THE INSTANT SUNDAY TIMES<\/i> BESTSELLER <\/b><\/p>\n
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.<\/b><\/p>\n
___<\/p>\n
‘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. <\/i><\/p>\n
Now I get to share those recipes with you.’<\/i><\/p>\n
With 60 recipes that take their inspiration from restaurants dishes served across the UK and further afield, Nights Out at Home<\/i> includes a cheat’s version of :<\/b><\/p>\n 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 <\/i>is a celebration of good food, great eating experiences, and home cooking – with a twist!<\/p>\n —<\/b><\/p>\n ‘Jay Rayner’s love and profound understanding of food has been channelled into a wonderful book’ STANLEY TUCCI<\/b><\/p>\n ‘A must buy for anyone who loves food, restaurants and cooking’ TOM KERRIDGE<\/b><\/p>\n ‘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<\/b><\/p>\n ‘With Jay as our guide, Nights Out At Home<\/i> is a witty, mouth-tingling taste adventure’ ANDI OLIVER<\/b><\/p>\n","protected":false},"excerpt":{"rendered":" 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, this title includes a cheat’s version of the Ivy’s famed crispy 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.<\/p>\n","protected":false},"featured_media":0,"comment_status":"open","ping_status":"closed","template":"","meta":[],"product_brand":[],"product_cat":[59],"product_tag":[60,259],"class_list":{"0":"post-105144","1":"product","2":"type-product","3":"status-publish","5":"product_cat-food-drink","6":"product_tag-cookery-food-drink-etc","7":"product_tag-memoirs","8":"pa_book_author-rayner-jay","9":"pa_cover-hardback","10":"pa_dewey-641-5-edition23","11":"pa_imprint-fig-tree","12":"pa_language-english","13":"pa_pages-8281","14":"pa_publisher-fig-tree","15":"pa_readership-general-trade-code-k","17":"first","18":"onbackorder","19":"taxable","20":"shipping-taxable","21":"purchasable","22":"product-type-simple"},"yoast_head":"\n\n