A Cook’s Book: The Essential Nigel Slater with over 200 recipes

Product Information

Nigel’s recipes are often told as stories, as in his award-winning books Tender, the three-volume Kitchen Diariesand The Christmas Chronicles. Others are collections of simpler, more concise recipes to use as daily inspiration. These are published as Appetite, Eat and the recently published, vegetable-based GreenFeast. He has also written a best-selling memoir and a book of essays. Nigel's books have been translated into German, Russian*, Dutch, Portuguese, Korean, French and Taiwanese. His latest publication is A Cook's Book (2021). 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, this is the ultimate Nigel Slater collection brimming with over 200 recipes. There is something - and this is the point really - that goes hand-in-hand with making something to eat, that transcends putting the finished dish on the table. Cooking - for me at least – is about making yourself something to eat and sharing food with others but is also – whisper it - about the quiet moments of joy to be had along the way. Watching the progress of dinner as you stir onions in a pan, at first crisp, white and pungent – you may have shed a tear - then slowly becoming translucent gold, darkening to bronze, all the time becoming softer, sweeter. Take them too far though, and those sweet onions will turn bitter. And that is where a good recipe comes in and partly the point of what I do, to guide a new cook towards a pleasing dinner, and for those who have been cooking for years, to share a recipe that they may not know. A collection of more than 150 delicious, easy, and gratifying plant-based and meat recipes, A Cook’s Book is the story of famed food writer Nigel Slater’s life in the kitchen.He charms readers with the tales behind the recipes, recalling the first time he ate a sublime baguette in Paris and the joy of his first slice of buttercream-topped chocolate cake.

The simple act of making someone something to eat, even a bowl of soup or a loaf of bread, has a many-layered meaning. Sharing food suggests an act of protection and caring, of generosity and intimacy. It is in itself a sign of respect.” She mentioned at a talk in New York recently that when one of her recipes calls for two carrots that’s normally because that’s what she happened to have in her refrigerator. It’s really up to you if you want to put in one carrot or three… This is a book for life . . . This, and it’s high praise, is Slater’s best book’ Diana Henry, Sunday TelegraphWhile the lentils cook, peel the potatoes and sweet potatoes, then steam or boil until tender. This is best done separately as they cook at different times. Drain and mash them together with a vegetable masher or food mixer. Add the butter, chopped parsley, and salt and pepper, and set aside.

I've got five Nigel Slaters – and in all honesty I don't need a single new recipe in my life . . . But that's absolutely nothing to do with it. Cookery books are like new clothes – you imagine a whole life to go with them’ Alexandra Schulman, Daily MailYour next choice is Elizabeth David’s French Provincial Cooking. Food writers always seem to love her, but for the rest of us is this more a work of literature than a practical everyday cookbook? The actor Stanley Tucci is a famously charming man and in Taste, his belly-led memoir, he has written an utterly charming book. Happily, it is short on actorly anecdote and long on tips and recipes for the rustic pasta dishes that he grew up with as an Italian American in upstate New York, as well as the stories that underpin them. JR Place the clams and mussels and the squid and prawns over the surface of the pasta, then make a loose dome of kitchen foil over the pan and leave everything to steam for 2-3 minutes, till the mussels and clams have opened.

T H E E S S E N T I A L N I G E L S L A T E R. The story of my cooking life, from the first tray of jam tarts Imade with my mother when Iwas nine, to the food Icook now, in my kitchen at home. With over 200 recipes, each with its own story of how it came tobe part of my life, the collection is a mixture of my personal favourites and many new ones. There are chapters on vegetarian suppers and meat-feasts; cakes for everyday and special occasions; bread, everyday suppersandthe ritual of tea. Dutch, German and US editions will be published later this year. The Script for Nigel Slater'sToast, the stage production written by Henry Filloux-Bennetis published by Samuel French. Now on to Marcella Hazan, Essentials of Classic Italian Cooking, which is hugely popular in the US. She was Italian, but married an American and learned to cook after moving to New York.Yes it was. If I could keep only one cookbook, this would be it. How to Eat suits the way I cook. It is as if Nigella is sitting on a stool next to me in the kitchen as I’m cooking. It’s almost like she’s chatting to me. There’s an intelligence to the way she writes and she expects a certain intelligence of her readers as well. Her recipes don’t patronise. There’s nothing reverential or sombre about the food she writes about, or the way she writes about it. A culinary letter from the chef to her son Samuel and a manual for learning to cook and stand on your own feet in the kitchen. A book of food rules to live by: kitchen rules, shopping rules, simple rules such as how to crush garlic, even how to wash up. All recipes are rated according to the level of confidence needed to accomplish it well. AJ Slater has two elder brothers, Adrian and John. John was the child of a neighbour, and was adopted by Slater's parents before the writer was born.

Set the oven at 180C fan/gas mark 6. Scrub the potatoes and cut them in half lengthways, then into long wedges. Toss them in the groundnut oil, then place in a roasting tin in a single layer, with as much space as possible between them. Roast for about 45 minutes, turning them over halfway through. They should be crisp and deep gold. A magnificent volume of comfort. After all these years, no one describes the simple sensuous pleasures of food better than Slater’ Bee Wilson As a rule, tarts are filed under “serious cooking”. There is pastry to be made; baking blind to be done; fillings to be mixed; a glaze of some sort. Recipes that take hours rather than minutes. Place the apricots on the pastry, four or five halves to each tart, steering clear of the rim. Slide the baking sheet on top of the hot baking sheet in the oven and bake for 10-12 minutes, till the pastry is puffed and golden.If [your sourdough starter] doesn't rise and bubble when removed from the fridge, then it has probably passed away, and you should pour it down the sink. [Breaking Bread | A sourdough diary] The beloved author of Eat and Tender presents 150 satisfying and comforting recipes based on his favorite childhood food memories and culinary inspirations, accompanied by reflective personal essays. Nigel Slater and James Thompson are co-founders of the independent television production company Sloe Films. Their first series, Eating Together, premiered in Spring 2015 on BBC1. Their latest, Nigel Slater's MiddleEast was shown on BBC2 in Spring 2018 and they are currently working on a new series for 2021. Eating for England', his collection of essays, was dramatised for BBC Radio 4 starring Celia Imrie and Julian Rhind-Tutt.