Tender Vol. 1: A Cook and His Vegetable Patch - Nigel Slater ...

Beautifully produced bible for the kitchen gardener (281 words)
by Dribblekitten - written on 29/01/10 (Useful, 27 readings)
Rating:

I ve always been a fan of Nigel Slater s writing. His autobiography Toast was so well written, a life story through food, and although I ve not really cooked many of his recipes before I enjoy reading his pieces in the Guardian. Nigel Slater is a very keen gardener (much keener than me) and this book is nicely illustrated with pictures of his garden. The premise of this book is to look at each vegetable that an amateur grower may grow in their allotment and suggest dishes to go with it. If you have seen his recent program Simple Suppers, it is very similar to this in concept. My husband and I were joking when watching it that he d have a recipe book out, even ...

Appetite: So What Do You Want to Eat Today? - Nigel Slater

Tasty (306 words)
by moronboy - written on 16/11/00, updated on 16/11/00 (Very useful, 39 readings)
Rating:

In terms of writing a cookery book that is accessible and open to all, I think 'Appetite' represents a total, abject faliure. For all the culinary pornography that has swept the nation in the past couple of years (and by that, I mean stuff you look at, but have no intention of doing in the real world), I think a lot of people still prefer the Delia approach - simple, rigid and most importantly, reliable. Let loose in a kitchen without a clear plan of attack, I think that many people would feel out of their depth. So, yes, 'Appetite is the antithesis of inclusion, it's an exclusive book, it's desperate burning urge to make people experiment (the Not-Delia ...

Appetite: So What Do You Want to Eat Today? - Nigel Slater

Trying too Hard? (746 words)
by SaraL - written on 02/11/00, updated on 02/11/00 (Very useful, 298 readings)
Rating:

it in a bit further - instead of making it incidental to what could be a very useful addition to anyone's cookery collection. For those unfamiliar with Slater, he has a very warm, often even sensual, approach to writing about food. It's plain this guy really loves the stuff and revels in buying it, preparing it and, most of all, eating it. A key tenet of his cookery philosophy is that we shouldn't be slaves to recipes and should have fun with them and adapt them to our own tatses and what we have in the fridge. Now that's all well and good with some types of recipes and for the more experienced cook. But what Slater totally fails to make clear, ...