The award-winning food critic presents delicious, achievable recipes inspired by restaurant creations that have stolen his heart. They include a cheat’s version of the Ivy’s famed crispy duck salad, 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.
• Hardback, 336 pages • Published by Penguin Books Ltd • Dimensions 240 x 156mm
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