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Amazon.co.uk Review
Observer columnist Nigel Slater has chosen his eight favourite foods and sculpted a sensational cookbook around them. And what are they? Potatoes, chicken, sausages, garlic, bread, cheese, ice-cream and chocolate.
For each of the eight he offers a selection of recipes, some from friends and colleagues, including Alastair Little, Rowley Leigh, Peter Gordon and Nigella Lawson. As he explains in the introduction, "By Real Food I mean big-flavoured, unpretentious cooking. Good ingredients made into something worth eating. Nothing fancy. Nothing extravagant. Nothing careless or slapdash. Just nice, uncomplicated food--be it chicken roasted with olive oil, lemon and basil or simply a big, fat mushroom baked in garlic butter and stuffed inside a soft bap." And that's pretty much what he's achieved, though he does let himself go on occasion with recipes like Deep-fried Ice Cream and Mincemeat Parcels.
The book is peppered with short essays on ingredients that bear Slater's trademark dry wit. He is definitely one of Britain's best food writers and his collaboration with photographer Jonathan Lovekin marks this book out from the crowd. --This text refers to an out of print or unavailable edition of this title.
Review
'The greatest cookery writer of them all.' Guardian 'He is a genius.' Matthew Fort 'Nigel is a bloody genius.' Jamie Oliver 'No one writes more temptingly about food.' Independent 'My kitchen God.' Red
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Most Helpful Customer Reviews
74 of 75 people found the following review helpful:
5.0 out of 5 stars
A cookbook for the non-Atkins generation,
By
This review is from: Real Food (Hardcover)
I've had a copy of this book now for nearly 5 years and I think I must have tried 80% or so of the recipes. One thing that distinguishes this book from any other is the honesty of the narrative. Nigel Slater sounds like he wrote the book as he was actually doing the cooking itself, throwing ingredients into a pan with carefree aplomb. All of the recipes are full-fat, no-mess good wholesome food. My particular favourite is dauphinoise (ie posh) potataoes with smoked haddock. An absolute joy of a side dish. Also try the fish with parmesan crust and Tom Yam Gai soup. The only thing that it lacks is photographs. Sometimes you have to hope it looks like it should, and a few more photographs would help. That aside, none of the meals have gone wrong and I use the book regularly, even now. Highly recommended.
42 of 43 people found the following review helpful:
5.0 out of 5 stars
More than just a great cook book, an entertaining read too!,
By A Customer
This review is from: Real Food (Paperback)
Nigel Slater is a genius. His recipes are simple and easy to follow, with mouth-wateringly delicious results. I could not pick one favourite from this book, having tried more than half of the recipes therein, they're all just too good. But the very best part is that this is not just a recipe book, it's a damned good read, which brought more than one chuckle from my lips as I read from cover to cover within a day of receiving it. This man is passionate about food......it's contagious!!!
49 of 51 people found the following review helpful:
5.0 out of 5 stars
Real Food - No messing about,
By Emerald Greene "Mrs. Shrek" (Surrey) - See all my reviews
This review is from: Real Food (Paperback)
Nigel who??? That is what I thought to myself when I first began watching Nigel Slater on television. I may have never heard of the man before but it didn't take long to see why he deserved his own T.V. series. Mouthwatering dishes were produced one by one before my eyes in such a relaxed and easy manner that my arm positively ached due to constantly scribbling down the recipes. Enough is enough I decided, and instantly tracked down and purchased the 'Real Food' book. Mr Slater writes very much as he speaks; he is obviously very passionate about food and yet with him there are no frills, no messing about, just great food. Truly great food!! I absolutely love the pieces that he has written in amongst the recipes, where he talks about the various foods he has included, ranging from the chip butty (do not underestimate this) to 'garlic scallops' and way beyond. I'm told by a friend (who is married to a french man) that cooking a camembert would be sacriledge to the French. What a challenge! I'd already tried Nigels recipe for 'Camembert baked in a box', and couldn't see how anyone could possibly dislike it. I persuaded my friend to surrender her Camembert in the name of science then set about preparing it a la Monsieur Slater. We all watched her husbands highly dubious face with great interest as we presented the dish as a starter to our meal. He tentatively dunked his first bit of bread into the bubbling oozing cheese, and gradually his expression turned from horror to confusion to thoughtfulness and finally to delight. He almost splintered the box trying to scrape the last dregs out of it and insisted I give him the recipe so he could try it out on his family! I have since tried many of the recipes from this book, a particular favourite of mine is the 'Pasta with spicy sausage, bazil and mustard', it is incredibly easy and yet so tasty that my tongue is actually tingling as I am typing about it. Another superb one is the rather impressive (and yet still amazingly easy) 'Baked goats cheese in pastry'. I could go on and on, but instead I will simply say that this man has arrived at the top of my list of favourite chefs, and this book is one of the most treasured in my rather extensive culinary library. I have already asked my husband to buy me another of Nigel Slaters books ('Appetite') for my birthday, and if it's even half as good as 'Real Food' I'll still be totally delighted.
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