Brought to you by Penguin.‘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. Now I get to share those recipes with you.’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, Nights Out at Home 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.It also features Jay’s MasterChef Critics-winning baked chocolate pudding with cherries, and his own personal take on the mighty Greggs Steak Bake.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 is a celebration of good food and great eating experiences, filled with irresistible dishes to inspire all cooks.‘Jay Rayner''s love and profound understanding of food has been channelled into a wonderful book of delicious recipes coupled with intelligent, brilliantly funny writing’ STANLEY TUCCI''A fantastic collection of heart warming, full-flavoured recipes from one of Britain’s leading food writers. A must buy for anyone who loves food, restaurants and cooking'' TOM KERRIDGE‘Jay has a way with words, but he’s also a dab hand in the kitchen. 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''With Jay as our guide, Nights Out At Home is a witty, mouth-tingling taste adventure'' ANDI OLIVER© Jay Rayner 2024 (P) Penguin Audio 2024

Penguin presents the unabridged, downloadable, audiobook edition of The Ten (Food) Commandments, written and read by Jay Rayner.Britain''s culinary Moses brings us the new foodie rules to live by, celebrating what and how we eatThe 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.

Brought to you by Penguin.‘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. Now I get to share those recipes with you.’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, Nights Out at Home 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.It also features Jay’s MasterChef Critics-winning baked chocolate pudding with cherries, and his own personal take on the mighty Greggs Steak Bake.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 is a celebration of good food and great eating experiences, filled with irresistible dishes to inspire all cooks.‘Jay Rayner''s love and profound understanding of food has been channelled into a wonderful book of delicious recipes coupled with intelligent, brilliantly funny writing’ STANLEY TUCCI''A fantastic collection of heart warming, full-flavoured recipes from one of Britain’s leading food writers. A must buy for anyone who loves food, restaurants and cooking'' TOM KERRIDGE‘Jay has a way with words, but he’s also a dab hand in the kitchen. 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''With Jay as our guide, Nights Out At Home is a witty, mouth-tingling taste adventure'' ANDI OLIVER© Jay Rayner 2024 (P) Penguin Audio 2024

Penguin presents the unabridged, downloadable, audiobook edition of The Ten (Food) Commandments, written and read by Jay Rayner.Britain''s culinary Moses brings us the new foodie rules to live by, celebrating what and how we eatThe 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.