Chewing the Fat: Tasting notes from a greedy life

Chewing the Fat: Tasting notes from a greedy life

  • Downloads：4598
  • Type：Epub+TxT+PDF+Mobi
  • Create Date：2021-10-01 03:16:10
  • Update Date：2025-09-23
  • Status：finish
  • Author：Jay Rayner
  • ISBN：1783352396
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Summary

Why are gravy stains on your shirt at the dinner table to be admired？
Does bacon improve everything？
And is gin really the devil's work？ In this collection of his columns， the award-winning writer and Observer restaurant critic Jay Rayner answers these vital questions and many， many more。 They are glorious dispatches， seasoned in equal measure with both enthusiasm and bile， from decades at the very frontline of eating。

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Reviews

Tracy Hollen ，

3。75 stars

Nick Brett ，

This is a short book （about 120 pages）， but still captures the wit and brilliance that is Jay Rayner。Taken from his columns in the Observer Food Monthly these are not restaurant reviews but a view from someone who loves his food and his related obsessions and insecurities。 Brought up in a （non-religious） Jewish family he was eating unusual food from an early age and perhaps this drove his open minded attitude and inquisitive nature towards food。 He writes with wit， charm and genuine love towards This is a short book （about 120 pages）， but still captures the wit and brilliance that is Jay Rayner。Taken from his columns in the Observer Food Monthly these are not restaurant reviews but a view from someone who loves his food and his related obsessions and insecurities。 Brought up in a （non-religious） Jewish family he was eating unusual food from an early age and perhaps this drove his open minded attitude and inquisitive nature towards food。 He writes with wit， charm and genuine love towards his subject。 Short chapters （reproducing the articles） make this an easy and delightful read。Expensive for the number of pages， but still a joy。 。。。more

Joanne ，

I love Jay Rayner's writing - although it does make me hungry and craving bacon sandwiches。 Strange but true。 And this collection of his columns for the Observer are no different。 Tasty and easy to digest。 I love Jay Rayner's writing - although it does make me hungry and craving bacon sandwiches。 Strange but true。 And this collection of his columns for the Observer are no different。 Tasty and easy to digest。 。。。more

Petra X's vision is like a smeared old windscreen ，

This book is a collection of mostly-critical， often humorous columns from the Observer Food Monthly。 None of them are praise for a wonderful meal at a fabulous， cutting-edge restaurant that you need a mortgage for （the reverse actually） and they give away a great deal about Jay Rayner's food habits and quite enormous appetite。 The man loves his food to the point of gluttony。 He likes 3" thick steaks， will pinch left-over chicken skin from other people's plates （when they aren't looking）， always This book is a collection of mostly-critical， often humorous columns from the Observer Food Monthly。 None of them are praise for a wonderful meal at a fabulous， cutting-edge restaurant that you need a mortgage for （the reverse actually） and they give away a great deal about Jay Rayner's food habits and quite enormous appetite。 The man loves his food to the point of gluttony。 He likes 3" thick steaks， will pinch left-over chicken skin from other people's plates （when they aren't looking）， always cooks too much so his fridge is full of leftovers （view spoiler）[he doesn't talk about midnight creepings to the fridge， but I bet he does。 Don't we all？ Thin people possibly excluded。 （hide spoiler）]。 He loves toast burned black with "cheap butter" melting on it， similarly onions cooked not the ideal golden recipes call for， but carbonised black in oil and with balsamic vinegar。 And puts bacon on everything。What the author detests most is something I also find ridiculous。 and see it all the time on amateur cooking shows where the home cook eager to show their cheffy credentials indulges in it and the judges all love it。 I don't though and I'm glad Jay Rayner and his mate don't either。 It's garnishing-by-tweezer，The tweezers were merely used to place edible blooms and micro herbs and tiny shards of this or that which I didn’t give a toss about。In short they were used to garnish。 Oh dear， the G word。 That is the real problem。 The use of tweezers is just a symptom of the garnish disease。 Garnishing is the art of the superfluous。 It is an expression of prissiness in food， an attempt to make the gloriously knuckle-dragging business of preparing good stuff to eat – put meat on fire， throw fish in frothing butter – look delicate and considered。 For here is a universal truth。 Nothing classed as a garnish that is sprinkled on to food just before serving is ever necessaryRecently I was asked by a friend if I would help mount a war against tweezer food。 You know the sort of thing: ingredients so eye-wateringly delicate that they could not possibly be placed on the plate using anything so blunt as fingers。 My friend certainly made a good argument。 Anything in this known universe worth eating， he said， would always be of a size that would render tweezers redundant。 If you can’t stuff it into your gob with your hands what’s the point？ It's not really the sort of book to buy for oneself for a good read， the columns aren't long enough to be satisfying reads， but it is a lovely gift book， both to give and to receive。 Funny， well-written and if you are the sort that keeps books in the loo， the columns are just the right length。 :-） 。。。more

Reference

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