Nicolas Freeling, best known for producing some of the finest of modern crime fiction, began his working life as an apprentice cook in a large French hotel. He continued cooking professionally for many years, and his enthusiasm for, and interest in, gastronomy in its broadest sense is at least equal to his passion for crime. Here, reprinted in a single volume, are his two splendid books of gastronomical memoir drawn from those experiences. Each is a delicious blend of the culinary and the literary, and include such recipes as cinnamon lamb stew and bouillabaisse, all charmingly floating about in a consistently entertaining text. The work is illustraited by the witty and winsome pen of John Lawerence, the perfect visual sauce for Freelin's savouries. Funny, wise, full of inspiration and delight, The Kitchen Book & The Cook Book will find a place close to every cook's hearth and heart.