Search results for "Rayner"
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Ten (Food) Commandments
Britain's culinary Moses brings us the new foodie rules to live by, celebrating what and how we eatThe Ten Commandments may have had a lot going for them, but they don't offer those of us located in the 21st Century much in the way of guidance when it comes to our relationship with our food. And Lord knows we need it.Enter our new culinary Moses, the legendary restaurant critic Jay Rayner, with a new set of hand-tooled commandments for this food-obsessed age. He deals once and for all with questions like whether it is ever okay to covet thy neighbour's oxen (it is), eating with your hands (very important indeed) and if you should cut off the fat (no). Combining reportage and anecdotes with recipes worthy of adoration, Jay Rayner brings us the new foodie rules to live by.
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Nights Out in the Kitchen
‘It’s time to share a little more of my love for home cooking and the merry dance of appetite and technique that lies behind the dishes I make, to bring to the table more of the home cook that I have become.’Following his bestselling Nights Out at Home, Jay Rayner returns to the kitchen to offer more inspiration to roll up your sleeves and reach for your favourite knife.Nights Out in the Kitchen features an irresistible combination of recipes sparked by the dishes that Jay has fallen for during more than a quarter of a century as a restaurant critic, alongside 20 of his very own recipes; family favourites refined in his kitchen at home. From meatballs with braised spaghetti, to shaved fennel and lemon zest salad, tartiflette tart and slow cooked tandoori lamb shoulder.There are accessible, home-cooked versions of Little Dumpling King’s haggis dumplings with crispy chilli oil, a take on Jacuzzi’s vitello tonnato croquettes, Claro’s squash three ways and a whole section dedicated to the joys of good things on toast, all created with the blessing, and often the help, of the chefs who inspired them.As well as delicious recipes, Nights Out in the Kitchen is seasoned with stories which walk both sides of the ‘home’ and ‘away’ line in Jay’s life. From the problem with dinner parties and the route to a less painful Christmas lunch, through the lexicographical challenges facing a restaurant critic who wants to describe flavour without resorting to ‘mouth-watering’, ‘moist’ and ‘sumptuous’, to the burning question of whether, given the large number of wretchedly negative reviews he’s written, Jay might actually be a total scumbag.Jay’s love of restaurants and his passion for great home cooking spill off every page of this beautifully written, warmly inspirational cookbook.
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