It’s a passion that brought him to Books for Cooks in Notting Hill, spending three decades creating a unique haven for cookbook enthusiasts.
For the past three decades, Eric Treuille has been a name known on the streets of Notting Hill. As a co-owner of a small bookshop, Books for Cooks, he has been managing what seems like heaven for cookbook enthusiasts, alongside his passion for cooking.
His story begins far away from the busy streets of London, in France, where he first discovered his passion for cooking. “I was a chef,” he chuckles with quiet confidence.
His formative years working in the kitchen were filled with experiences that now make the bookshop a culinary haven as well. Transitioning from chef to shop owner might seem like a huge and sudden leap, but for him, it felt natural.
Treuille’s career took a transformative turn when he entered Books for Cooks as an ordinary customer and walked out as a paid employee in 1993.
“I was a customer, and I met my wife [Rosie Kindersley] in the shop,” he recalls with nostalgic eyes. The very next year, the couple took over the store’s management and workshop programme, and in 2001, they became its thrilled owners. “30 years ago,” he notes, reflecting on how much time has passed since he began to witness the transformation.
Despite the heavy impact of digital media, the French chef always finds himself “amazed at how many cookbooks we sell. Today, you can find any recipe on your phone, but books are better and better — definitely less published, but they’re very good quality, and if you choose well, you could have a good time with them.”
In fact, over time, Treuille himself has penned more than a dozen cookbooks, including Ultimate Bread and Le Cordon Bleu: Complete Cooking Techniques, which remain staples in kitchens worldwide.
“You have to know what you’re selling, and you have to sell it well.”
Eric TREUILLE
Beyond his role as a bookseller, Treuille still finds joy in preparing dishes. At Books for Cooks, while the kitchen, located at the back of the shop, is primarily used to rake in an extra 30-40 customers, it’s also where the recipes from the cookbooks come to life.
Treuille himself cooks every day for lunch, transforming the cosy space into a sensory experience, creating a warm atmosphere that’s not fully commercialised.
However, running an independent bookstore has not come without its fair share of obstacles. “The biggest challenge is the internet,” he says. Online retailers can offer heavy discounts that bookshops simply cannot compete with, which has negatively affected business.
Despite that, Treuille’s passion has kept the small store thriving. How so? A true love for what he sells: “You have to know what you’re selling, and you have to sell it well.”
In the end, his dedication to his work, as well as his customers—some of whom are regulars—has created a community hub that attracts all those who pass by the store.
The relationships he has cultivated over the years, selling freshly printed books and cooking wonderful dishes, are among the most rewarding aspects.
Reflecting on how meaningful it is to remain part of this journey, Treuille confesses, “To still be here after so many years. That’s the story, really.”
Featured image by Pushpangi Raina.