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This is Rayner at his rambunctious best: upfront, full-fat, and always deliciously written.' Nigella Lawson'A sophisticated palate and a fiery, comic tongue.

An entertaining account of restaurant critic Jay Rayner's life in food, and his attempt to construct his perfect last supper. From the author of "Wasted Calories & Ruined Nights".

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 tantalizing 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 que...

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Twenty of food critic Jay Rayner's most disappointing meals out of recent years are brought together here, including the infamous hatchet job of Le Cinq in Paris - Rayner's most-read review across twenty years at the "Observer".

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Cuando uno acude a un restaurante de lujo, no lo hace precisamente para nutrirse, sino para vivir una experiencia única, excelsa. Pero ¿es siempre tan única y excelsa? Por otro lado, ¿qué precio hay que pagar por ella? Tal vez una de las pocas personas que puedan contestar a estas preguntas sea Jay Rayner, laureado crítico gastronómico y columnista del Observer que ha viajado por todo el mundo en busca del menú perfecto.Intrépido e ingenioso, ...

I comandamenti sono stati concepiti in un'epoca in cui con "streetfood" si intendevano gli scarti di cibo che i poveracci raccattavano per strada, in cui la parola "porcheria" designava situazioni come quella di chi aveva rapporti sessuali con una donna e sua figlia, e non un hamburger con troppe salse, in cui la gente si limitava a comprare gli ingredienti, non ad "approvvigionarsi all'origine". Allora era tutto molto più semplice. In fin dei...

The food and drink journalist, and regular on BBC1's "The One Show", shoots some sacred cows of food culture in this book. Rayner explains why the doctrine of organic has been eclipsed by the need for sustainable intensification, and why the future lies in large-scale food production rather than cottage industries.

A journey through some of the greatest cities in the world, not only looking at the food and the people who eat it but also at the cultures that produced it. Rayner has written a weekly food column for the "Observer" since 1999.

Jay Rayner is an award-winning writer, journalist and broadcaster with a fine collection of floral shirts. He has written on everything from crime and politics, through cinema and theatre to the visual arts, but is best known as restaurant critic for the Observer. For a while he was a sex columnist for Cosmopolitan, he also once got himself completely waxed in the name of journalism. He only mentions this because it hurt. Jay is a former Young...

Legendary restaurant critic Jay Rayner presents a new set of hand-tooled commandments for this food-obsessed age, combining reportage and anecdotes with recipes worthy of adoration.

A hilarious and insightful journey into the world of restaurant meals."--Mario Batali"Nobody goes to restaurants for nutritional reasons. They go for the experience. And what price a really top experience?" What price indeed? Fearlessly, and with great wit and verve, award-winning restaurant critic Jay Rayner goes in search of the perfect meal. From the Tokyo sushi chef who offers a toast of snake-infused liquor to close a spectacular meal, to...