The Ten (Food) Commandments
(Author) Jay RaynerBritain's culinary Moses brings us the new foodie rules to live by, celebrating what and how we eat The Ten Commandments may have had a lot going for them, but they don't offer those of us located in the 21st Century much in the way of guidance when it comes to our relationship with our food. And Lord knows we need it. Enter our new culinary Moses, the legendary restaurant critic Jay Rayner, with a new set of hand-tooled commandments for this food-obsessed age. He deals once and for all with questions like whether it is ever okay to covet thy neighbour's oxen (it is), eating with your hands (very important indeed) and if you should cut off the fat (no). Combining reportage and anecdotes with recipes worthy of adoration, Jay Rayner brings us the new foodie rules to live by.
Jay Rayner
Jay Rayner is a British journalist, writer, and broadcaster known for his work in the field of food and culinary criticism. He has written for various publications including The Observer, The Guardian, and Esquire. Rayner is well-known for his sharp wit, humor, and insightful commentary on the world of food and dining.
One of his most notable works is his book "The Man Who Ate the World: In Search of the Perfect Dinner," which explores the global food industry and its impact on culture and society. Rayner's writing style is engaging, entertaining, and informative, making him a popular figure in the world of food writing.
Rayner's contributions to literature include shedding light on the complexities of the food industry, challenging traditional notions of culinary excellence, and advocating for sustainable and ethical food practices. His work has had a significant impact on the genre of food writing, inspiring readers to think critically about what they eat and how it is produced.
Overall, Jay Rayner's most famous work, "The Man Who Ate the World," has solidified his reputation as a leading voice in food criticism and literature, making him a prominent figure in the world of culinary writing.
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