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Real Good Food: The Essential Nigel Slater
 
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Real Good Food: The Essential Nigel Slater (Paperback)

by Nigel Slater (Author)
5.0 out of 5 stars  See all reviews (1 customer review)

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Product details

  • Paperback: 228 pages
  • Publisher: Fourth Estate Ltd (18 Sep 1995)
  • Language English
  • ISBN-10: 1857023706
  • ISBN-13: 978-1857023701
  • Product Dimensions: 21 x 19 x 2 cm
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon.co.uk Sales Rank: 85,663 in Books (See Bestsellers in Books)

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    #19 in  Books > Food & Drink > Food Writers > Nigel Slater

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Product Description

Product Description

Derived from Nigel Slater's column in the "Observer", this book is full of recipes, technical tips, short-cuts, snippets of history, anecdotes and meditations on the aesthetics of eating. Most of all it is a testament to the pleasures of good food, from the grand poetry of a wild salmon in cream and dill sauce to the sheer sensuousness of hot buttered toast. Nigel Slater is the winner of the Glenfiddich Trophy, the Glenfiddich Cookery Writer of the Year and joint winner with Kevin Summers of the Glenfiddich Visual Award.


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'.

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160 of 160 people found the following review helpful:
5.0 out of 5 stars Food to brighten the dullest day., 6 Oct 2000
By A Customer
As with all Nigel Slater's books, Real Good Food is more than just a collection of great recipes; it is a delight to read as Nigel's personality, humour and joy in cooking really great food shines through.

This book contains some great ideas for both the novice and experienced cook and shows what good British cooking is all about. There are some international recipes, but the focus is definitely on British food, including some long forgotten, but scrumptious dishes like Pan Haggerty.

Although it has recipes to suit all seasons, it excels in the kind of food that cheers a miserable winter's day. Many recipes have a concise number of ingredients, take less time to cook than a frozen lasagne and taste how food is meant to be. Satisfying and flavoursome while earning the cook an accolade or two.

I have a dog eared copy of this book from its first publishing. Since then I have given copies to friends of all ages, some of whom are cooking for the first time, others with years of experience. His techniques and tips are great, and I feel inspired to cook by flicking through the pages, even after the busiest day.

While some of the recipes might not be exactly slimming, they are definitely worth the calories, particularly the Tarte Tatin of Caramelised Onions, Sausage dishes and the wonderful Baked Sea Bream with Fennel & White Wine.

If you are looking for fusion food, or complicated recipes, this is not for you. If you are looking for food that is both satisfying to cook and eat, you'll love it.

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