Lynda Booth is founder of the award-winning Dublin Cookery School and the author of the cookery book, From Lynda’s Table.
Lynda’s dedication, drive and enthusiasm for food has seen her travel and work with some of the world’s best restaurateurs and chefs, from the Four Seasons in Canada to the acclaimed Relais Chateaux Hotels in Italy. Her bold approach to Raymond Blanc landed her a job as pastry chef at his Michelin two starred restaurant “Le Manoir aux Quat’Saisons” in Oxford.
Lynda is a teacher at heart and is always bringing new ideas and ingredients to the school and to her new book that will stretch the cook’s repertoire. Suitable for beginners and experienced cooks, From Lynda’s Table challenges the reader to try new things and is a must have for every kitchen.