Real Cooking Paperback – 2 Nov 2006
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Nigel Slater is the god of sticky things. He loves bones you can gnaw, the crispy bits from the bottom of the roasting pan, squishy things to eat on crusty bread with juices dribbling down your chin. Unctuousness. This is the man who made greed sexy. His cooking is determinedly domestic, to be consumed alone, or as an intimate supper with a loved one (in Slater's case, it seems, often the cat), occasionally rising to the heights of an informal dinner party. Within these self-imposed bounds, he's unbeatable. In Real Cooking he continues the campaign he began with Real Food, the essence of which is that a baked potato can, if prepared with love and attention, be as satisfying as any more elaborate confection. Real Cooking represents something of a broadening of scope, though, with the emphasis firmly turned to the cooking process:
Real cooking is about making ourselves something to eat that involves a bit of simple roasting, grilling or frying. Nothing complicated. Nothing that is not within the grasp of a novice cook. But it is cooking, rather than opening a packet or a tin.So he has put together a wide-ranging collection of straightforward but unfailingly seductive recipes that anyone could manage, set about with the familiar reassuring, no-nonsense Slater commentary. He makes everything sound delicious. Where to start in illustrating this? At random: "Grilled Mackerel with Sherry Vinegar", "Creamed Oyster Toasts", "Herbed Roast Chicken" (with wonderful before and after photographs), "Pasta with Spicy Sausage and Mustard", "Roast Spiced Aubergines", "Lemon Surprise Pudding". The great thing about this book is that it's just the thing to give to someone who lacks confidence in the kitchen; but it's also a terrifically handy compendium for a cook looking for simple but tasty ideas. --Robin Davidson --This text refers to an out of print or unavailable edition of this title.
About the Author
Nigel Slater is the author of Real Fast Food, Real Fast Puddings, The 30-Minute Cook, Real Food, Appetite and The Kitchen Diaries. Real Fast Food was shortlisted for the Andre Simon Award while The 30-Minute Cook was nominated for both the Glenfiddich and Julia Child Awards. In 1995 he won the Glenfiddich Trophy and he has twice won the Cookery Writer of the Year Award as well as being named Media Personality of the Year in the 1996 Good Food Awards. He is the Observer's food writer and he writes a monthly column for Observer Food Monthly.
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Top Customer Reviews
So why 4 stars not 5 stars, well if you are beef lover you going to be disappointed that no beef recipes make an appearance.
Unlike some cookbooks, these recipes are all tried-and-tested (never understood that figure of speech - are not they one and the same thing?). It is all food that he cooks at home. Not to say that this is simple, inoffensive food. His blue cheese risotto was comforting yet intriguing to the palate. A lentil soup with mushroom and lemon was moreish and exciting, probably not easy to pull off with lentils. Can't wait to try one of his curries (inauthentic by his own admission, but as he says, who cares? It is how the thing tastes that we care about).
This book is not filled with pictures of Nigel. You may or may not know what he looks like. He cares not. The pictures are of him cooking the recipes you read in the book, in his kitchen, with his own pots and pans. And it works wonderfully.
Celeb-chef cookbooks are fine, but if you wanted to learn to cook for yourself, or if you wanted a cookbook that you could happily cook from, at no great cost, every day of the week, it is to Nigel that you would turn. Food writing as it should be.
I just love his relaxed, informal style of cooking and eating. He firmly believes that good cooking is within everyone's grasp and that good food is something to be relished. "What makes something really good to eat? What is the difference between cooking something that is merely fuel and something that is a joy to devour? It is certainly not the need to make our cooking more complicated, neither is it an art that we must have at out fingertips. It is simply the understanding of the little things that make something especially good; the golden, savoury goo that builds up under a pork chop you have left to cook slowly in its pan; the intense flavour of the bits of lamb that have caught on the bars of the grill; the gravy you make from the sticky bits left in the pan after you have sauteed some chicken thighs...... The roast potato that sticks to the roasting tin; the crouton from the salad that has soaked up the mustardy dressing...I am not sure that anyone needs to learn how to make mosiacque de poulet sauce gibiers, but how to roast a chicken so that its skin is crisp and its flesh juicy is certainly worth knowing."
The book is divided into chapters as follows: Fish & shellfish; Chicken & Other Birds; Pork, Bacon & Sausages; Lamb & other meats; Pasta, Beans, Rice & Grains; Vegetables; Cheese, Snacks & Puddings.
Fish recipes include cod, leek & parsley pie; haddock fish cakes with dipping sauce; roast fish with Indian spices and coconut or with lemon & mint; sole with butter & green herbs; grilled oysters with tarragon garlic butter; plus squid, crab, prawns.Read more ›
Most Recent Customer Reviews
Great book. I purchased this as a gift for my mum. It is really good and filled with handy recipes. I am interested in other books by Nigel Slater. Read morePublished 8 months ago by geo d.
Book is now stained and well worn as had it ages and still refer to it often - A good sign of any cookbook.Published 10 months ago by Kat - The Hillbilly Mouse Hunter