Trinity: The Cookbook: Behind The Door by Adam Byatt

"As close to an absolutely perfect experience of eating out as is possible to have." Giles Coren on Trinity for The Times A 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 caramelized centerpiece 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. Read more

From the Publisher Celebrating two decades of craft, consistency and classic technique, Trinity: The Cookbook is a tribute to the restaurant's journey. With inspiring essays and recipes for over 80 dishes: Cured Sea Bass, Blood Orange, Chilli and Olive Oil Pumpkin Hummus, Sage and Olive Oil Sirloin Steak on the Bone with Chimichurri Beef Tartare, Pickled Mushrooms, Bone Marrow and Oscietra Caviar Red Mullet in Orzo Gratte-Paille Cheesecake This is two books in one — a striking restaurant book with an accompanying practical handbook that contains dozens of short, foolproof recipes.