BOOK CLUB
“I’d recommend it to anyone aspiring to work in radio”
TRISTAN WELCH CHEF DIRECTOR, PARKER’S TAVERN I’m currently reading Delivering Happiness by Tony Hsieh – it’s a whole new way to think about customer service, company culture and employee happiness – and the expectations that modern customers have of all businesses, not just restaurants. I’m only part way through, but am finding it so interesting. Christmas is an extremely busy time for us at Parker’s Tavern, but I should have a short break, and when I’m on holiday, I read fiction – it’s a real guilty pleasure. I’m hoping someone buys me the next in the Orphan X series by Gregg Hurwitz. Evan Smoak’s one of the good guys, and I’ve been looking forward to reading it.
EMILY MARTIN
PRESENTER, THAT FRIDAY FEELING (7PM ON BBC RADIO CAMBRIDGESHIRE & BBC SOUNDS) Being new to radio, I was given David Lloyd’s How To Make Great Radio by my proud (and hopeful) dad last Christmas. If you’re interested in radio, specifically how and why some things work on the air, this book is like finding out how a magician does their tricks. I’d recommend it to anyone aspiring to work in radio, or anyone who listens to the radio and admires the craft. This year I’m asking Santa for Gotta Get Theroux This by Louis Theroux. I have watched all his documentaries: the way he tells stories is always heartbreakingly complex.
IMAGES Above, How to make great radio by David Lloyd; Below left, The Handmade Loaf by Dan Lepard
LUCA FIORIO OWNER, GRAIN CULTURE For me, the best starting-out book in terms of bread-making is The Handmade Loaf by Dan Lepard – it’s quite old now but still the most accessible, down-to- earth book to guide the amateur baker into the world of fermenting dough. Sure, there are loads of prettier books out there, such as the first Tartine by Chad Robertson, for example. There are also quite a few pro reads out there too, such as Bread by Jeffrey Hamelman. But Lepard’s is, in my opinion, the perfect starting point. Under my Christmas tree I’d like to find Vickery’s Folk Flora by Roy Vickery. My son always likes to point out that I just ‘stare and glare’ at things: I particularly enjoy doing this out on a walk. Sadly though, despite me living here for quite a while, I don’t feel like I know as much as I would like about the British flora. This book should fill some of the gaps! OWNER, JACK’S GELATO The Perfectionist: Life And Death In Haute Cuisine by Rudolph Chelminski is a cautionary tale that reveals a lot of what lies beneath the apparent glamour of reaching the highest of heights in the hospitality industry. A wonderful and fascinating read for anyone. I’d like to be given The Countryman’s Cookbook by Haydn S. Pearson: I already have way too many books, so additions need to be exceptional and this one comes recommended from a source I trust. I also love cookbooks from generations past. JACK VAN PRAAG
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