contents foreword oats, etc. types of sugar milk, etc. dried fruit nuts & seeds fruit compotes muesli granola porridge muesli bars a few more ideas index acknowledgements foreword When I embarked on writing my first cookery book in 2009, I had been living in Paris for four years. By then, even though Paris had started to feel like home, I still craved my home comforts. The typical French breakfast consisting of a strong black coffee and croissant just didn’t cut the mustard and getting some decent bacon for a proper English fry up just wasn’t possible (and equally not something I tend to crave everyday). I wanted to continue the longstanding Breakfast ritual I had started while living in London (the city where I had spent most of my life before moving to Paris); a pot of steaming tea with a bowl of nutritious muesli. In Paris, tea was easier to come by thanks to the envelopes stuffed with English tea that Mum would pop in the post. Getting hold of some decent muesli, on the other hand, was a far more challenging feat. Most of the stuff I found resembled a bag of sawdust where, as if by accident, the odd nut or piece of shriveled up fruit had ended up in. And hence, my muesli mission was born. I scoured the town high and low for different kinds of oats, grains, nuts and dried fruit – which led me to start drying my own fruit (see here). I roasted, stirred, grinded and baked every possible muesli-related concoction. My studio apartment was no longer my home, but a miniature muesli making factory. I took over friends’ places to host muesli and granola parties where they would taste test my latest creations and then vote for their favourite. Out of the muesli madness I wrote this book, which is quite simply, my collection of muesli, granola and muesli bars recipes – with a few added bonuses along the way. The daughter of a Malaysian Chinese father and an Austrian mother, Rachel grew up in Croydon before graduating from Central Saint Martin’s College of Art and Design in London. Ultimately, her passion for patisserie lured her to Paris, where she studied at Le Cordon Bleu and became a pastry chef and cook. First published in French as Barres à Cereals: Granola et Muesli Maison, this collection of recipes is her first book. Rachel’s culinary life in Paris was the subject of the TV series and bestselling cookery book, The Little Paris Kitchen. ‘Rachel Khoo has won over legions of fans with her simple and indulgent recipes, her gorgeously bohemian apartment and her cool, retro style (three cheers for red lipstick!).’ Stylist ‘Her delicious meals could be made by anyone, anywhere with the greatest of ease.’