Books for Cooks: Where Pages Come to Life on Your Plate

Eric Troyer runs Books for Cooks, a unique London bookstore that tests recipes from cookbooks in its own kitchen. The store is divided into sections by subject and country, and offers a daily set menu to customers. Eric emphasizes authenticity, using home-like equipment to ensure recipes can be replicated by customers. The store operates without reservations, encouraging communal dining. Eric values personal interaction and seasonal shopping, offering meals at a fair price. The kitchen supports the bookstore, enhancing the customer experience without relying on digital platforms.

What is the unique feature of the bookstore 'Books for Cooks'?

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How does Eric ensure that the meals served can be reproduced at home?

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What are the rules regarding food choices at the bookstore?

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Describe the process Eric follows to prepare for cooking at the bookstore.

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What is Eric's perspective on pricing for the meals served at the bookstore?

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