Nights Out At Home - Recipes and Stories from 25 years as a Restaurant Critic
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| Verlag | Penguin Books UK |
| Auflage | 2024 |
| Seiten | 384 |
| Format | 16,1 x 24,2 x 3,5 cm |
| Gewicht | 625 g |
| Artikeltyp | Englisches Buch |
| EAN | 9780241639580 |
| Bestell-Nr | 24163958EA |
THE INSTANT SUNDAY TIMES BESTSELLER
In his first cookbook, award-winning writer and broadcaster Jay Rayner offers delicious, doable recipes inspired by his favourite restaurant dishes for you to cook at home.
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'For the past twenty-five years, I have been reviewing restaurants across Britain and beyond, from the humblest of diners to the grandest of gastro-palaces. And throughout I've been taking the best ideas home with me to create glorious dishes for my own table.
Now I get to share those recipes with you.'
With 60 recipes that take their inspiration from restaurants dishes served across the UK and further afield, Nights Out at Home includes a cheat's version of :
The Ivy's famed crispy duck saladThe brown butter and sage flatbreads from Manchester's ErstThe cult tandoori lamb chops from London's Tayyabs - a recipe which has never been written down before!Jay's own personal take on the mighty Greggs Steak Bake
Seasoned wi th stories from Jay's life as a restaurant critic, and written with warmth, wit and the blessing, and often help, of the chefs themselves, Nights Out at Home is a celebration of good food, great eating experiences, and home cooking - with a twist!
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'Jay Rayner's love and profound understanding of food has been channelled into a wonderful book' STANLEY TUCCI
'A must buy for anyone who loves food, restaurants and cooking' TOM KERRIDGE
'This book is not just a collection of food memories but also of recipes that make you want to roll up your sleeves and start cooking' MICHEL ROUX
'With Jay as our guide, Nights Out At Home is a witty, mouth-tingling taste adventure' ANDI OLIVER
Rezension:
Jay has a way with words, but he's also a dab hand in the kitchen. This book is not just a collection of food memories but also of recipes that make you want to roll up your sleeves and start cooking Michel Roux
