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'?

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

What are the rules regarding food choices at the bookstore?

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

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