Download e-book for kindle: The Man Who Ate the World: In Search of the Perfect Dinner by Jay Rayner

By Jay Rayner

ISBN-10: 0805090231

ISBN-13: 9780805090239

Just like the luxurious style businesses Gucci and Chanel, high-end eating has long past worldwide, and Jay Rayner has watched, surprised, because the nice names of the eating place company have grew to become themselves from artisans into overseas brands.

Long suspecting that his task used to be too solid to be real, Rayner makes use of his entrée into this global to probe the bigger matters at the back of the globalization of dinner. Combining memoir with vibrant scenes on the desk; interviews with the world’s most famous cooks, restaurateurs, and eaters; and some well-placed rants and raves approximately existence as a paid gourmet, Rayner places his considerate, cutting edge, and hilarious stamp on meals writing. He experiences on high-end gastronomy from Vegas to Dubai, Moscow to Tokyo, London to ny, finishing in Paris the place he makes an attempt to do with Michelin-starred eating places what Morgan Spurlock did with McDonald’s in great dimension Me—eating at these institutions on consecutive days and not refusing a sixteen-course tasting menu whilst it’s offered.

The guy Who Ate the realm is an interesting and riotous examine the company and delight of good eating.

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Extra resources for The Man Who Ate the World: In Search of the Perfect Dinner

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I could afford to buy a house in Portland in 2001, and I did. 36 I was all about charcuterie and meat fabrication by the time I got to Portland. Vitaly Paley of Paley’s Place was just getting started, and by 2003 I was doing meat fabrication for Vitaly and others around town. I did a lot of whole spit-roasted animals for Vitaly—mostly pigs and lambs—as well as sausages and roasted holiday hams. I helped him out with meat and charcuterie for various events. Viande Meats & Sausage in Northwest Portland was one of a handful of places in Portland butchering and doing the sort of charcuterie I was interested in, not just Styrofoam- and plastic-wrapped steaks and chops.

Toro Bravo served its first meal on May 18th, 2007. The opening staff was just Kasey Mills, Ryan Bleibtrey, Ben Meyer, Ron Avni, and me. Toro’s menu was pretty small at first—especially compared to what it is now. We had the Coppa Steak (page 192), Scallops (page 202), Potatoes Bravas (page 136), Lamb Ragu with Eggplant (page 230), Fried Anchovies (page 130), Salt Cod Fritters (page 124), Radicchio Salad (page 116), Sherry Chicken-Liver Mousse (page 174), and the Bacon Manchego Burger (page 240).

The show itself wasn’t very good, but they flew us to farms all over the country to host farm-to-table dinners. If I went to Boston, I’d come back and do a northeastern dinner at Simpatica. If I went to Phoenix, when I returned we’d do a southwestern dinner. If I was reading a Spanish book, then you knew there was going to be a tapas dinner soon enough. We were experimenting with food— just doing whatever the hell we wanted—and our interests educated us. By then, at Simpatica, we’d release an e-mail about a dinner and several minutes later we’d have a 300-person wait list.

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