City Travel Guides
Home Page > Go back a page
Books : The Kitchen Diaries: A Year in the Kitchen
Search Books - select a category
See Larger Image |
The Kitchen Diaries: A Year in the Kitchen by: Nigel Slater List Price: £25.00 City Travel Guides Price: £16.25 You Save: £8.75 (35%)Prices subject to change. |
|
Availability: Usually dispatched within 24 hours
Binding: Hardcover EAN: 9780007199488 ISBN: 0007199481 Label: Fourth Estate Manufacturer: Fourth Estate Number Of Pages: 400 Publication Date: September 27, 2005 Publisher: Fourth Estate Studio: Fourth Estate Sales Rank: 4033 Related Items:
Related Items:      see moreBrowse for similar items by category:
Editorial Review: Independent on Sunday: 'The recipes sound uniformly delicious, rustic and tasty...but they’re also straight forward: easy to follow, easy to cook.’ The Times Body and Soul: 'such a gorgeous object.’ Guardian Weekend: 'joyous' William Leith, Observer: 'Slater wants his food, above all, to be uplifting. As a cookbook, The Kitchen Diaries succeeds brilliantly.' Rebecca Seal, Observer: 'it's a collection of scrumptious recipes, somehow written in such a way as to make your mouth genuinely water.' Times Literary Supplement: '...such a simple, elegant idea...all food writers must regret not having thought of it first...' Synopsis: 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. "The food in The Kitchen Diaries is simply what I eat at home. The stuff I make for myself, for friends and family, for visitors and for parties, for Sunday lunch and for snacks. These are meals I make when I stop work, or when I am having mates over or when I want to surprise, seduce or show off. This is what I cook when I'm feeling energetic, lazy, hungry or late. It is what I eat when I'm not phoning out for pizza or going for a curry. This is the food that makes up my life, both the Monday to Friday stuff and that for weekends and special occasions. "Much of it is what you might call fast food, because I still believe that life is too short to spend all day at the stove, but some of it is unapologetically long, slow cooking. But without exception every single recipe in this book is a doddle to cook. A walk in the park. A piece of p---. "Fast food, slow food, big eats, little eats, quick pasta suppers, family roasts and even Christmas lunch. It is simply my stuff, what I cook and eat, every day.Nigel's food - for you." About the Author: Nigel Slater is Britain’s top food writer. His hugely popular columns and books have won him an enormous following for his direct, up-to-the-minute and delicious approach to food. As well as his award-winning food writing, his autobiography, Toast, was a bestseller and won four major awards. Nigel is editor of Observer Food Monthly and has a regular column in The Sainsbury’s Magazine. Excerpted from The Kitchen Diaries: A Year in the Kitchen by Nigel Slater. Copyright © 2005. Reprinted by permission. All rights reserved.: I am mindful of the fish we should not use; those species that have been over-fished to the point where conservationists fear for their existence. That said, I do buy the odd piece of cod, haddock or monkfish, when it becomes a treat more precious to me than truffles. I dare say you could use any other white fish here. Haddock fits perfectly – its flavour is not so delicate as to be pushed into submission by the bacon, and it is currently a good price. It would be well worth trying it with hake, too. If you can’t find a lightly smoked bacon, then use green (unsmoked) bacon instead. Oh, and it needs a salad, by the way, something sweet and crisp like fennel, watercress and pear. Roast haddock with bacon and parsley olive oil or butter haddock fillet – 400g smoked back bacon – 190g parsley – a small bunch (about 10g) Get the oven hot. It should be on about 220°C/Gas 7. Pour a couple of tablespoons of olive oil (or a thick slice of butter) into a shallow ovenproof pan that doesn’t stick. Put it over a high heat, then when it starts to shimmer, season the fish on both sides with salt and black pepper and add it to the pan, skin-side uppermost. Fry for a minute or so, until the flesh underneath has turned a light, gold colour. Turn the fish over and put the pan in the oven. Remove the rind from the bacon and cut each rasher into short, finger-thick strips. Warm three tablespoons of olive oil in a shallow pan, add the bacon and leave to sizzle for about five minutes, until golden and lightly crisp. Chop the parsley leaves. Test the haddock. It is done when a single flake of fish will come away from the skin with one light tug. This should take about seven to ten minutes in the oven, depending on thickness. Transfer the fish to warm plates. Chuck the parsley into the bacon, stir, then tip parsley, bacon and oil over the plated fish. Enough for 2 Customer Reviews
Average Rating:
 Rating:  - Great cookbookDon't be put off by the sheer size of this cookbook--almost 400 pages. And if you're looking for the "quick-and-easy" method, this might not be for you. If you want quick, try "Delia's How to Cheat" book which I use quite often. However, when I want to make something for friends or really have a good meal, I turn to THE KITCHEN DIARIES. You won't find a better compilation of recipes and they're not all with ingredients that you can't find either. But the most amazing thing about this book is the "seasonal" aspect it has--the fact that certain foods should be enjoyed at certain times. The weather and holidays play an intricate part in THE KITCHEN DIARIES and what you should be eating. Highly structured and with some real punch, this ... Read More: Rating: - deliciousThis book is as enjoyable to read as the recipes are to cook and eat. Delicious, easy-to-cook food. Written in such an earthy tone. I love it! Rating: - The Most Beautiful Cookery Book in the WorldThis is not the cookery book I go to for every day use. It is however, my most treasured culinary possession. It is as thing of beauty and a joy forever. Make sure you buy the hardback edition, which has marbled end pages and a cloth spine, just to add that extra touch of decadence to what is already an extravagant luxury. This is more than a cookery book, it is about a way of life. We are privileged to journey through a year in the company of Nigel Slater. His diary extracts are wonderful, and his recipes perfectly complement both the writing and the superb photography in the book. For me this book has to be read in one sitting, and then dipped into over and over again. I also like to read it alongside Slater's memoirs, Toast, which ... Read More: Rating: - The best!If the house was on fire and I could take one cookbook it would be this. This man is just magic and so is his food! Rating: - A year of seasonal foodEver since I bought this book last year, I have returned to it again and again for inspiration or just to leaf through the pictures. Nigel Slater's recipes are clear and easy to follow. All the recipes I tried worked out well and I think both novice and more experienced cooks will find something to enjoy here. The prose is spare yet sensuous: Slater really does love his ingredients and the whole process of cooking. My only quibble is that the pictures are not captioned or placed next to the relevant recipe so that it can take a bit of guesswork to figure them out. A great gift for anyone interested in food and cooking. |
|