New Releases by Nigel Slater

Nigel Slater has gathered together a collection of recipes that warm, satisfy and please. Real cooking is not about fancy stocks and sauces but the understanding of the little things. Originally published: 1997.

Beloved British food writer Nigel Slater presents a yearlong record of his grocery shopping, cooking, and entertaining, along with endearing culinary stories and witticisms plus dozens of recipes and more than 300 full-color photographs.

Toast is Nigel Slater’s truly extraordinary story of a childhood remembered through food. In each chapter, as he takes readers on a tour of the contents of his family’s pantry—rice pudding, tinned ham, cream soda, mince pies, lemon drops, bourbon biscuits—we are transported.... His mother was a chops-and-peas sort of cook, exasperated by the highs and lows of a temperamental stove, a finicky little son, and the asthma that was to prove fatal. His father was a honey-and-crumpets man with an unpredictable temper. When Nigel’s widowed father takes on a housekeeper with social aspirations and a talent in the kitchen, the following years become a heartbreaking cooking contest for his father’s affections. But as he slowly loses the battle, Nigel finds a new outlet for his culinary talents, and we witness the birth of what was to become a lifelong passion for food. Nigel’s likes and dislikes, aversions and sweet-toothed weaknesses, form a fascinating backdrop to this exceptionally moving memoir of childhood, adolescence, and sexual awakening. A bestseller (more than 300,000 copies sold) and award-winner in the UK, Toast is sure to delight both foodies and memoir readers on this side of the pond—especially those who made such enormous successes of Ruth Reichl’s Tender at the Bone and Anthony Bourdain’s Kitchen Confidential.

u003eDer großartigste Kochbuchautor von allen, Der Philosoph der englischen Küche, von Gott gesandt - in bezug auf Nigel Slater, den angesagtesten Koch Großbritanniens, überschlägt sich die Presse. Und Jamie Oliver setzt noch eins drauf. Kollege Nigel sei ein gottverdammtes Genie! Im Leben von Slater dreht sich alles ums Essen und Schmecken, und das war noch nie anders. In Halbe Portion erinnert er sich, wie er als Junge die wundervolle Welt des Essens für sich entdeckte und seine Leidenschaft fürs Kochen mit Kartoffelbrei, Lammbraten und Butterscotch Flavour Angel Delight entzündet wurde ... Zugleich erzählt er die rührende Geschichte einer englischen Kindheit - mit einer Mutter, die Toast so sicher verkohlte, wie jeden Morgen die Sonne aufgeht, mit Cheese Footballs, den mit Käsewürfeln gespickten Grapefruits und mit Real Food. Schenken Sie es jemandem, den Sie wirklich lieben.

Food writer Nigel Slater turns his enthusiasm for the pleasures of eating to the pleasures of drinking fresh juices. His book, full of recipes and advice, celebrates the pleasures to be gained from the nectar of the gods. He explains that once you reconcile yourself to cleaning your juicer you''re hooked: the benefits of a glass of fruit and vegetable juice can be felt almost immediately. In this collection of juicing ideas, he suggests elegant combinations (pear and watercress), comforting old favourites (banana, milk & honey), and clean-tasting, revitalising ideas (pineapple mint shake). For Slater, the health benefits - which are clearly explained - are an added bonus, a glorious freebie.

Nigel Slater''s inspirational guide to home cooking.I want you to take in the spirit of the recipes and to deviate according to your ingredients and your feelings. I urge you to break the rules. I want you to follow your appetite.''

This cookbook includes all the recipes shown on the author''s eight-part television series of the same name, shown on Channel 4, Autumn 1999. There are also be more ideas, all based on using the widest range of ingredients, from mass-produced sliced white bread to Italian ciabatta.

Accompanies the author''s first television series, shown on Channel 4. The recipes he has selected in this cookbook focus on the foods he is passionate about.

Nigel Slate ? Winner of the 1995 Glenfiddich Trophy and the Cookery Writer of the Year AwardFollowing the tremendous success of his first two books, Nigel Slater has spread his net wider to offer quick and delicious meals from Asia, India and China as well as dishes from Europe.An inspired worldwide collection of quick and accessible dishes; robust and honest, they are constructed so the ingredients shine, the cooking is simple, and the results impressive ... Go shopping with a copy of The 30-Minute Cook and you can feast on the pleasure of real food --Hugo Arnold in the Evening StandardWonderful --SHE magazineThe whiff of kaffir lime leaves, cumin and ginger wafts from the pages ... Slater is a very relaxed and relaxing kitchen companion ? and I can think of no one more likely to coax timid cooks into a spirit of culinary adventure --Philippa Davenport in the Financial TimesMore than any other cookery writer, Nigel Slater knows how to invoke base, unbridled greed --Julia Llewellyn Smith in The TimesNo other cookery writer has their finger as firmly on the pulse of contemporary cooking and eating --Time OutA brilliant compilation of easy-to-cook, imaginative recipes --Antony Worrall Thompson in the Sunday Express

An enticing collection of 200 stylish ways to end a meal each ready to devour in under 30 minutes. In the indispensable companion to his REAL FAST FOOD, food writer Nigel Slater focuses on easily executed desserts. From blackberries steeped in red Barolo to bread and butter pudding, Slater''s signature style and wit shine through. Line art throughout.

A collection of recipes from Marie Claire magazine. Full of simple and quick to prepare recipes it covers starters and snacks, salads, fish, meat, vegetables and puddings.