Restaurant Patrick Guilbaud – The First Thirty Years

Okay so it’s not a novel but it is a worthy tome that dishes up something worth savouring. A history of the restaurant — from its shaky start to Michelin two-star status — stunning photography from the internationally renowned Barry McCall, skilfully blended narratives by Susan Ryan and forty unique recipes make for a visual feast and juicy read. A perfect read for foodies and gastronomes or indeed anyone who likes food.