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英文原版 Nights Out At Home Jay Rayner 在家度过的夜晚 25年餐厅评论家的食谱和故事

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作者Jay Rayner

出版社Penguin UK

ISBN9780241639580

出版时间2024-09

装帧精装

上书时间2024-12-12

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商品详情

品相描述：九五品

商品描述: Format:Hardback 384 pages

Publisher:Penguin Books Ltd

Imprint:Fig Tree

ISBN:9780241639580

Published:5 Sep 2024

Weight:618g

Dimensions:242 x 160 x 32 (mm)

页面参数仅供参考，具体以实物为准

书籍简介

《星期日泰晤士报》畅销书

“过去 25 年来，我一直在评论英国及其他国家/地区的餐厅，从简陋的餐厅到豪华的美食宫殿。在整个过程中，我把好的想法带回家，为自己的餐桌制作出美味的菜肴。现在我可以与你分享这些食谱了。”

在 Jay Rayner 的第1本烹饪书《Nights Out at Home》中，这位获奖作家和广播员为我们提供了美味、可实现的食谱，这些食谱的灵感来自几十年来一直俘获他心的餐厅创意，供您在自己的厨房里烹饪。

《Nights Out at Home》收录了 60 道菜谱，这些菜谱的灵感来源于英国乃至更远地区的餐厅菜肴，其中包括 Ivy 知名的酥脆鸭肉沙拉的简化版、曼彻斯特 Erst 的棕色黄油和鼠尾草扁面包、Freak Scene 的味噌烤茄子，以及伦敦白教堂传奇的 Tayyabs 制作风靡一时的唐杜里羊排的说明；这份菜谱从未被记录下来。

它还介绍了 Jay 的 MasterChef Critics 获奖烤樱桃巧克力布丁，以及他对 Greggs 牛排烤制的个人见解。

《Nights Out at Home》以 Jay 作为餐厅评论家的生活故事为特色，以温暖、机智和厨师们的祝福（经常是帮助）为特色，是对美食和美妙饮食体验的庆祝，充满了令人无法抗拒的菜肴，激发所有厨师的灵感。

THE INSTANT SUNDAY TIMES BESTSELLER

‘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.’

In Nights Out at Home, Jay Rayner’s first cookbook, the award-winning writer and broadcaster gives us delicious, achievable recipes inspired by the restaurant creations that have stolen his heart over the decades, for you to cook in your own kitchen.

With sixty 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 duck salad, the brown butter and sage flatbreads from Manchester’s Erst, miso-glazed aubergine from Freak Scene and instructions for making the cult tandoori lamb chops from the legendary Tayyabs in London’s Whitechapel; a recipe which has never before been written down.

It also features Jay’s MasterChef Critics-winning baked chocolate pudding with cherries, and his own personal take on the mighty Greggs Steak Bake.

Seasoned 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 and great eating experiences, filled with irresistible dishes to inspire all cooks.

作者简介

杰伊·雷纳是一位屡获殊荣的作家、记者和广播员。他自 1999 年以来一直担任《观察家报》的餐厅评论员（每年获得数百万次观看），十多年来一直在 BBC Radio 4 的获奖节目《厨房橱柜》中担任主持人，并且是十几本书的作者，最近出版了《我的最后晚餐》和《嚼脂肪》。他的电视作品丰富多彩，包括担任 MasterChef 的评论员 15 年、为 BBC 的 One Show 报道美食以及成为美国高级厨师大师的专家小组成员。2023 年 3 月，他被评为英国新闻奖年度评论家。

Jay Rayner is an award-winning writer, journalist and broadcaster. He has been the restaurant critic for The Observer since 1999 (garnering millions of views per year), has presented the award-winning BBC Radio 4 show The Kitchen Cabinet for over a decade and is the author of a dozen books, most recently My Last Supper and Chewing the Fat. His varied television work includes his role for 15 years as a critic on MasterChef, food reporting for the BBC's One Show and forming part of the expert panel on Top Chef Masters in the US. In March 2023 he was named Critic of the Year, in the UK Press Awards.