The Smallest Restaurant In Paris

'Next time you wonder if you'll ever reach your goals, grab this book. Rachel Khoo is just like her recipes: inspiring, intrepid, and bold.'

- Bonnie Garmus, international bestselling author of Lessons in Chemistry



'A nourishing, honest memoir about trusting your instincts and letting small, brave choices lead the way. Rachel's story is comforting and quietly empowering.'

- Melissa Hemsley, bestselling author

'To say Rachel Khoo shaped a path for chefs like me is an understatement - she made it possible. She's an icon who carved out an entirely new space for cooks doing something a little different, and showed that there was room to do things your own way. I couldn't be more excited to pick this book up, sit back, and take it all in.'

- Ravneet Gill, chef and bestselling author

'A book to warm your heart and ignite your soul. This beautiful memoir deserves a place on every ambitious young woman's bookshelf.'

- Farah Storr MBE, Head of Substack International and former Editor-in-Chief of Cosmopolitan Uk and ELLE UK

'I couldn't put down Rachel's memoir on The Little Paris Kitchen. It's a fascinating insight into finding a niche and building something meaningful. Rachel's writing is superb, her story inspiring, with generous kitchen wisdom and recipes woven throughout.'

- Rukmini Iyer, bestselling author and food writer

'Rachel has always been a model to me as a TV chef and food writer. It's fascinating to read where it all began and to follow her inspiring journey. I couldn't help but smile at her first moments as an au pair in Paris, having done the opposite myself as a French au pair in London. A lovely reminder that anything is possible, and that good food always wins.'

- Manon Lagreve, food writer and content creator

'Rachel Khoo's memoir is a delicious tale of a young woman pursuing her passion for food and finding her creative path - the origin story of her iconic tiny Parisian restaurant. Equal parts fun and fabulous, it's peppered with useful recipes. Fascinating, colourful, and utterly moreish, I devoured it as I would one of Rachel's culinary creations.'

- Rosie Birkett, food writer