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Editorial Reviews
From Booklist
Rayner lives out every foodie’s fantasy: to dine in the world’s best restaurants, wolfing down master chefs’ most prized products, quaffing the finest vintages, ordering the rarest and most expensive dishes menus can offer, luxuriating in sumptuous surroundings as staff hover solicitously. A London restaurant critic, Rayner documents the capital’s ascent from the culinary embarrassment of fish-and-chips to enthronement as one of the world’s gastronomic destinations. He jets to arid Las Vegas, where he finds just how eagerly chefs violate the currently sacred mantra of locally produced ingredients for the golden opportunity to grab tourist dollars. He finds similar intersections of greed and gluttony in Dubai and Moscow, where expense tends to measure quality. He caps his worldwide quest with a week of unabashed overeating in Paris, visiting both new and classic celebrated Parisian restaurants till even his estimable constitution buckles under the caloric load. --Mark Knoblauch
Review
See all Editorial Reviews
Rayner lives out every foodie’s fantasy: to dine in the world’s best restaurants, wolfing down master chefs’ most prized products, quaffing the finest vintages, ordering the rarest and most expensive dishes menus can offer, luxuriating in sumptuous surroundings as staff hover solicitously. A London restaurant critic, Rayner documents the capital’s ascent from the culinary embarrassment of fish-and-chips to enthronement as one of the world’s gastronomic destinations. He jets to arid Las Vegas, where he finds just how eagerly chefs violate the currently sacred mantra of locally produced ingredients for the golden opportunity to grab tourist dollars. He finds similar intersections of greed and gluttony in Dubai and Moscow, where expense tends to measure quality. He caps his worldwide quest with a week of unabashed overeating in Paris, visiting both new and classic celebrated Parisian restaurants till even his estimable constitution buckles under the caloric load. --Mark Knoblauch
Review
“Jay’s massive appetite for luxury items and his spectacular understanding of food, chefs, and dining combine to make this a hilarious and insightful journey into the world of restaurant meals. I may have been the bad seed at the root of this journey, but I take no credit whatsoever for his final realizations. I do wish he had invited me along though, for the great meals, for some sense of chef perspective, and to savor a couple of bottles of vintage Krug.”—Mario Batali
See all Editorial Reviews
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Inside This Book
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First Sentence:
I was eleven years old the first time 1 ate in a restaurant alone. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
kitchen garden, spaghetti marrow, dried yogurt, flagship restaurant, restaurant critic Key Phrases - Capitalized Phrases (CAPs): (learn more)
New York, Las Vegas, Gordon Ramsay, Joe Allen, Café Pushkin, Joel Robuchon, Lotus of Siam, Guy Savoy, Soviet Union, Gamal Aziz, Steve Plotnicki, Marco Pierre White, Pierre Gagnaire, Mario Batali, Arkady Novikov, Alan Yau, Molecular Bar, Peking Restaurant, Ferran Adria, Menu Prestige, Second World War, Jeff Ramsey, Thomas Keller, Alain Ducasse, Graydon Carter Browse Sample Pages:
Front Cover | Front Flap | Table of Contents | First Pages | Back Flap | Back Cover | Surprise Me!
I was eleven years old the first time 1 ate in a restaurant alone. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
kitchen garden, spaghetti marrow, dried yogurt, flagship restaurant, restaurant critic Key Phrases - Capitalized Phrases (CAPs): (learn more)
New York, Las Vegas, Gordon Ramsay, Joe Allen, Café Pushkin, Joel Robuchon, Lotus of Siam, Guy Savoy, Soviet Union, Gamal Aziz, Steve Plotnicki, Marco Pierre White, Pierre Gagnaire, Mario Batali, Arkady Novikov, Alan Yau, Molecular Bar, Peking Restaurant, Ferran Adria, Menu Prestige, Second World War, Jeff Ramsey, Thomas Keller, Alain Ducasse, Graydon Carter Browse Sample Pages:
Front Cover | Front Flap | Table of Contents | First Pages | Back Flap | Back Cover | Surprise Me!
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