Trinity: The Cookbook

"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.