As well as being a novelist and trained illustrator, Len Deighton is a gourmand, having trained in hotel kitchens and learned the secrets of French cooking from some of that country's best chef. His cookery books in the 'sixties and 'seventies arguably contributed to a revolution in the kitchen and the way we cooked and ate, as men entered the kitchen at home for the first time.
His knowledge of food and cooking was also reflected in his fictional work, not least with the unnamed spy - 'Harry Palmer' as he's more usually known - who, in cooking for his lovers and grinding his own, was in the culinary avant garde of a 'sixties Britain still recovering from rationing.
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Deighton and friends contribute to a lively look at the world of booze, looking at its history, the best new drinks and places to imbibe.
This book introduced the reader to Len's illustrated cooking strips which made complicated dishes easy for the layman.
A companion volume to the Action Cook Book, this provides a guide for men on the intricacies and pleasures of French cuisine.
A compendium of interviews with cooks and food writers, includes an extensive interview with Len Deighton on food.
A revised version of Ou est le Garlic, this book provides illustrations to help the reader make over 500 different recipes from French cuisine.