This book, with an initial print run of 10,000 in September, sold out in two weeks. It would normally take three years to sell such a number. It sold like hotcakes at Christmas and Hachette have printed 300,000, a record. So what is this phenomenon?
It’s Simplissime, the brain child of Jean-Francois Mallet, an ex-chef who took up photography. And photography is the key to communicating his recipes. His mission is to make good cooking simple with a double-page spread for each dish, max six ingredients and few utensils needed. It’s a world away from haute cuisine, intimidating lists of ingredients and sophisticated techniques.
News of the book spread by word of mouth – it’s great for new cooks and parents have been buying it for student offspring. 
When I looked in town, the bookshops in the cours Mirabeau had stocks (19.95 euros). And in July Hamlyn will be publishing it in English (£20). Bon Ap!
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