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

Product Information

Leaving the bird in the switched-off oven for 10-15 minutes with the door ajar is all the attention it needs, but if the roasties need a few minutes longer then I usually bring the meat out and let it snooze on a warm dish, hidden under a crinkly tent of foil. There are three things wrong here: 1.) a plate placed over the bowl works just as well as a freezer bag and has the added advantage of being entirely washable and reusable; 2.) he really should have added "after feeding, covering, putting it into a room temperature non-drafty area, and waiting for 8 hours or so" before stating baldly that " it has probably passed away"; 3.) You should, under no circumstances, " pour it down the sink"! Is he crazy?!! That is so likely to clog the drain! (Perhaps Nigel Slater never made glue from flour and water when he was a child....) www.nigelslater.com is designed and curated by Nigel Slater and created,developed and managed by ph9 - ( http://www.ph9.com/)

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. These are Nigel Slater’s go-to recipes, the heart and soul of his simple and flavorful cooking. Chapters include: Nigel has written hisweekly column for The Observer newspaper for almost thirty years. Itis his curiosity andfascination for details, his observationsof thesmall, human moments of cooking and eating that are the hallmarkofhis writing. The much-loved essays from his kitchen are photographed each week by Jonathan Lovekin.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. 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 Mail

In 2020, most of us finally turned to that “one shelf in the pantry”, the one full of overlooked ingredients, and tried to make a meal. The shelves of Yotam Ottolenghi and his test kitchen team, led by Noor Murad, may have been better equipped than most, but in this guide to making the most of what you have, it’s inspiration that shines, rather than reliance on fancy ingredients. HOA 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 Cook the lentils in deep boiling water for 20 minutes, until they are just tender, then drain. Try not to let them fall apart. Stir them into the tomato mixture. While the pasta cooks, warm the remaining tablespoon of oil in a shallow pan, add the reserved raw squid and the prawns and cook for 2 minutes, till lightly browned. Remove immediately. Christmas Chronicles was named Cookbook of the Year in the Fortnum and Mason Awards and hasbeentranslated into German, Dutch and Russian.

The word “crave” can carry the whiff of junk food devoured in times of stress or sadness. Ed Smith reframes it as the food our body – for any number of reasons – needs and wants. His introduction outlines six main “flavour profiles” we crave, including fresh and fragrant, chilli and heat, cheesy and creamy – and why. These flavour profiles become colour-coded chapters, their recipes precision engineered to hit their mark. Think three citrus salad; sriracha and lemon linguine with chilli pangrattato; cheesy polenta. CF 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. 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. 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.Nigel'swriting has won the National Book Awards, the Glenfiddich Trophy, the James Beard Award, The Fortnum and Mason Award,the British Biography of the Year and the André Simon Memorial Prize. Television awards include a Guild of Food Writers’ Award for his BBC1 series Simple Suppers and the BBC Food Personality of the Year. The stage adaptation of Toast by Henry Filloux-Bennett, was itself recipient of a Cameo Award. Nigel is an honorary Master of Letters(MLitt). Hewasawarded an OBE in theNew YearHonours 2020 'for services to cookery and to literature'.

The Script for Nigel Slater'sToast, the stage production written by Henry Filloux-Bennetis published by Samuel French. A small glass of dry marsala, stirred in with a wooden spoon as the juices simmer on the hob, always reminds me of Christmas. White vermouth is less sweet, summery even. Once you have let everything bubble, correct the resulting liquid with salt, fine pepper and perhaps the merest squeeze of lemon. Buy it for the tamarind mung beans with turmeric oil; the coconut dream cake people go (coco)nuts for Cut the carrots into fine dice, peel and finely chop the garlic and the chillies (discard the seeds if you wish), then add all to the softening onions and continue cooking for another 10 minutes, until the onion is pale gold and translucent. Toast - the20th Anniversary Edition, with an introduction by Elizabeth Day and Afterword by Nigel,will bepublished Autumn 2023.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).