Celebrate two decades of craft, consistency, and classic technique with Trinity: The Cookbook by Adam Byatt. This volume offers an inspiring and moving look into the realization of a restaurateur’s dream, sharing the rich knowledge and uplifting stories from his Michelin-starred restaurant in Clapham, south-west London.

Described by Raymond Blanc OBE as an exemplar of excellence, this cookbook is a triumph, beautifully photographed and wittily illustrated. It guides you through the day-long feast at Trinity, with sections moving chronologically from morning through to late-night dining.

• Features inspiring essays and recipes for over 80 dishes from the Michelin-starred Trinity restaurant.
• Includes recipes for all tastes and occasions, such as Semi-smoked Salmon, Beurre Blanc and Pickled Cucumber, and the famous Tarte Tatin.
• Contains a special section dedicated to festive Christmas dishes.
• Acts as two books in one: a striking restaurant book alongside The Trinity Repertoire, a practical handbook with dozens of short, foolproof recipes for everyday home cooking.
• Covers dishes ranging from Cured Sea Bass and Pumpkin Hummus to Sirloin Steak on the Bone and Orzo Gratte-Paille Cheesecake.

• Author: Adam Byatt
• Binding: Hardcover
• Language: English
• Print Length: 320 pages
• ISBN-10: 1837836221
• ISBN-13: 978-1837836222
• Dimensions: 222 x 27 x 288mm
• Weight: 1.38 kg (1383g)
• Publisher: Quadrille Publishing Ltd

From elevenses featuring crisp-edged Madeleines to indulgent evening centrepieces, Trinity: The Cookbook provides an expression of devotion to the crafts of excellent British cookery. Dive into the repertoire and bring the spirit of Trinity into your home kitchen.