at Eton College and at Bucks Club. She won a Great Taste Award in 2007 for her Chocolate Brownie.