Book review: In a Class of it's Own
In a Class of its Own: Inside the UK's Top School for the Culinary Stars of Tomorrow
Gary Hunter and Adam Kay
RMC Books, £24.95
In a Class of its Own is a behind- the-scenes look at Westminster Kingsway College, whose "magical" labs and kitchens have earned it the moniker "the Hogwarts of culinary schools". And this slick tome does justice to the institution that has been training the best in the business since 1910.
The college has recently undergone a major improvement project that saw the unveiling of a new pâtisserie laboratory, a chocolate-making programme and three new labs, and this book is a clear part of the college's desire to promote its ongoing dedication to training "tomorrow's stars".
Photos and detailed descriptions showcase the college's history and high standards, offering insight into the education of present-day students and the dedicated staff. It also showcases the spectacular restaurant food, including that served in its esteemed fine-dining site, the Escoffier restaurant, named after the legend himself, who sat on the 1910 committee that started the school.
The book offers clearly demarcated sections, such 
as History, Students, Staff and Restaurants, and it is here 
that the book's success lies.
Too large and heavy to be 
picked up like a paperback, In a Class of its Own demands leisurely perusal and a concentrated eye. First, the gorgeous photos lure 
you in, vivid and full of colour, then the very readable sections mean you're almost certain to learn something.
With quotes and nuggets of insight from past students, staff
and celebrity ex-students peppered throughout, experienced chefs 
are sure to be as fascinated as budding students are encouraged.
The book ends with a full-blown recipe book, containing the kinds 
of dishes the students serve, 
with the recipes as high-end and comprehensive as the college's training itself.
Although these are definitely not for beginners or home cooks, no dish has more than about 10 steps to it. From the cocktails to chocolates to petit fours, the 
photos are bold enough to demonstrate the final aim, should anyone dare to try.
This is a book to be dipped
in and out of, savoured and appreciated. It is aimed at professionals and their families; in fact, all those who love Westminster Kingsway, appreciate its ambition and know it well - or, failing that, those who simply desperately
wish that they did.
By Hannah Thompson
If you like this, you might enjoy these:
•Prue Leith's Cookery School 
Prue Leith and Caroline Waldegrave
•Le Cordon Bleu Cuisine Foundations: Classic Recipes 
Le Cordon Bleu
•The Kitchen as Laboratory: Reflections on the Science of Food and Cooking (Arts and Traditions of the Table: Perspectives on Culinary History) Cesar Vega, Job Ubbink and 
Erik Van Der Linden
