Le Caprice - AA Gill

Published by Hodder & Stoughton, 1999, hardcover, illustrated, index, 208 pages, condition: as new.

The famed London restaurant, La Caprice, has been a contemporary restaurant since the forties, reflecting the appetites of creative London. From simply the best Eggs Benedict and Chopped Steak to the Epicurean Baked Razor Clams and Truffle-Studded Roast Capon, the recipes from Le Caprice are a directory of what fashionable London fancies on a plate most often. Whether it is the lightest lunch, a restorative brunch, or an indulgent first-night celebration, Le Caprice provides with practiced elan and panache.

AA Gill (1954 2016) was a British journalist, critic, and author. Best known for his food and travel writing, he was also a television critic, was restaurant reviewer of The Sunday Times, wrote for Vanity Fair, GQ, and Esquire, and published numerous books.

After failing to establish himself as an artist, Gill wrote his first piece for Tatler in 1991 and joined The Sunday Times in 1993.

Known for his sharp wit, and often controversial style, Gill was widely read and won numerous awards for his writing. On his death he was described by one editor as "a giant among journalists." His articles were the subject of numerous complaints to the Press Complaints Commission.