For twenty-five years Jay rayner has been a restaurant critic. From the grandest new openings to the humblest of diners he has eaten at them all.
This book is part memoir of those experiences and is written with the same warmth and humour that he brings to his weekly Observer column. It is also a cookbook as it contains sixty recipes. Recipes that take inspiration from stand out dishes that Rayner over those 25 years; some are fabled dishes such as the one for tandoori lamb chops at Tayyabs in Whitechapel, London, another is inspired by the steak bake at Greggs and others are iterations of dishes from Michelin starred restaurants. All of the recipes are put together with the full knowledge that they will not be cooked in restaurant grade kitchens, and that generally people don;t have time to start a recipe 48 hours in advance of eating it.
Hardback. 362 pages.
Measurements:
16cm x 24cm x 3.2cm
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