I love Adam's recipes - stunning, delicious and simple enough to make at home.
Rachel Allen
 

Chef proprietor of the award-winning restaurant Trinity in south London, Adam Byatt presents here his unique take on countless classic dishes that are worth staying in for. How to Eat In is packed with over one hundred recipes – some very simple and achievable in minutes, others more sophisticated and ideal for special occasions. With all the flavour worthy of a restaurant, these dishes are accessible enough to share at home with family and friends.

From Maple-glazed Pork Belly with Black Olive Mash to Black Fig Tart with Mascarpone, How to Eat In is the perfect cookbook for stylish modern living, destined to become a firm favourite with keen cooks and food lovers everywhere.

Adam is a cook to his passionate and talented core and was blessed with the flair and intuitive understanding of ingredients that are handed to only a few.
Philip Howard (Head Chef, The Square)

Anyone who can conjure up a recipe for instant banana and maple syrup ice cream - no churning, no gadgets, no fuss - gets our home kitchen seal of approval.
Mail on Sunday

Aspiring cooks will love this book by the chef and owner of London's Trinity Restaurant. It's packed with cooking information, recipes to impress Masterchef enthusiasts, a useful collection of basics, plus a fabulous chapter of puds.
BBC Good Food

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