The Cook's Book: Recipes and Step-by-Step Techniques from Top Chefs

Product Information

A Cook's Book is an excellent read for anyone who cherishes food stories as much as the recipes themselves.

With over 200 recipes, each with its own story of how it came to be part of my life, the collection is a mixture of my personal favourites and many new ones. Chapters include: a slice of tart, a chicken in the pot, everyday greens, the solace of soup and the ritual of tea. And yet, of course, he has been cooking for 50 years, from childhood on, and so his culinary curiosity is tempered by decades of experience: we are in the hands of someone whom we trust, someone who just knows; it is a true comfort. Facebook sets this cookie to show relevant advertisements to users by tracking user behaviour across the web, on sites that have Facebook pixel or Facebook social plugin.Every time Nigel Slater announces a new book, I quickly make a spot next to all his other books that sit on my bookshelf. Every time I needed a basic info on the ingredients, how to carve the meat, how to make pastry I would turn to this book and I would definitely find everything I needed and more. The pancetta, in particular, ended up tasting chewy because it had been simmered and that seemed to make it tough. from the first jam tart Nigel made with his mum standing on a chair trying to reach the Aga, through to what he is cooking now.

The photography in A Cook's Book, featuring Nigel in his London home and garden, adds a personal touch to the recipes and stories. The recipes are simple and confident, the ingredient lists radical in their hewing to what’s on hand in today’s pantry . Added a splash of red wine vinegar to the lentils after they cooked but while still warm, which perked things up. Sharing food with those at your table - passing round a bowl of late autumn raspberries or a slice of sugar-encrusted blackberry and apple pie – is heart-warming enough, but a recipe posted in a newspaper, ephemerally on social media or in more lasting form in the pages of a book, has the chance to be shared even more widely. This book does what you need from basics to more complex recipes for building dishes from some great Chefs.My fancy turned to the thought of dabbing sweet crumbs, roasted nuts and dark chocolate from a plate with my finger and thumb. Yes, they are cookbooks with recipes, but they also take you on little journeys into Slater's life and and thoughts. First problem: please note that this recipe is for FOUR people, not TWO as stated in the recipe (disappointing to waste ingredients). Written by Ashburton Cookery School founder Stella West-Harling MBE it charts her personal journey through food and cookery, from her childhood in post-war Britain through to running one of the UK’s first organic restaurants and the foundations that were subsequently laid that resulted in her launching one of the UK’s top cookery school’s in Ashburton.