A new cookbook
A female engineer-turned-private chef is set to make waves with her debut cookbook.
Meet Chef Renu Ballantine
Former corporate engineer, now private chef and food entrepreneur, Renu Ballantine (known as Chef Renu B) will launch From Boardroom to Bouillabaisse on Friday, October 11th, 2024. Renu’s first cookbook combines her love for travel, culinary experimentation, and Indian heritage. Readers will find this book packed with diverse recipes, drawing on her global experiences.
Cooking made easy for everyone
From Boardroom to Bouillabaisse does more than offer recipes. It simplifies complicated cooking techniques and features tips to solve common kitchen challenges. Whether you want to perfect sushi rice, create creamy risottos, or master a delicate Irish Cream Tiramisu, this book has it all.
For those daunted by gourmet dishes, Renu’s ‘Easier than Bouillabaisse, Mediterranean Fish Soup’ shows how traditional recipes can be simplified without losing flavour. It’s a shining example of her approach: taking complex methods and re-engineering them for home cooks.
A fresh approach to cooking
This cookbook stands out for its practical yet elegant approach. With a mix of Asian-inspired appetisers, Mediterranean-inspired wraps, and hearty classics, Renu has created recipes suitable for every skill level. It’s ideal for both novice home chefs and seasoned cooks looking for new inspiration.
“I believe in re-engineering recipes to make them accessible,” Renu explains. “This book gives home chefs of all levels the confidence to cook dishes that not only taste great but are achievable.”
Upcoming Cookbook signing events
To celebrate the launch, Chef Renu will be hosting two exciting book signing and cooking demo events in October:
- Epsom Social
Date: Thursday, 24th October
Time: 5:30 pm – 8:30 pm
Tickets available here. - The Press Room, Twickenham
Date: Friday, 25th October
Time: 10 am – 2 pm
More details here.
Both events include recipe demonstrations, a Q&A, and flavour-packed samples.
For more information, visit Chef Renu’s page.
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