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Andy Lynes

Goodreads Author

Born

in Portsmouth, The United Kingdom

January 25, 1965

Website

http://www.andylynes.com

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andylynes

Genre

Nonfiction, Cookbooks, Ebooks

Member Since

February 2015

URL

https://www.goodreads.com/andylynes

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Andy Lynes is an author and freelance food, drink and travel writer. His work appears in The Times, The Telegraph and The Independent. He has reviewed restaurants for the Metro and the Guardian and is currently a member of the http://www.60SecondReviews.com team. He is a contributing editor to Seasoned by Chef's magazine and food and drink editor of Zuri magazine. He writes regularly for Host, the pub and bar magazine, and The Caterer. He has contributed to a number of books including two editions of Where Chefs Eat and the Oxford Companion to Food. His second book, How to be a Chilli Head will be published by Portico in May 2015. ...more

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Average rating: 3.47 · 19 ratings · 6 reviews · 5 distinct works

	How to Be A Chilli Head: Inside the red-hot world of the chilli cult 3.53 avg rating — 17 ratings — published 2015 — 3 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Kingdom of Cooks: Conversations with Britain's New Wave Chefs really liked it 4.00 avg rating — 1 rating — published 2014 — 2 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Hot Dog!: The Wonderful World of the Wiener it was ok 2.00 avg rating — 1 rating — 2 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Brighton's Best Cookbook by Andy Lynes (Goodreads Author), Suzanne Lindfors, Peter Marshall (Photographer) 0.00 avg rating — 0 ratings	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	How to be A Chilli Head: Inside the Red-Hot World of the Chilli Cult by Andy Lynes (7-May-2015) Hardcover 0.00 avg rating — 0 ratings — 3 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars

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Andy Lynes's Blog

Why and how I wrote Kingdom of Cooks

In 2014, I dedicated part of the year to travelling the UK talking to chefs. In truth, that's how I've spent every year since 2004 when I began my freelance writing career. But last year was a bit different. Instead of the usual collection of random jaunts to fulfil a series of unconnected commissions from various newspaper and magazine clients, I made a plan. I wanted to write a book.

I drew up a Read more of this blog post »

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Published on February 27, 2015 05:50 • Tags: chefs, cookery, food-writing, restaurants

Andy is Currently Reading

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Mindhunter: Inside the FBI's Elite Serial Crime Unit

by John E. Douglas

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Nov 15, 2024 03:16PM

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The Late Show (Renée Ballard, #1; Harry Bosch Universe, #30)

by Michael Connelly (Goodreads Author)

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The Blue Sweetheart

by David Goodis

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Aug 28, 2024 02:28PM

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Quotes by Andy Lynes (?)

“As the excesses of 'molecular gastronomy' have slowly faded away, like the smell of a particularly pungent fart, a breath of fresh culinary air has swept across the country. I've been passionately interested in food and drink for more than 30 years and writing about it for a decade. In my experience there has never been a more exciting time to eat out in this country.”
― Andy Lynes, Kingdom of Cooks: Conversations with Britain's New Wave Chefs

tags: chefs, cooking, restaurants

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Andy’s Quotes

“your body is not a temple, it's an amusement park. Enjoy the ride.”
― Anthony Bourdain, Kitchen Confidential: Adventures in the Culinary Underbelly

tags: body, food

754 likes

“The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found.”
― Calvin Trillin

tags: cooking, food, humor, leftovers, mothers

406 likes

“Every good idea sooner or later degenerates into hard work.”
― Calvin Trillin

tags: humor, inspirational

47 likes

“To eat figs off the tree in the very early morning, when they have been barely touched by the sun, is one of the exquisite pleasures of the Mediterranean.”
― Elizabeth David, An Omelette and a Glass of Wine

tags: figs, food, mediterranean

42 likes

“I believe it's a cook's moral obligation to add more butter given the chance.”
― Michael Ruhlman, Ratio: The Simple Codes Behind the Craft of Everyday Cooking (1)

tags: cooking, food, hollandaise, inspirational

21 likes

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