Jay Rayner

It shoots an awful lot of sacred cows, blows holes in a bunch of myths and does not shy away from laughing in the face of conventional wisdom. It is an argument for a new 'Gastronomics' - combining memoir, polemic and hard-nosed reportage.Each chapter will take apart a major issue in the food chain, in a logical progression. Sprinkled between these sections, will be more 'Dispatches from the front line of greed': why fat is where the flavour is; the joys of eating with your hands; the pleasures of bad food; why a taste for oysters is a mark of adulthood attained; how leftovers can be the route to true happiness; the need to embrace foods that make you stink; why the very best ingredients are the ones that carry with them the faint tang of death; the importance of pig in everything.The potential to include beautiful illustrations or even recipes is there, but at heart this will be a compulsory read for any foodie.

How (Almost) Everything You Thought You Knew about Food Is Wrong

A Greedy Man in a Hungry World

Follows a restaurant critic probing the larger issues behind the globalization of eating out, in a culinary study of topics ranging from the commercialization of culinary artisans to the consequences of esoteric menus.

In Search of the Perfect Dinner

The Man Who Ate the World

The TenCommandments

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?

Twenty Ways To Have a Lousy Night Out

My Dining Hell

Why 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

Tasting notes from a greedy life

Chewing the Fat

'Hilarious, informative, enlightening, instructive ... It's the funniest book I've read all year' - Chris Evans *** You're about to die. What would your final meal be? This question has long troubled Jay Rayner. As a man more obsessed with his lunch than is strictly necessary, the idea of a showpiece last supper is a tantalising prospect. But wouldn't knowledge of your imminent demise ruin your appetite? So, Jay decided to cheat death. The plan was simple: 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. My Last Supper is both a hugely entertaining account of a life built around mealtimes and a fascinating global exploration of our relationship with what we eat. It is the story of one hungry man, in eight courses.

One Meal, a Lifetime in the Making

My Last Supper

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.

A Journey Deeper Into Dining Hell

Wasted Calories and Ruined Nights

A Novel of Apology

Eating Crow

The Apologist

A droolworthy collection of foody columns from a man with a gargantuan appetite and glorious humor Why 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

Tasting Notes from a Greedy Life

You're about to die. What would your final meal be? This question has long troubled Jay Rayner. As a man more obsessed with his lunch than is strictly necessary, the idea of a showpiece last supper is a tantalizing prospect. But wouldn't knowledge of your imminent demise ruin your appetite? So, Jay decided to cheat death. The plan was simple: 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. Jay Rayner's Last Supper is both a hugely entertaining account of a life built around mealtimes and a fascinating global exploration of our relationship with what we eat. It is the story of one hungry man, in eight courses.

Jay Rayner's Last Supper

Marc Bassett has a reputation as a ruthless restaurant critic. When he writes a devastating review of a particular establishment, the chef commits suicide. Suddenly Basset is moved to do something he has never done before - apologize. Soon he begins to apologize to every person he has ever wronged in his entire life.

Francine Prose

Michael Pollan

James Oseland

Giles Coren

Madhur Jaffrey

Neil Perry

Tamasin Day-Lewis

Annabel Langbein

Tom Carson

Lonely Planet: The world's leading travel guide publisher A Fork in the Road: Tales of Food, Pleasure and Discovery on the Road 2014 James Beard Award Nominee and 2014 Society of Travel Writers Foundation Thomas Lowell Travel Journalism Bronze Award Winner for Travel Book Join us at the table for this 34-course banquet of original stories from food-obsessed writers and chefs sharing their life-changing food experiences. The dubious joy of a Twinkie, the hunger-sauced rhapsody of fish heads, the grand celebration of an Indian wedding feast; the things we eat and the people we eat with remain powerful signposts in our memories, long after the plates have been cleared. Tuck in, and bon appetit! Featuring tales from: James Oseland, Frances Mayes, Giles Coren, Curtis Stone, Annabel Langbein, Neil Perry, Tamasin Day-Lewis, Jay Rayner, Madhur Jaffrey, Michael Pollan, Josh Ozersky, Marcus Samuelsson, Naomi Duguid, Jane and Michael Stern, Francine Prose, Ma Thanegi, Kaui Hart Hemmings, Rita Mae Brown, Monique Truong, Fuschia Dunlop, David Kamp, Mas Masumoto, Daniel Vaughn, Tom Carson, Andre Aciman, MJ Hyland, Alan Richman, Beth Kracklauer, Sigrid Nunez, Chang Rae Lee, Julia Reed, Gael Greene About Lonely Planet: Since 1973, Lonely Planet has become the world's leading travel media company with guidebooks to every destination, a suite of inspiring travel pictorials, literature, and references, an award-winning website, mobile and digital travel products, and a dedicated traveller community. Lonely Planet covers must-see spots but also enables curious travelers to get off beaten paths to understand more of the culture of the places in which they find themselves. Important Notice: The digital edition of this book may not contain all of the images found in the physical edition.

Tales of Food, Pleasure and Discovery On The Road

A Fork In The Road

Marc Basset has a reputations as s pitiless restaurant critic. When he writes a devastating review of a celebrated restaurant, the chef commits suicide, roasting himself in his own fan-assisted oven, with Basset's review pasted to the door. Suddenly Basset is moved to do something he has never done before: apologize. Startled by the widow's forgiveness and absolution, he feels unexpectedly euphoric. He decides to gorge himself on contrition by apologizing to every person he has ever wronged in his entire life. After a series of virtuoso expressions of regret, word of Basset's mollifying power spreads, and he is invited to become Chief Apologist for the United Nations. His job is to travel the globe in his own Gulfstream V private jet, apologizing for everything from colonialism through exploitation to slavery. It is a role that brings him fame, wealth and access to a lot of very good chocolate. But in a world overdosing on emotion, does Marc Basset really have the stomach to be the sorriest man in history?

Eating Crow : a Novel

Marc Basset has a well-deserved reputation as a pitiless restaurant critic. When he writes a devastating review of a celebrated restaurant, the chef commits suicide, roasting himself in his own fan-assisted oven, with Basset's review pasted to the door. Suddenly Basset is moved to do something he has never done before: apologize. Startled by the widow's forgiveness and absolution, he feels unexpectedly euphoric. In an effort to maintain this newfound state of bliss, he decides to gorge himself on contrition by apologizing to every person he has ever done wrong. And that's just the beginning. After a series of virtuoso expressions of regret, word of Basset's mollifying power spreads, and he is tapped to become Chief Apologist for the United Nations. His job is to travel the globe in his own Gulfstream V private jet, apologizing for everything from colonialism through exploitation to slavery. It is a role that brings him fame, wealth, and access to a lot of very good chocolate. But in a world overdosing on emotion, does Marc Basset really have the stomach to become the sorriest man in history? Built of delicate layers of heinous crime, forgiveness, and outrageous gastronomy, Jay Rayner's hilarious new novel is an arch comedy of modern appetite and etiquette.

A Novel

In August 1947 in the highest of the High Andes, one of the earliest long haul passenger aircraft, a Lancastrian called Star Dust, disappeared en route to Santiago, Chile. It left behind only questions: was it sabotage; was there a horde of gold on board; and what was the meaning of the radio operator's mysterious final message before the air waves fell silent? Only with the discovery of the wreckage by two Argentinian climbers in January 2000 could those questions finally begin to be answered. STAR DUST FALLING is the story of those on board that pioneering aircraft and of the ramshackle airline - British South American Airways - which sent them to their deaths. Run by an austere Australian war hero newly arrived from bomber command, BSAA's flying crew consisted entirely of ex-bomber pilots. The fleet of converted Lancaster Bombers operated on a shoestring, regularly flying without sufficient fuel or access to adequate weather forecasts. The result was that it became one of the most dangerous airlines in the western world. Yet it wasn't until a third of its planes had crashed and dozens of its passengers had died that the Government finally called a halt. In this fascinating and compelling account, Jay Rayner recreates the events surrounding the loss of Star Dust and her discovery 50 years later, piecing together the lives of the characters involved: the Chilean-Palestinian passenger with a diamond stitched into the lining of his suit; the King's Messenger with his bag full of diplomatic secrets; the crew of fearless pilots working in unbelievably strenuous conditions; the Argentinian climbers who risked their lives to find the wreck and the Argentinian military men who declared war on each other in an attempt to claim the credit. Combining the glamour of the early days of longhaul flight with the solving of one of aviation's greatest mysteries, STAR DUST FALLING is an exhilarating read.

The Story of the Plane That Vanished

Star Dust Falling

"'The original Ten Commandments don't offer those of us located in the twenty-first century much guidance when it comes to our relationship with food. And Lord knows we need it. We are crying out for our very own culinary Moses; someone with the scholarship, dignity and teeth to stand in culinary judgement. I know just the man. Oh, come on. Who else? I have a beard flecked with grey, shaggy hair and I look hot in flowing robes. So come with me as I deal once and for all with the question of whether it is okay to covet they neighbour's oxen (it is), whether you should cut off the fat (you shouldn't) and why you should never mistake food for pharmaceuticals which can cure you of all known disease. I will also insist that thou shalt honour the pig. Because everything is improved by the application of a little pig . . .'"

The Ten (Food) Commandments

Britain's culinary Moses brings us the new foodie rules to live by, celebrating what and how we eat The 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.

Jay Rayner

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