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.'
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From Publishers Weekly
Few writers could get away with what London Observer columnist Slater does here: jotting down what he eats and recording recipes for the homemade items over the course of a year. Slater, though, has the writing chops to make it work—as proven in his memoir Toast. His style is lazily thoughtful, but also honest and unfussy: January 9 sees a "gray, endless drizzle" that makes it "the sort of day on which to light the fire, turn on the radio and bake a cake." The recipe for Double Ginger Cake that follows, however, highlights this book's sometimes problematic Britishness when it calls for both golden syrup and stem ginger in syrup, available, a footnote claims, "in some supermarkets and specialty shops." Slater's food isn't British in the stodgy sense. Indeed, he smoothly incorporates the flavors of other cultures into his cooking to make Indian-influenced Spiced Roast Potatoes with Yogurt and Mint, for example. Yet local references and recommendations, such as a tip that the best hummus may be purchased "at the Green Valley, just off the Edgware Road," will frustrate readers in the U.S. As George Bernard Shaw once said, the British and the Americans are two peoples divided by a common language. Sadly, much of this wonderful book is lost in translation, or lack thereof. (Oct.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. --This text refers to the Hardcover edition.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. --This text refers to the Hardcover edition.
From Booklist
Cooking in harmony with the seasons' produce has inspired the talented London food writer to share his culinary diary across a 12-month cycle. Each date records the foods he produces for himself and for his friends. For those special dishes whose ingredients and preparation aren't obvious, Slater provides recipes. These range in complexity from a simple herbed chicken stew to an eggplant, tomato, and lemongrass curry. Fresh fruits and vegetables star throughout, and he relies on locally raised organic goods wherever possible. Experienced cooks will have little trouble interpreting some of the vague directions or translating native British produce to American kitchens. Photographs also help guide cooks. Slater disparages the idea that consumers demand out-of-season goods, calling it a myth generated by supermarkets. Yet even he can't resist the lure of fresh fruit in the depths of winter. His diary's January 4 entry notes that he crowns his breakfast oatmeal with blueberries. Mark Knoblauch
Copyright © American Library Association. All rights reserved --This text refers to the Hardcover edition.
Copyright © American Library Association. All rights reserved --This text refers to the Hardcover edition.
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There is a single rose out in the garden, a faded bundle of cream and magenta petals struggling against gray boards. Read the first page
Front Cover | Copyright | Excerpt | Index | Back Cover
There is a single rose out in the garden, a faded bundle of cream and magenta petals struggling against gray boards. Read the first page
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Most helpful customer reviews
Format:Paperback|Amazon Verified Purchase
Not only are the recipes easy to use, the descriptions of why he chooses certain ingredients are evocative and give the reader the feeling of being right in his kitchen. Lovely writing.
5 of 5 people found the following review helpful
By Merry Widow
Format:Hardcover
This book is beautiful to touch, look at, read, and cook from. I have bought it as a gift for several friends and even though I thumbed through before parting with it could not resist buying a copy for myself. This is a book for everyday and for special occasions - but more than the usual cookery book gives a flavour for life.
2 of 2 people found the following review helpful
Format:Hardcover
When my son first started showing an interest in cooking in his mid-teens I gave him a cookbook by Nigel Slater. Slater's attitudes encompass all of the cooking things that make sense to me - use what you have on hand, understand simple ingredients that taste good together, toss things in and don't worry about it and if you make a mistake don't spend the whole dinner apologizing. Dinner is about sharing, not about showing off (although there are many who would disagree with that). This new book by Slater entitled Kitchen Diaries follows a year of his cooking and has the hallmark of those earlier books but with the added idea that he wouldl use local ingredients in season when he could and that he would avoid supermartkets as much as possible. Kitchen Diaries is a beautiful book filled with all kinds of insights about eating and cooking and thinking about cooking. Slater isn't a fussy cook and that is one of the great strengths of this book. There are a lot of recipes and most of them have very few ingredients. He does assume that the people who use his books know their way around a kitchen, so he doesn't go into exhaustive detail about how to do things, but that's okay - if you are a beginner, you can figure it out. Really. Unfortunately I don't live in the same place as Slater so I can't follow his dinner suggestions by the calendar. His March 19 diary exaults in the first alfresco dinner of the year - I live in Canada and March is still ski season. The photographs are beautiful and show simple food that looks like someone made it rather than some food stylist putting the photo together. My one quibble with the book is that the photographs aren't labelled so you don't know which recipe it is depicting, but that's a minor fault. I've tried a bunch of these recipes and they are simple, straightforward and taste great. What more can you as for at dinner time?
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