“A sophisticated palate and a fiery, comic tongue. Jay Rayner’s food writing is brilliant.” Stanley Tucci
Why should gravy stains be worn like a badge of honor?
Does bacon really improve everything?
And is gin truly the devil’s work?
In this wildly entertaining collection, award-winning writer and Observer restaurant critic Jay Rayner serves up his sharpest, funniest, and most irreverent food columns. With wit as rich as his appetite, Rayner dives into the glorious absurdities, everyday rituals, and heated debates that define our culinary lives.
Seasoned with biting humor, passionate rants, and joyful celebration, Chewing the Fat is a love letter to eating—flawed, fantastic, and always worth talking about. These dispatches from decades on the frontlines of food journalism are as satisfying as a perfectly cooked meal and just as moreish.
Physical Info: 4.37 x 0.51 x 7.00 inches | 160 Pages | Paperback