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

£15
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A Cook’s Book: The Essential Nigel Slater with over 200 recipes

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

RRP: £30.00
Price: £15
£15 FREE Shipping

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Receiving no public funding, the RA depends on the continuing generosity of our supporters and Friends. Sharing food with those at your table - passing round a bowl of late autumn raspberries or a slice of sugar-encrusted blackberry and apple pie – is heart-warming enough, but a recipe posted in a newspaper, ephemerally on social media or in more lasting form in the pages of a book, has the chance to be shared even more widely.

Chapters include: a slice of tart, a chicken in the pot, everyday greens, the solace of soup and the ritual of tea.For all ebook purchases, you will be prompted to create an account or login with your existing HarperCollins username and password. We are experiencing delays with deliveries to many countries, but in most cases local services have now resumed. But I also enjoy those that are more than just cold instructions, those that are more than simply ‘do this, do that. To become a subscriber to Slightly Foxed: The Real Reader’s Quarterly Magazine, please visit our subscriptions page.

p>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. For more details, please consult the latest information provided by Royal Mail's International Incident Bulletin.

Ebooks fulfilled through Glose cannot be printed, downloaded as PDF, or read in other digital readers (like Kindle or Nook). I like to hear the voice of the cook who tempted me to follow their recipe, to feel they are beside me in the kitchen as I cook, a guide and a friend. A salad tossed together with broad beans, salted ricotta and the first white-tipped radishes of spring; a roast chicken, its crisp skin served with a fat jug of its roasting juices on an autumn day or a gloriously messy platter of grilled aubergines, hummus and torn flatbread shared with the best of friends. We use Google Analytics to see what pages are most visited, and where in the world visitors are visiting from.

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. Slightly Foxed introduces its readers to books that are no longer new and fashionable but have lasting appeal. A longtime food columnist in the UK and the author of fifteen previous books, he cooks food which is sometimes unmistakably British—Cumberland sausage with cheddar roasted-potato mash; smoked haddock and mussel pie—and a page or two later he’s suggesting food which is resolutely, nimbly not of any single tradition: broccoli with pumpkin seeds and bread crumbs; ground lamb with lime and cilantro. From the first jam tart he made with his mum standing on a chair trying to reach the Aga, through to what he’s cooking today, A Cook’s Book is the ultimate Nigel Slater collection.

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There are chapters on vegetarian suppers and meat-feasts; cakes for everyday and special occasions; bread, everyday suppers and the ritual of tea. In that recipe for the lamb with lime and cilantro, Slater gives us the conversation and guidance he wants from a recipe: “Add the lamb and let it color appealingly. The independent-minded quarterly magazine that combines good looks, good writing and a personal approach. I think it’s his best one, and I say that because every single recipe is something you’d make tonight, for supper, with no fuss or stress . Good-humoured, unpretentious and a bit eccentric, it's more like having a well-read friend than a subscription to a literary review.Mrs Woolf, wife of the manager, is a very celebrated author and, in her own way, more important than Galsworthy. The Hogarth Press where I’m working, is in the heart of the literary world, with authors coming in all the time. Every time Nigel Slater announces a new book, I quickly make a spot next to all his other books that sit on my bookshelf. The best recipes are those that not only work but a delight to read, contain a useful tip or two, and guide the reader to a useful result with ease.



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