A Kind of Love Story

You may question a chef that writes a cookbook with no recipes and very few pictures as to why and what's the point ... but with Tom Sellers you get the delights, insights, the raw edge of a romance and love affair all rolled into one. Truth and insight is hard to write down on paper let alone letting people read your inner self and feelings that are laid bare. It's a passion & fast life of a chef that leaves no stone unturned as he was taught to.... It's a beauty, reading it made the hairs tingle on the back of my neck. Reliving those times again makes me smile with pride... as I said back then boys were made into men...

In many ways, a book by Tom Sellers was inevitable. After all, this is the chef whose first ventures were called Foreword and Preface, and whose literary inspired Restaurant Story captured its guests' imaginations. What nobody foresaw, however, was how Sellers' first cookbook would upturn conventions. That said, given his predilection for originality, it should have been obvious. A Kind Of Love Story is a romance, right down to its gothic, rose-embossed binding, tracing one man's passion from its childhood kernel to Michelin starred maturity, which Sellers reached at 26. It contains no recipes in the traditional sense. Instead, Sellers lets the reader in on something much more intimate, interweaving diary-like vignettes with the science of his methods. With the touching tales behind his most memorable dishes adding warmth and authenticity, this is the work of a true storyteller for whom writing about food signals the start of a new and exciting chapter.

In many ways, a book by Tom Sellers was inevitable. After all, this is the chef whose first ventures were called Foreword and Preface, and whose literary inspired Restaurant Story captured its guests' imaginations. What nobody foresaw, however, was how Sellers' first cookbook would upturn conventions. That said, given his predilection for originality, it should have been obvious. A Kind Of Love Story is a romance, right down to its gothic, rose-embossed binding, tracing one man's passion from its childhood kernel to Michelin starred maturity, which Sellers reached at 26. It contains no recipes in the traditional sense. Instead, Sellers lets the reader in on something much more intimate, interweaving diary-like vignettes with the science of his methods. With the touching tales behind his most memorable dishes adding warmth and authenticity, this is the work of a true storyteller for whom writing about food signals the start of a new and exciting chapter.