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Appetite Hardcover – 5 Oct 2000


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Product details

  • Hardcover: 448 pages
  • Publisher: Fourth Estate; First Edition edition (5 Oct. 2000)
  • Language: English
  • ISBN-10: 1841152889
  • ISBN-13: 978-1841152882
  • Product Dimensions: 24.6 x 19.6 x 3.6 cm
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (87 customer reviews)
  • Amazon Bestsellers Rank: 260,899 in Books (See Top 100 in Books)

More About the Author

Nigel Slater is one of Britain's most highly regarded food writers. His beautifully written prose, warm personality and unpretentious, easy-to-follow recipes have won him a huge following. He writes an award winning weekly column in the 'Observer' and edits their 'Food Monthly' supplement, and he is a regular contributor to Sainsbury's 'The Magazine'.

Product Description

Amazon Review

What is there to say about a new Nigel Slater book? Especially one called Appetite. It is exactly what it should be. This is the book he has been heading for all along. It is about food, to be sure, but it is also a statement of his personal philosophy, which seems to amount to this: that our appetites are founded in pleasure; and that we must interrogate those pleasures, and take them very seriously indeed, if we are to eat as well as we can. To eat well means to eat, and cook, pleasurably. So in Appetite Slater takes food, and cooking, back to where he believes it belongs, back to the realm of sensuous pleasure and comfort. Back to the sheer bliss, as he might say, of putting something warm, soft and sticky in your mouth.

Very cleverly, he has built his book not around detailed recipes as such--that would be too specific for his purposes--but around the sort of thing that might pop into your head as something you would really like to eat. No one says "I fancy Shallow Fried Herring Milt with Sherry Vinegar, Parsley and Butter Sauce tonight"; but they might well think of a Creamy, Calming Pasta Dish, or a Big Fish Pie, or Bangers and Mash. They might like to know, too, some of the endless variations they can play on these platonic essences. These are the kinds of food this generous and handsome book celebrates; foods that have a genuine part to play in people's lives. This is quintessential Nigel Slater, laid-back, not claiming any special privilege as a chef ("If I can do it, so can you" he remarks); and all wrapped up in that wonderful, lived-in, squashy prose that hits the spot every time. A feast of a book, from a man with no tricks or gimmicks, who is happily in touch with his own appetites and wants to put us in touch with ours.--Robin Davidson

Review

'He's a genius, his food is scrummy and his voice more personal than usual’ Guardian

‘Slater remains the reigning champion…Appetite is an instant classic. It's comprehensive, inspirational and beautiful to look at.’ Daily Express

'The total and utter must-have of the year' Rosie Kindersley


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Customer Reviews

4.7 out of 5 stars

Most Helpful Customer Reviews

70 of 71 people found the following review helpful By Andrew Millar on 16 July 2005
Format: Paperback
My brother's boss bought him a copy, which I nicked. I then bought my parents a copy.... No more is "It's Delia" heard at the dinner table... oh no, "It's Nigel".
This book hugely helped me as a cook. Nigel Slater teaches you cooking - not following a recipe. Indeed, the recipes are very vague in places, stating "a handful" of this, and "a pinch" of that. It's all about helping the reader develop their own skills as a cook. This is unfussy, everyday sort of food, the sort you want to cook after a horrid day at work, with an emphasis on using quality, fresh and seasonal ingredients.
I love the way the recipes have suggestions for adapting them. For example, his basic tomato pasta sauce has a page of variations, many of which are quite scrummy. After a while, you'll leave the book to one side and start improvising yourself!
But at the same time, this is a book you'll want to go back to. The illustrations are beautiful, and Slater writes clearly and with a warm humanity - he almost sounds as if he too has dreadful days when all he wants to do is escape home! There's also lots of useful information such as when particular foods are at their best according to season.
Great stuff for novices but (I'm told) also superb for more experienced cooks.
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81 of 83 people found the following review helpful By A Customer on 21 Nov. 2001
Format: Paperback
Like many avid home cooks I have bought a dozen of the latest star-chef books including Jamie, Nigella et al...and also others of Nigel.
Among them I find Nigel's recipe's just as mouthwatering but somewhat easier to follow and more likely to get results as per the photos. He also is a little bit less fashion conscious and doesn't add neat tricks for the sake of coolness.
This book stands our in particular even amongst his others that I have. The lamb shank menu is a great winter warmer for up to 12 people with little stress, the 30 minute fish supper has become a trusty one to give to new guests, and his asian curries are that much more rounded in flavour than others I have tried.
I have bought this book as a present for at least half a dozen friends and as my wife will tell you nothing gives me more pleasure than opening it up on a Saturday afternoon after lunch, over a glass of red wine, and deciding what to cook that night.
I am 30 yrs old and British although living expat in Belgium. After many years of M&S pre-made meals I started cooking about three years ago when living in Italy and would since rate it as my number one obsession. Life for me revolves around good food and wine shared with friends and family.
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74 of 77 people found the following review helpful By Virago on 2 Sept. 2002
Format: Paperback
I bought my first Nigel Slater book (Real Food) on a whim because it contained a section about cheese, my favourite food (!), and I have been absolutely hooked since. When I got 'Appetite' home I spent virtually the whole night reading it and devouring every word. He writes so temptingly about food that you just want to eat eat eat!!
If you're looking for fancy, pretty food then this may not be up your street but if you are looking for sheer, animal satisfaction and food that hugs your soul then this is the book for you! I must admit, I am partial to a bit of both types but this is the book I come to time and time again, the one that is splattered with all sorts of sauces, ice creams and bits of pastry, and the one that has produced groans of pleasure from everyone from my boyfriend to my parents to my friends who happen to sample my cooking with Nigel's inspiration.
It's not a book with strict, precise recipes, Nigel encourages you to cook with a little of your own judgement and he does this in such an enthusiastic way that it makes it seem easy, and it is! I cannot say enough good things about this book and the only bad thing I can come up with is that the food in it is so good that you may pile on a few pounds, but you'll have such fun doing it it really is worth it!!
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12 of 12 people found the following review helpful By Booksthatmatter on 9 Jun. 2003
Format: Paperback
Appetite is a very innovative book and an immensely useful one for the every day cook. Nigel Slater takes a basic ingredient or cooking technique, explains it clearly and appealingly and then prompts you to experiment with hints and tips for variants of the basic dish. It's easy to see why he has enjoyed such success as a food journalist. He doesn't talk down to or patronise the experienced cook and equally is accessible to the novice. It is very realistic and is also free of the cringe-inducing tweeness of his nearly-name-sake and good friend, Nigella. Very refreshing indeed - I refer to it all the time, which is what you want in a cookbook.
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11 of 11 people found the following review helpful By Mr. P. J. Hall on 19 Jan. 2010
Format: Paperback
I have collected a large number of food books which I greatly enjoy and consult. However, there is simply no better book than this. Even after using and savouring it for years, I constantly find new stuff to inform and educate. THe way the author suggests alternatives to the recipes and encourages a relaxed approach to the task is absolutely the opposite to the fussy over-detailed approach of cooks of long ago. The greatest compliment I can pay is to record the fact that I frequently embark on cooking a meal from or inspired by the book after just browsing its pages, and usually find that ( courtesy of the alternatives advice ) I can manage to find the ingredients. If I could only retain one book, or select one as a present for an aspiring cook, this would be the one.
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