Autorentext

Adam Byatt started his cooking career at Claridge's aged just 16. He first introduced his seasonal, sustainable philosophy with the opening of Thyme in 2004. Having achieved both local and critical success, he returned to Clapham Old Town with Trinity in 2006. Following from the success of Trinity, Adam opened Bistro Union in 2011, and oversaw the hugely successful launch of Upstairs at Trinity, a recipient of a Bib Gourmand Award. Trinity now holds a coveted Michelin Star as well as three AA rosettes and is visited by 50,000 diners a year. Voted in the top ten restaurants in London by both Hardens and Zagat, it has also been included in The Times' Top 100 Restaurants in the UK, and voted by Opentable diners as one of the top ten restaurants in the UK.

Adam was named Imbibe's Restaurant Personality of The Year 2017 in recognition of his impact on the London dining scene as well as his commitment to passing on his culinary knowledge to future generations of young chefs. Adam has worked for many charities including DEBRA and Action Against Hunger and travels to numerous culinary schools and colleges to give talks on careers in the hospitality industry. Adam has been appointed Chef Director of Food and Beverage at Brown's Hotel in Mayfair, where he oversees Charlie's. Adam is now the Chairman of the Royal Academy of Culinary Arts and recently announced his sixth restaurant, Brasserie Constance, in Fulham Pier. He has appeared on numerous television shows including regular appearances on Saturday Kitchen and Great British Menu. From 2025 Adam will be chef-in-residence for Delicious magazine, also presenting a podcast.

Klappentext

"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.

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.

Zusammenfassung
High-end coffee table book celebrating two decades of Michelin-starred Clapham restaurant, Trinity