Kirjahaku

Now with a new epilogue, the UKâ??s most influential food and drink journalist shoots a few sacred cows of food culture.

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.___‘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 BakeSeasoned with 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!---‘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

In his bestselling cookbook Nights Out At Home, Jay Rayner reflected on his quarter-century as a restaurant critic and outed himself as not only a professional eater, but someone with a profound understanding of how the very best meals are crafted. Read on sofas and poured over in kitchens, it offered inspiration and permission to roll up our sleeves and start cooking our favourite restaurant dishes at home. Now, in Nights Out in the Kitchen, readers will encounter Jay in his kitchen, with another 40 cleverly reverse-engineered recipes, taking inspiration from restaurants and chefs across the UK, alongside 20 of his very own recipes, including meatballs with braised spaghetti, shaved fennel and lemon zest salad, tartiflette tart and slow cooked tandoori lamb shoulder. With each dish, we’ll get to peek behind Jay’s kitchen door to discover how he cooks these family favourites, and the dynamic mix of restaurants, chefs and cookbooks – as well as Jay’s own creative flair – that inspired them. Including 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, Nights Out in the Kitchen is also 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 at home, to the lexicographical challenges facing a food 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. On every page of this beautifully written and inspiring cookbook (with colour inset illustrations) Jay’s warmth and love of the restaurant industry and of great home cooking spills off the page.

I have been a restaurant critic for over a decade, written reviews of well over 700 establishments, and if there is one thing I have learnt it is that people like reviews of bad restaurants. No, scratch that. They adore them, feast upon them like starving vultures who have spotted fly-blown carrion out in the bush.They claim otherwise, of course. Readers like to present themselves as private arbiters of taste; as people interested in the good stuff. I'm sure they are. I'm sure they really do care whether the steak was served au point as requested or whether the soufflé had achieved a certain ineffable lightness. And yet, when I compare dinner to bodily fluids, the room to an S & M chamber in Neasden (only without the glamour or class), and the bill to an act of grand larceny, why, then the baying crowd is truly happy.Don't believe me? Then why, presented with the chance to buy this ebook filled with accounts of twenty restaurants - their chefs, their owners, their poor benighted front of house staff - getting a complete stiffing courtesy of the sort of vitriolic bloody-curdling review which would make the victims call for their mummies, did you seize it with both hands?

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.

'Nobody goes to restaurants for nutritional reasons. They go for experience, and what price a really top experience?'What price indeed? Fearlessly, and with huge wit and knowledge and verve, award-winning food writer Jay Rayner has searched the world for the perfect meal. Sparing neither his wallet nor his digestive system, he has been to places, met people and eaten things the rest of us can only fantasize about. From Las Vegas and London to Moscow and Tokyo, the result is an enormously entertaining and informative romp through the world's best - and worst - restaurants.

"A hilarious and insightful journey into the world of restaurant meals."--Mario Batali "Nobody goes to restaurants for nutritional reasons. They go for the experience. And what price a really top experience?" What price indeed? Fearlessly, and with great wit and verve, award-winning restaurant critic Jay Rayner goes in search of the perfect meal. From the Tokyo sushi chef who offers a toast of snake-infused liquor to close a spectacular meal, to Jo l Robuchon in Las Vegas where Robuchon himself eagerly watches his guest's every mouthful, to seven three-star Michelin restaurants in seven days in Paris, Rayner conducts a whirlwind tour of high-end gastronomy that will thrill the heart--and stomach--of any armchair gourmand. Along the way, he uses his entr e into the restaurant world to probe the larger issues behind the globalization of dinner. Riotously funny and shrewdly observed, The Man Who Ate the World is a fascinating look at the business and pleasure of fine dining.

'Hilarious, informative, enlightening, instructive ... It's the funniest book I've read all year' - Chris EvansYou're About to Die. What Would Your Final Meal Be?This question has long troubled Jay Rayner. But why wait for death? Why not eat your 'last meal' now, when you can enjoy it? So, he had a simple plan: he would embark on a journey through his life in food in pursuit of the meal to end all meals. It's a quest that takes him from necking oysters on the Louisiana shoreline to forking away the finest French pastries in Tokyo, and from his earliest memories of snails in garlic butter, through multiple pig-based banquets, to the unforgettable final meal itself. This is the story of one hungry man, in eight courses. 'Witty, wise, and, obviously, delicious.' Guardian'A raucous, joyous celebration of life.' Irish Times

Includes Le Cinq, Beast and Farm Girl Café, and a new introduction by the author.Jay Rayner isn't just a trifle irritated. He is eye-gougingly, bone-crunchingly, teeth-grindingly angry. And admit it, that's why you picked up this book, isn't it? Because you aren't really interested in glorious prose poems celebrating the finest dining experiences known to humanity, are you? You want him to suffer abysmal cooking, preferably at eye-watering prices, so you can gorge on the details and luxuriate in vicarious displeasure.You're in luck. Revel in Jay's misfortune as he is subjected to dreadful meat cookery with animals that died in vain, gravies full of casual violence and service that redefines the word 'incompetent'. He hopes you enjoy reading his reviews of these twenty miserable meals a damn sight more than he didn't enjoy experiencing them.

'This is Rayner at his rambunctious best: upfront, full-fat, and always deliciously written.' Nigella Lawson'A sophisticated palate and a fiery, comic tongue. Jay Rayner's food writing is brilliant.' Stanley TucciWhy are gravy stains on your shirt at the dinner table to be admired? Does bacon improve everything? And is gin really the devil's work?In this rollicking collection of his hilarious columns, the award-winning writer and Observer restaurant critic Jay Rayner answers these vital questions and many, many more. They are glorious dispatches, seasoned in equal measure with both enthusiasm and bile, from decades at the very frontline of eating.'Deliciousness served up in book form.' Philippa Perry'Wonderfully funny, foodie and perfectly short.' Tom Kerridge