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Brighton's Best Cookbook edited By Andy Lynes

Brighton is one of the most exciting and dynamic dining destinations in the country and now you can cook the food that has put the city on the UK’s gastronomic map in your own home.

Brighton’s Best Cookbook: Recipes from the Top 20 Restaurants features 100 recipes that reflect the city’s diverse dining scene with everything from modern small plates such as hispi, hollandaise and truffle from chef Michael Bremner of the ground breaking 64 Degrees to stunning refined seafood dishes like wild bass, brandade, piquillo and lentil by former Fat Duck chef Duncan Ray of the three AA rosette Little Fish Market.

Brighton’s Best Cookbook is the official cookbook of Brighton’s Best Restaurants, the annual awards that lists the 20 best restaurants in the city as voted for by an expert panel of local food writers, chefs, restaurateurs, business leaders, critics and gourmands. The book is not just the perfect memento of great dining experience in the city (and a guide to many more), but the depth and breadth of the recipes makes it an invaluable go-to-guide for any keen cook.

Compiled and edited by Brighton’s Best Restaurants co-founder Andy Lynes, the book features profiles of all 20 restaurants, shedding new light on the chefs and restaurateurs who have made Brighton one of the country’s most important gastronomic cities. The stunning original photography by Peter Marshall brings the food and people behind it to glorious, colourful life.

 

The restaurants Included are as follows

64 Degrees - Bincho Yakitori = The Chilli Pickle = The Little Fish Market - The Set - Cin Cin - Plateau - The Salt Room - Silo - Semolina - The Gingerman - Terre a Terre - Curry Leaf Cafe -Isaac@ - The Ginger Pig - Fatto a Mano - The Urchin -The Coal Shed - Riddle & Finns - Fourth & Church

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