Trinity: The CookbookAdam ByattLabel: Quadrille Publishing LtdDescription: “As close to an absolutely perfect experience of eating out as is possible to have.Giles Coren on Trinity for The TimesThrough the beautiful recipes of Trinity: The Cookbook Adam Byatt tells the most inspiring and moving story of a restaurateur’s dream that has come true. Adam is a chef who embraces excellence and he is an exemplar of our profession. I urge every young chef to read this book because it will encourage you to hold onto your dream. As for Trinity it is a blissful escape from the real world. I arrive for lunch and tend to say farewell when the tables are being set for dinner service...Raymond Blanc OBEA triumph of an irresistibly mouthwatering cookbook in which Adam Byatt – acknowledged as the Chefs’ Chef – shares recipes rich knowledge and uplifting stories of life at Trinity his Michelin-starred restaurant in Clapham south-west London.Beautifully photographed wittily illustrated and with recipes for all tastes and occasions Trinity: The Cookbook is an extraordinarily cheerful place to visit. Right from the opening pages the cork pops and you are there as the day-long feast begins with the book’s sections moving through morning lunch afternoon dinner and late-night. You might choose freshly baked crisp-edged Madeleines for elevenses or for lunch the signature Semi-smoked Salmon Beurre Blanc and Pickled Cucumber. Why not round off the evening with Trinity’s famous Tarte Tatin a glisteningly caramelised centrepiece of pure indulgence? There's even a special section featuring festive dishes for Christmas.Cosily embedded within the back cover is The Trinity Repertoire a mini-bible encompassing short fun recipes for everyday cooking the award-winning Trinity way: a multitude of easily achievable dishes to make for a happy home from sauces to soups and biscuits to cakes and everything in between.Constantly insightful and ultimately inspiring Trinity: The Cookbook is an expression of devotion to the crafts of excellent cookery and exceptional service. Almost a love letter – flour-dusted of course – composed by an acclaimed chef for the restaurant that he has cherished for two decades.
