Trinity: The Cookbook
"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 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.
"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 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.
Description
"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 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.
