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Real Fast Food [Paperback]

Nigel Slater , N Lawson
4.9 out of 5 stars  See all reviews (10 customer reviews)
List Price: CDN$ 19.00
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Book Description

May 8 2012
Featuring a new introduction by Nigella Lawson

Nigel Slater, the bestselling author of Toast, is one of the world's most accomplished food writers. Winner of six Glenfiddich Awards for his food writing and shortlisted for the prestigious Andre Simon prize for this book, he has had an enduring effect on cooking and helped bring to prominence a new generation of British chefs, including, Jamie Oliver and Nigella Lawson. His down-to-earth style and infectious enthusiasm has won him a loyal following both here and in the UK, where Real Food Fast has sold over a million copies.

Imagine shredded basil leaves stirred into buttery mashed potatoes and a slice of pork pan-fried with fennel, followed by a juicy sliced white peach dropped into chilled white wine. That's Nigel Slater's fast food! Real Fast Food is an inspirational collection of 350 enticing recipes with simple techniques and assertive flavors that can be completed in less than thirty minutes. It's the ultimate modern-day cookbook, filled with recipes for everyone who enjoys good, unpretentious food.

"Nigel is a genius!"--Jamie Oliver, author of The Naked Chef

"No one has their finger so firmly on the pulse of modern cooking."--Time Out

Frequently Bought Together

Real Fast Food + The Kitchen Diaries: A Year in the Kitchen with Nigel Slater + Kitchen Diaries 2: A Year Of Simple Suppers
Price For All Three: CDN$ 86.55

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Product Description

From Publishers Weekly

The quick recipes (e.g., Black Bean Tacos with Tomato-Chili Salsa and Walnut Oil and New Potato Saute in this British import by the innovative Slater (The Crabtree and Evelyn Cookbook) are interesting in themselves, but the true goodies come when he reels off lists of variant possibilities for easy-to-fix meals. "Good Things to Serve with Poached Salmon," for example, includes plain yogurt with tarragon, an herb and mustard sauce, and grated fennel cooked with a little Pernod; the list of Half a Dozen Sublime Chicken Sandwiches has simple, chatty instructions for accompaniments such as basil mayonnaise and for techniques such as spreading blue cheese and walnuts on the bread before toasting it. The fairly slapdash arrangement is part of the appeal-this is a book meant to move readers towards the kitchen, not for following rigidly step by step. Such Briticisms as potted shrimp and the list of rabbits (not the meat but alternatives to "Welsh Rabbit") won't trip up too many American readers. Slater occasionally slips from quirky to cutesy, but he throws out so many smart inspirations in such quick succession that he thoroughly redeems himself.
Copyright 1996 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.


'Designed to appeal to people who love food but don't want to spend hours slaving away at the stove (i.e. nearly everybody in Britain)' Independent on Sunday 'Makes your stomach rumble ! Easily my first choice for a simple, good, workable and readable cookery book' Nigella Lawson, Independent 'Nigel Slater offers us a decade's worth of fresh, original cookery ideas with spoonfuls of wit' Observer --This text refers to an out of print or unavailable edition of this title.

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Most helpful customer reviews
3 of 3 people found the following review helpful
5.0 out of 5 stars Probably the best food writer in the UK May 19 1998
By A Customer
Within a week of buying this book, it became the kitchen bible in our busy London kitchen. Slater's love of fine food doesn't stop him from giving us the ultimate bacon sandwich alongside recipes for dolcelatte gnocchi (my favourite). None of the recipes take more than 30 minutes to prepare and cook, and all of them taste utterly marvellous.
So, buy this book, make yourself a plate of grilled croissants with Roquefort and walnuts (chapter 1) and a cup of real coffee, and inspire yourself with Slater's witty prose and interesting suggestions for pitta bread.
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2 of 2 people found the following review helpful
As someone who has now spent nearly a whole year at University, I am one of thousands in this country (and I suspect others) who has learned just why home-cooked food tastes wonderfully unique. Books like this would put a lot of college freshers out of misery if they were handed out along with advice leaflets at Fresher's Fairs - what's more, I believe they could stand a would-be chef in good stead right the way through life.
Nigel Slater is a masterchef beyond any conceivable doubt. He knows how to transform even the simplest of ingredients into the utterly sublime, and proves once and for all that it is possible to cook, for yourself or for others, on a shoestring budget (which is all too true for University students!). The writing is so engrossing that you will be imagining what the food is like before you even attempt the recipes - and when you do, you are almost 100% certain to be satisfied.
I'm not much of a cook. Even so, I find this book indispensable. I cannot think of any cookery writer, unless it be Delia Smith, who has written such a useful, straightforward and satisfying book as this. Highly recommended!
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2 of 2 people found the following review helpful
5.0 out of 5 stars Excellent cookbook, a pleasure to read. April 12 1999
By A Customer
This is the best cookbook I own. The dishes are excellent and quite easy to prepare. And Slater is a very funny -- and very down-to-earth -- writer.
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1 of 1 people found the following review helpful
4.0 out of 5 stars Inspiring Cookbook! July 15 2011
This book is definitely a keeper. It is quiet and unassuming, full of simple ideas from which you can gather inspiration. And while there are no photographs, the visual simplicity of the book is perfectly attuned with Nigel's whole approach to cooking: simple, never fussy, pure. His recipes and ideas allow the ingredients to be showcased, putting food centre stage.
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5.0 out of 5 stars A must-read Jan. 26 1999
By A Customer
From all the cookbooks that I've read, this one is something special. Not only is it witty but it is the first book I read that not only encourages creativity in the kitchen but which is written in such a way that it is a marvellous basis on which to be creative. Not to mention the fact that you really can make all sorts of delicious food in only thirty minutes.
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