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Author: Jay Rayner
Publisher: Atlantic
ISBN:
Category : Fiction
Languages : en
Pages : 340
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Book Description
It's general Election night, 1983. The great and good have gathered in the Jermyn Street Oyster House in central London to celebrate the Tory victory. But when two masked gunmen burst through the door and take a group of diners hostage in the restaurant kitchen, none of them has any idea how hellish their night has just become. As the hours tick by, the terrified hostages grow increasingly aware that they are surrounded by glinting blades and trapped with a psycopath who can't wait to start using them. They may not be able to stand the heat, but there's little chance they'll ever get out of the kitchen . . .
Author: Jay Rayner
Publisher: Atlantic
ISBN:
Category : Fiction
Languages : en
Pages : 340
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Book Description
It's general Election night, 1983. The great and good have gathered in the Jermyn Street Oyster House in central London to celebrate the Tory victory. But when two masked gunmen burst through the door and take a group of diners hostage in the restaurant kitchen, none of them has any idea how hellish their night has just become. As the hours tick by, the terrified hostages grow increasingly aware that they are surrounded by glinting blades and trapped with a psycopath who can't wait to start using them. They may not be able to stand the heat, but there's little chance they'll ever get out of the kitchen . . .
Author: Jay Rayner
Publisher:
ISBN: 9781843545569
Category :
Languages : en
Pages :
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Book Description
Author: Jay Rayner
Publisher: Henry Holt and Company
ISBN: 1429950846
Category : Cooking
Languages : en
Pages : 288
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Book Description
An astronomical gastronomical undertaking —one of the world's preeminent restaurant critics takes on the giants of haute cuisine, one tasting menu at a time Like the luxury fashion companies Gucci and Chanel, high-end dining has gone global, and Jay Rayner has watched, amazed, as the great names of the restaurant business have turned themselves from artisans into international brands. Long suspecting that his job was too good to be true, Rayner uses his entrée into this world to probe the larger issues behind the globalization of dinner. Combining memoir with vivid scenes at the table; interviews with the world's most renowned chefs, restaurateurs, and eaters; and a few well-placed rants and raves about life as a paid gourmand, Rayner puts his thoughtful, innovative, and hilarious stamp on food writing. He reports on high-end gastronomy from Vegas to Dubai, Moscow to Tokyo, London to New York, ending in Paris where he attempts to do with Michelin-starred restaurants what Morgan Spurlock did with McDonald's in Super Size Me—eating at those establishments on consecutive days and never refusing a sixteen-course tasting menu when it's offered. The Man Who Ate the World is a fascinating and riotous look at the business and pleasure of fine dining.
Author: Jay Rayner
Publisher: Faber & Faber
ISBN: 1783352280
Category : Biography & Autobiography
Languages : en
Pages : 317
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Book Description
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.
Author: Jay Rayner
Publisher: Penguin UK
ISBN: 0241963206
Category : Travel
Languages : en
Pages : 68
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Book Description
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?
Author: Mark Kurlansky
Publisher: Random House
ISBN: 1588365913
Category : History
Languages : en
Pages : 338
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Book Description
Before New York City was the Big Apple, it could have been called the Big Oyster. Now award-winning author Mark Kurlansky tells the remarkable story of New York by following the trajectory of one of its most fascinating inhabitants–the oyster, whose influence on the great metropolis remains unparalleled. For centuries New York was famous for its oysters, which until the early 1900s played such a dominant a role in the city’s economy, gastronomy, and ecology that the abundant bivalves were Gotham’s most celebrated export, a staple food for the wealthy, the poor, and tourists alike, and the primary natural defense against pollution for the city’s congested waterways. Filled with cultural, historical, and culinary insight–along with historic recipes, maps, drawings, and photos–this dynamic narrative sweeps readers from the island hunting ground of the Lenape Indians to the death of the oyster beds and the rise of America’s environmentalist movement, from the oyster cellars of the rough-and-tumble Five Points slums to Manhattan’s Gilded Age dining chambers. Kurlansky brings characters vividly to life while recounting dramatic incidents that changed the course of New York history. Here are the stories behind Peter Stuyvesant’s peg leg and Robert Fulton’s “Folly”; the oyster merchant and pioneering African American leader Thomas Downing; the birth of the business lunch at Delmonico’s; early feminist Fanny Fern, one of the highest-paid newspaper writers in the city; even “Diamond” Jim Brady, who we discover was not the gourmand of popular legend. With The Big Oyster, Mark Kurlansky serves up history at its most engrossing, entertaining, and delicious.
Author: Martin Walker
Publisher: Vintage
ISBN: 059331140X
Category : Fiction
Languages : en
Pages : 27
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Book Description
A Vintage Shorts Original Called upon to assist in an investigation of oyster thieves at the Bay of Arcachon by the Commissaire Pleven of the Bordeaux police, beloved chief of police Bruno relishes an opportunity to momentarily reunite with the beautiful and ambitious Isabelle. Bruno is only a rural policeman, and he’s there for support and, if he’s being frank, skeptical of the whole mission. But when he and Isabelle witness strange activity out in the bay one evening--Bruno gets thrust into the center of action he had never bargained for. An ebook short.
Author: Jay Rayner
Publisher: Faber & Faber
ISBN: 178335240X
Category : Cooking
Languages : en
Pages : 104
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Book Description
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
Author: Janice Allan
Publisher: Routledge
ISBN: 0429842422
Category : Literary Criticism
Languages : en
Pages : 887
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Book Description
The Routledge Companion to Crime Fiction is a comprehensive introduction to crime fiction and crime fiction scholarship today. Across 45 original chapters, specialists in the field offer innovative approaches to the classics of the genre as well as ground-breaking mappings of emerging themes and trends. The volume is divided into three parts. Part I, Approaches, rearticulates the key theoretical questions posed by the crime genre. Part II, Devices, examines the textual characteristics of crime fiction. Part III, Interfaces investigates the complex ways in which crime fiction engages with the defining issues of its context – from policing and forensic science through war, migration and narcotics to digital media and the environment. Rigorously argued and engagingly written, the volume is indispensable both to students and scholars of crime fiction.
Author:
Publisher:
ISBN:
Category : Arts
Languages : en
Pages : 784
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Book Description
