Cooking

Tender

A Cook and His Vegetable Patch

Author: Nigel Slater

Publisher: Ten Speed Press

ISBN: 1607740400

Category: Cooking

Page: 624

View: 1001

A comprehensive, deeply personal, and visually stunning guide to growing and cooking vegetables from Britain’s foremost food writer, with more than 400 recipes and extensive gardening notes. In the tradition of Roast Chicken and Other Stories comes Tender, a passionate guide to savoring the best the garden has to offer. An instant classic when it was first published in the UK, Tender is a cookbook, a primer on produce, and above all, a beloved author’s homage to his favorite vegetables. Slater’s inspired and inspiring writing makes this a book to sit with and savor as much as one to prop open in the kitchen. The chapters explore 29 vegetables and offer enticing, comforting recipes such as Potato Cakes with Chard and Taleggio, a Tart of asparagus and Tarragon, and Grilled Lamb with Eggplant and Za’atar. With wit, enthusiasm, and a charming lack of pretension, Slater champions vegetables—through hands-on nurturing in the garden and straightforward preparations in the kitchen—with this truly essential book for every kitchen library. From the Hardcover edition.
Cooking

Ripe

A Cook in the Orchard

Author: Nigel Slater

Publisher: Ten Speed Press

ISBN: 1607743337

Category: Cooking

Page: 600

View: 9584

Britain’s foremost food writer Nigel Slater returns to the garden in this sequel to Tender, his acclaimed and beloved volume on vegetables. With a focus on fruit, Ripe is equal parts cookbook, primer on produce and gardening, and affectionate ode to the inspiration behind the book--Slater’s forty-foot backyard garden in London. Intimate, delicate prose is interwoven with recipes in this lavishly photographed cookbook. Slater offers more than 300 delectable dishes--both sweet and savory--such as Apricot and Pistachio Crumble, Baked Rhubarb with Blueberries, and Crisp Pork Belly with Sweet Peach Salsa. With a personal, almost confessional approach to his appetites and gustatory experiences, Slater has crafted a masterful book that will gently guide you from the garden to the kitchen, and back again.
Cooking

Notes from the Larder

A Kitchen Diary with Recipes

Author: Nigel Slater

Publisher: Ten Speed Press

ISBN: 1607745445

Category: Cooking

Page: 544

View: 9512

Following on the success of Tender and Ripe, this companion to the bestsellingKitchen Diaries is a beautiful, inspiring chronicle of a year in food from beloved food writer Nigel Slater. In this companion to the bestselling Kitchen Diaries, Britain’s foremost food writer returns with quietly passionate, idiosyncratic musings on a year in the kitchen, alongside more than 250 of his simple and seasonal recipes. Beloved author Nigel Slater shares his thoughts on topics as various as the kitchen knife whose every nick and stain is familiar, how to make a little bit of cheese go a long way when the cupboards are bare, and his reluctance to share desserts. Based on Slater’s journal entries, Notes from the Larder is a collection of small kitchen celebrations, whether a casual supper of grilled lamb, or a quiet moment contemplating a bowl of cauliflower soup with toasted hazelnuts. Through this personal selection of recipes, Slater offers a glimpse into the daily inspiration behind his cooking and the pleasures of making food by hand.
Gardening

Grow Cook Eat

A Food Lover's Guide to Vegetable Gardening, Including 50 Recipes, Plus Harvesting and Storage Tips

Author: Willi Galloway

Publisher: Sasquatch Books

ISBN: 1570617953

Category: Gardening

Page: 304

View: 3819

From sinking a seed into the soil through to sitting down to enjoy a meal made with vegetables and fruits harvested right outside your back door, this gorgeous kitchen gardening book is filled with practical, useful information for both novices and seasoned gardeners alike. Grow Cook Eatwill inspire people who already buy fresh, seasonal, local, organic food to grow the food they love to eat. For those who already have experience getting their hands dirty in the garden, this handbook will help them refine their gardening skills and cultivate gourmet quality food. The book also fills in the blanks that exist between growing food in the garden and using it in the kitchen with guides to 50 of the best-loved, tastiest vegetables, herbs, and small fruits. The guides give readers easy-to-follow planting and growing information, specific instructions for harvesting all the edible parts of the plant, advice on storing food in a way that maximizes flavor, basic preparation techniques, and recipes. The recipes at the end of each guide help readers explore the foods they grow and demonstrate how to use unusual foods, like radish greens, garlic scapes, and green coriander seeds.
Cooking

Real Food

Author: Nigel Slater

Publisher: Fourth Estate Classic House

ISBN: 9781841151441

Category: Cooking

Page: 320

View: 9131

Since its publication in 1998, this ground-breaking classic has become the essential food book to have both on the kitchen shelf and the bedside table. From sausages to ice cream, potatoes to garlic, it covers the renowned Nigel Slater's indispensable signature dishes, including The Stickiest Ever Chicken Wings, Baked Goat's Cheese and Pesto in Filo Pastry, Smoked Mackerel Dauphinoise, and the classic Bacon Butty. In his signature unpretentious style, Nigel finds good things to make using every kind of ingredient, from mass produced white bread to the finest Italian loaves. Featuring accessible and inspiring recipes packed with flavor and accompanied by passionate lively writing, this attractive reissue edition is ideal for any home cook.
Cooking

A Year of Good Eating: The Kitchen Diaries III

Author: Nigel Slater

Publisher: HarperCollins UK

ISBN: 0008153701

Category: Cooking

Page: 560

View: 4121

An immediate new classic from Nigel Slater. Over 250 recipes, moments and ideas for good eating, with extra-special seasonal sections for quick, weeknight eats.
Cooking

My Paris Kitchen

Recipes and Stories

Author: David Lebovitz

Publisher: Ten Speed Press

ISBN: 1607742683

Category: Cooking

Page: 352

View: 8257

A collection of stories and 100 sweet and savory French-inspired recipes from popular food blogger David Lebovitz, reflecting the way Parisians eat today and featuring lush photography taken around Paris and in David's Parisian kitchen. In 2004, David Lebovitz packed up his most treasured cookbooks, a well-worn cast-iron skillet, and his laptop and moved to Paris. In that time, the culinary culture of France has shifted as a new generation of chefs and home cooks—most notably in Paris—incorporates ingredients and techniques from around the world into traditional French dishes. In My Paris Kitchen, David remasters the classics, introduces lesser-known fare, and presents 100 sweet and savory recipes that reflect the way modern Parisians eat today. You’ll find Soupe à l’oignon, Cassoulet, Coq au vin, and Croque-monsieur, as well as Smoky barbecue-style pork, Lamb shank tagine, Dukkah-roasted cauliflower, Salt cod fritters with tartar sauce, and Wheat berry salad with radicchio, root vegetables, and pomegranate. And of course, there’s dessert: Warm chocolate cake with salted butter caramel sauce, Duck fat cookies, Bay leaf poundcake with orange glaze, French cheesecake...and the list goes on. David also shares stories told with his trademark wit and humor, and lush photography taken on location around Paris and in David’s kitchen reveals the quirks, trials, beauty, and joys of life in the culinary capital of the world.
Cooking

Tender

A Cook and His Vegetable Patch

Author: Nigel Slater

Publisher: Ten Speed Press

ISBN: 1607740400

Category: Cooking

Page: 624

View: 5676

A comprehensive, deeply personal, and visually stunning guide to growing and cooking vegetables from Britain’s foremost food writer, with more than 400 recipes and extensive gardening notes. In the tradition of Roast Chicken and Other Stories comes Tender, a passionate guide to savoring the best the garden has to offer. An instant classic when it was first published in the UK, Tender is a cookbook, a primer on produce, and above all, a beloved author’s homage to his favorite vegetables. Slater’s inspired and inspiring writing makes this a book to sit with and savor as much as one to prop open in the kitchen. The chapters explore 29 vegetables and offer enticing, comforting recipes such as Potato Cakes with Chard and Taleggio, a Tart of asparagus and Tarragon, and Grilled Lamb with Eggplant and Za’atar. With wit, enthusiasm, and a charming lack of pretension, Slater champions vegetables—through hands-on nurturing in the garden and straightforward preparations in the kitchen—with this truly essential book for every kitchen library. From the Hardcover edition.
Cooking

The Kitchen Diaries

Author: Nigel Slater

Publisher: HarperCollins UK

ISBN: 0007388691

Category: Cooking

Page: 400

View: 9960

Following the success of ‘Real Food’ and ‘Appetite’, this is the tenth book from Nigel Slater, the award-winning food writer and author of the bestselling autobiography, ‘Toast’.
Biography & Autobiography

Toast

The Story of a Boy's Hunger

Author: Nigel Slater

Publisher: Penguin

ISBN: 1440623457

Category: Biography & Autobiography

Page: 256

View: 2621

Toast is Nigel Slater’s truly extraordinary story of a childhood remembered through food. In each chapter, as he takes readers on a tour of the contents of his family’s pantry—rice pudding, tinned ham, cream soda, mince pies, lemon drops, bourbon biscuits—we are transported.... His mother was a chops-and-peas sort of cook, exasperated by the highs and lows of a temperamental stove, a finicky little son, and the asthma that was to prove fatal. His father was a honey-and-crumpets man with an unpredictable temper. When Nigel’s widowed father takes on a housekeeper with social aspirations and a talent in the kitchen, the following years become a heartbreaking cooking contest for his father’s affections. But as he slowly loses the battle, Nigel finds a new outlet for his culinary talents, and we witness the birth of what was to become a lifelong passion for food. Nigel’s likes and dislikes, aversions and sweet-toothed weaknesses, form a fascinating backdrop to this exceptionally moving memoir of childhood, adolescence, and sexual awakening. A bestseller (more than 300,000 copies sold) and award-winner in the UK, Toast is sure to delight both foodies and memoir readers on this side of the pond—especially those who made such enormous successes of Ruth Reichl’s Tender at the Bone and Anthony Bourdain’s Kitchen Confidential.
Cooking (Vegetables)

Vegetable of the Day

365 Recipes for Every Day of the Year

Author: Kate McMillan

Publisher: N.A

ISBN: 9780992705848

Category: Cooking (Vegetables)

Page: 304

View: 8848

This illuminating collection features a different vegetable for every day of the year. Rustic and elegant, simple and complex, classic and contemporary, the 365 recipes will inspire you to put seasonal vegetables on every menu.
Cooking

Ottolenghi

The Cookbook

Author: Yotam Ottolenghi,Sami Tamimi

Publisher: Ten Speed Press

ISBN: 1607744198

Category: Cooking

Page: 304

View: 1904

Available for the first time in an American edition, this debut cookbook, from bestselling authors Yotam Ottolenghi and Sami Tamimi of Plenty and Jerusalem, features 140 recipes culled from the popular Ottolenghi restaurants and inspired by the diverse culinary traditions of the Mediterranean. Yotam Ottolenghi’s four eponymous restaurants—each a patisserie, deli, restaurant, and bakery rolled into one—are among London’s most popular culinary destinations. Now available for the first time in an American edition and updated with US measurements throughout, this debut cookbook from the celebrated, bestselling authors of Jerusalem and Plenty features 140 recipes culled from the popular Ottolenghi restaurants and inspired by the diverse culinary traditions of the Mediterranean. The recipes reflect the authors’ upbringings in Jerusalem yet also incorporate culinary traditions from California, Italy, and North Africa, among others. Featuring abundant produce and numerous fish and meat dishes, as well as Ottolenghi’s famed cakes and breads, Ottolenghi invites you into a world of inventive flavors and fresh, vibrant cooking. From the Hardcover edition.
Fruit juices

Thirst

Author: Nigel Slater

Publisher: HarperCollins UK

ISBN: 0007228104

Category: Fruit juices

Page: 192

View: 1578

Food writer Nigel Slater turns his enthusiasm for the pleasures of eating to the pleasures of drinking fresh juices. This book, full of recipes and advice, celebrates the pleasures to be gained from the 'nectar of the gods'.
Cooking

Tender Grassfed Meat

Traditional Ways to Cook Healthy Meat

Author: Stanley A. Fishman

Publisher: N.A

ISBN: 9780982342909

Category: Cooking

Page: 221

View: 7819

Tender Grassfed Meat shows you how to prepare grassfed meat so it comes out tender and delicious every time. Beef, bison, and lamb are at their healthy best when they have been fed only the food they were designed to eat- grass. This is the meat that humankind has thrived on for thousands of years. Now, people are rediscovering the health benefits and wonderful taste of these traditional meats. Tender Grassfed Meat adapts traditional ways of cooking grassfed meat for modern kitchens. The results have to be tasted to be believed. Grassfed meat is leaner, denser, less watery, and far more flavorful than other meat. It must be cooked differently. All the recipes in this book have been specifically created and designed for grassfed meat, using only the best natural ingredients. The step-by-step recipes are detailed and easy to use.
Cookery

Real Cooking

Author: Nigel Slater

Publisher: N.A

ISBN: 9780140252774

Category: Cookery

Page: 287

View: 6711

Award winning writer Nigel Slater has gathered together a superb collection of recipes that warm, satisfy and please. REAL COOKING is not about fancy stocks, sauces and spun sugar baskets but understanding the little things that can turn a simple supper into something sublime.'This is real cooking. The roast potato that sticks to the roasting tin; the crouton from the salad that has soaked up the mustardy dressing ...; these are the things that make something worth eating. And worth cooking' Nigel Slater
Cooking

Cooking in the Moment

A Year of Seasonal Recipes

Author: Andrea Reusing

Publisher: Clarkson Potter Publishers

ISBN: 0307463893

Category: Cooking

Page: 271

View: 6788

The restaurant proprietor and advocate of the sustainable foods movement demonstrates how to enjoy locally-grown, seasonal foods throughout the year, in a reference complemented by personal stories and recipes.
Cooking

On Food and Cooking

The Science and Lore of the Kitchen

Author: Harold McGee

Publisher: Simon and Schuster

ISBN: 9781416556374

Category: Cooking

Page: 896

View: 5350

Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment. On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques. Among the major themes addressed throughout this new edition are: Traditional and modern methods of food production and their influences on food quality The great diversity of methods by which people in different places and times have prepared the same ingredients Tips for selecting the best ingredients and preparing them successfully The particular substances that give foods their flavors and that give us pleasure Our evolving knowledge of the health benefits and risks of foods On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.
Cooking

CookWise

The Secrets of Cooking Revealed

Author: Shirley O. Corriher

Publisher: William Morrow Cookbooks

ISBN: 9780062098658

Category: Cooking

Page: 544

View: 5504

In CookWise, food sleuth Shirley Corriher tells you how and why things happen in cooking. When you know how to estimate the right amount of baking powder, you can tell by looking at the recipe that the cake is overleavened and may fall. When you know that too little liquid for the amount of chocolate in a recipe can cause the chocolate to seize and become a solid grainy mass, you can spot chocolate truffle recipes that will be a disaster. And, in both cases, you know exactly how to "fix" the recipe. Knowing how ingredients work, individually and in combination, will not only make you more aware of the cooking process, it will transform you into a confident and exceptional cook—a cook who is in control. CookWise is a different kind of cookbook. There are more than 230 outstanding recipes—from Snapper Fingers with Smoked Pepper Tartar Sauce to Chocolate Stonehenge Slabs with Cappuccino Mousse—but here each recipe serves not only to please the palate but to demonstrate the roles of ingredients and techniques. The What This Recipe Shows section summarizes the special cooking points being demonstrated in each recipe. This little bit of science in everyday language indicates which steps or ingredients are vital and cannot be omitted without consequences. No matter what your cooking level, you'll find CookWise a revelation.
Cooking

The Kitchen Diaries II

Author: Nigel Slater

Publisher: Fourth Estate

ISBN: 9780007256037

Category: Cooking

Page: 532

View: 3922

'For years now I have kept notebooks, with scribbled shopping lists and early drafts of recipes in them. These notes form the basis of this second volume of THE KITCHEN DIARIES. More than a diary, this is a collection of small kitchen celebrations, be it a casual, beer-fuelled supper of warm flatbreads with pieces of grilled lamb scattered with toasted pine kernels and blood-red pomegranate seeds or a quiet moment contemplating a bowl of soup and a loaf of bread.'