A rare breed of restaurant critic, Jenni loves to cook and eat in as much as she eats out.
When Australian-born Jenni Muir isn't working as a restaurant critic, she's travelling around the UK visiting the country's best hotels and spas - lucky girl. From time to time she works with chefs and other food writers to produce glossy recipe books that hopefully spend more time in your kitchen than on the coffee table and, as a collector, she has a passion for cookery reference works and authoritative studies of cuisines and ingredients.
All that time in good restaurants means she's necessarily developed an interest in healthy home cooking, especially wholefoods, and she aims to cook at least two simple meals from scratch everyday.
Her book, A Cook's Guide to Grains, was nominated for several prizes including the Glenfiddich and Andre Simon awards and will be published in paperback in spring. Jenni's work has appeared in publications such as The Sunday Times, The Independent and BBC Good Food, and she's a regular contributor to Time Out magazine in London.
A Cook's Guide to Grains
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