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The Kitchen Diaries

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Photographed by Jonathan Lovekin, designed by David Pearsonand set in Monotype Haarlhemmer, it isprinted by Graficas Estella. Inviting, sumptuous, but never prentious, Nigel Slater talks us through a year of meals he cooks and eats, tantalising with delicious details.

Nigel Slater recipes from his books: part 2 | Food 20 best Nigel Slater recipes from his books: part 2 | Food

Their latest, Nigel Slater's MiddleEast was shown on BBC2 in Spring 2018 and they are currently working on a new series for 2021. If it's the majesty and froth of a baked apple I am after, then it's Peasgood Nonesuch by choice, followed by a fat organic Bramley. and as a vegetarian, I knew the big finish of a Christmas dinner would not be my favourite part of the book.This is the food that makes up my life, both the Monday to Friday stuff and that for weekends and special occasions. Scatter half of the raspberries over the cake, then spoon the ice cream on top, pushing it right into the corners. To make it, mix a handful of chopped dill and another of chopped mint leaves with 4 tablespoons of yoghurt, and serve with the lamb. A good kitchen diary at that, a Nigel Slater kitchen diary, with about 300 recipes and pictures to go along with it. Nigelis published in Great Britain by Fourth Estate, in the United States by Ten Speed Press at Random House, by DuMont Buchverlagin Germany, Eskmo in Russia andby Fontaine Uitgevers in the Netherlands.

Kitchen Diaries: A Year in the Kitchen with Nigel Slater The Kitchen Diaries: A Year in the Kitchen with Nigel Slater

When reading any of his books I am instantly in his garden seeing what he is speaking of, or in his kitchen smelling and tasting one of his delicious recipes. The leisurely recipes and kitchen stories of the Diaries are ingeniously interspersed with seasonal sections of quick, weeknight suppers in the style of Nigel’s most recent bestseller Eat. While this is happening, cut the apples into small chunks, removing the cores as you go and dropping the fruit into a bowl with the juice of the lemon.Mir gefällt der Gedanke, dass meine Einstellung zum Kochen und Essen auf der Basis von gutem Geschmack und Vergnügen beruht, nicht auf Verehrung und Ehrfurcht. It's quite self indulgent to record your eating habits over a year and to then publish it all, but if you're Nigel Slater such an exercise just seems genuine.

Nigel Slater - THE KITCHEN DIARIES, US Nigel Slater - THE KITCHEN DIARIES, US

Roast until the skin is crisp, but add a little oil or butter to the pan before you put them into the oven, and baste them once or twice during cooking. You can sit and happily read these books as if they were simply delightful novels that paint vivid pictures with words. The stuff I make for myself, for friends and family, for visitors and for parties, for Sunday lunch and for snacks. This book is an essay on that principle in a way which makes the principle real for the average amateur cook who works exclusively at home. Cut 1 large green and 1 large yellow courgette into slices not much thicker than a pound coin, then add the courgette to the onion and pepper in the pan and cook for 15 minutes or so, until soft.

I picked this up because I thought it might have a favorite quick curry recipe, posted by Luisa Weiss on The Wednesday Chef a while ago. Push the partridges down into the marinade and set aside in a cool place for a good hour or two, longer if you have it. Pour in the wine and the vinegar, then add the thyme sprigs and a generous seasoning of sea salt and coarsely ground black pepper. To make the dressing, put the mustard, lemon juice, mint leaves and egg yolks in a blender and whiz for a few seconds. Fresh, seasonal, high-quality ingredients are key to Slater's culinary philosophy, and if you don't live in England and have plenty of disposable income many of the components probably won't be available, or if you do find them they'll be imported and not fresh.

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