Hors D'Oeuvres

Eric Treuille has been passionate about food since he worked as a mitron (baby baker) in his uncle's boulangerie in southwest France. At the age of fourteen, he was apprenticed as a charcutier and went on to complete his culinary studies in Paris. He cooked professionally in Paris, London, and New York until his work as a food stylist with Anne Willan and Le Cordon Bleu introduced him to the world of cookbooks. Currently director of the Books For Cooks cooking school in London. He divides his time between France and London, where he lives with his wife, Rosie, and their two dachshunds Victoria Blashford-Snell's culinary career began at the age of 16, when she worked as a short-order cook to subsidize acting classes, but her passion for cooking soon superseded her love of the stage. She trained at Le Cordon Bleu cooking school, but credits her culinary creativity to her travels with her father and her husband, who are both explorers, and her involvement with Books For Cooks, where she regularly cooks in the restaurant and teaches at the school. Today she runs a highly successful catering company. She lives in England with her husband, Julian, and their two childrenBlashford-Snell, Victoria is the author of 'Hors D'Oeuvres', published 2004 under ISBN 9780756603717 and ISBN 0756603714.