|
| 
 enlarge | Author: Nigel Slater
Publisher: Fourth Estate Ltd
Category: Book
List Price: £18.99
Buy New: £11.04
You Save: £7.95 (42%)
New (5) Used (8) from £5.28
Rating:  39 reviews
Sales Rank: 1741
Media: Paperback
Edition: New edition
Pages: 320
Shipping Weight (lbs): 2.3
Dimensions (in): 9.5 x 7.4 x 0.9
ISBN: 1841151440
Dewey Decimal Number: 641
EAN: 9781841151441
ASIN: 1841151440
Publication Date: April 6, 2000
Availability: Usually dispatched within 24 hours
|
| Customer Reviews:
Showing reviews 6-10 of 39
 A Real Man Writes For Real People about Real Food June 23, 2007
Anthony Lawrence (Coventry)
5 out of 6 found this review helpful
My copy of this book is in need of replacing with a new copy. The broken hardback spine and sauce splashed pages are the very best testament to the years of joy it has given me. In addition to which Nigel Slater writes with such real passion, in a very no nonsense way, and yet with a sensual tone that sometimes gets me feeling food is sexy in a way that Nine and a Half Weeks manifestly did not. Stars for me are the Cardamom Mousse, the Sausage, Mustard and Basil Pasta, and any of the guest Peter Gordon recipes (what he does with sugar in savoury dishes is genius). If you don't want all the faffing that so many others involve you in, but you want food that is classy in a 'Never Mind the B*ll*cks' kind of way, then buy it. Heck, buy it anyway.
fantastic! December 29, 2006
angel eyes (uk)
10 out of 11 found this review helpful
i'm on my second copy of this book, since my old one has been used so much it's covered in all sorts of goo.
i have every one of nigels books and this doesn't dissapoint! it's simple real food not michelin starred teeny portioned stuff. i've used most of the recipes and love how each recipe can be adjusted to suit my needs so if you don't like a certain ingredient it can be left out/substituted etc and the recipe won't fall apart.
just brilliant!
 'Nothing extravagant, nothing careless or slapdash - just nice, uncomplicated food.' July 21, 2006
Amazon Reviewer
33 out of 37 found this review helpful
The rear cover quote says it all:-
" Glasgow Herald:- Slater's paean to the chip butty is the closest cookery writing has got to poetry since `Elizabeth David' described how to make mayonnaise; these are recipes that you could set to music......he makes you hungry. Even if you do try reading this in bed you probably won't stay there for very long."
More than 120 new recipes that are `nothing extravagant, nothing careless or slapdash - just nice, uncomplicated food.'
320 quality shiny pages split over 8 chapters:-
Potatoes
Chicken
Sausages
Garlic
Bread
Cheese
Ice Cream
Chocolate
sandwiched between an introduction and a concise index.
Photographs from Jonathan Lovekin, but.....maybe a very tiny criticism here........not one of every dish.
Having said that this is an award winning, best selling book and it is not difficult to see why.
Nigel's unique flair for casual, creative writing shines through making this much more than just another cookery book.
It's one to keep on the coffee table rather than the kitchen bookshelf.
Useful tips head each chapter, such as `in search of the perfect sausage`..........
`The hot potato - the culinary equivalent of a big, fat hug.' Perhaps it is the pleasure I get from squashing a naked, virginal steamed potato into the gravy of a lamb casserole, or..........'
`I can only think of one or two things that are sexier in the mouth than crisp, flaky pastry and hot flowing cheese (and one of those is an oyster)................'
`Cheese should melt rather than cook. The point of heating cheese is............simply to allow it to soften and ooze.'
`Surely the perfect baked potato is crisp, salty and rough outside, all `fluff and butter' within........'
`The more you pay for your chicken the better it will probably be. It takes a while for a farmer to raise a proper chicken............'
NS acknowledges other cookery writers with a few of their own recipes eg Alastair Little, Nigella Lawson, Rowley Leigh and Peter Gordon.
Our favourite recipes:-
Chicken with Vermouth, Tarragon and Cream
`Toad' ( `I am not sure that getting fancy with a classic dish like Toad in the Hole can come to any good.....This dish has a homely quality that defies meddling')
Crisp Fish with Garlic, Chilli and Basil
Pork with Mushrooms and Garlic
Grilled Aubergine Salad
Basic Lemon and Vanilla Cheesecake
Hot Ice Cream Pudding
Nigella Lawson's Sticky Chocolate Pudding
Chocolate Cornflake Cakes
Overall a book that goes far beyond the realms of 'cookery book', and definitely worth the excellent price Amazon.co.uk is offering it at today.
Real Food - No messing about February 28, 2006
39 out of 43 found this review helpful
Nigel who???
That is what I thought to myself when I first began watching Nigel Slater on television. I may have never heard of the man before but it didn't take long to see why he deserved his own T.V. series. Mouthwatering dishes were produced one by one before my eyes in such a relaxed and easy manner that my arm positively ached due to constantly scribbling down the recipes. Enough is enough I decided, and instantly tracked down and purchased the 'Real Food' book.
Mr Slater writes very much as he speaks; he is obviously very passionate about food and yet with him there are no frills, no messing about, just great food. Truly great food!!
I absolutely love the pieces that he has written in amongst the recipes, where he talks about the various foods he has included, ranging from the chip butty (do not underestimate this) to 'garlic scallops' and way beyond.
I'm told by a friend (who is married to a french man) that cooking a camembert would be sacriledge to the French. What a challenge! I'd already tried Nigels recipe for 'Camembert baked in a box', and couldn't see how anyone could possibly dislike it. I persuaded my friend to surrender her Camembert in the name of science then set about preparing it a la Monsieur Slater. We all watched her husbands highly dubious face with great interest as we presented the dish as a starter to our meal. He tentatively dunked his first bit of bread into the bubbling oozing cheese, and gradually his expression turned from horror to confusion to thoughtfulness and finally to delight. He almost splintered the box trying to scrape the last dregs out of it and insisted I give him the recipe so he could try it out on his family! I have since tried many of the recipes from this book, a particular favourite of mine is the 'Pasta with spicy sausage, bazil and mustard', it is incredibly easy and yet so tasty that my tongue is actually tingling as I am typing about it. Another superb one is the rather impressive (and yet still amazingly easy) 'Baked goats cheese in pastry'. I could go on and on, but instead I will simply say that this man has arrived at the top of my list of favourite chefs, and this book is one of the most treasured in my rather extensive culinary library. I have already asked my husband to buy me another of Nigel Slaters books ('Appetite') for my birthday, and if it's even half as good as 'Real Food' I'll still be totally delighted.
Well Used and Well Loved in my Kitchen November 4, 2005
28 out of 32 found this review helpful
Ok, this isn't a 'basic' cookbook like say Delia Smith's Complete Cookery Course (which is probably the most used cookery book I own), but it has some real goodies in it. Try the white chocolate cardamom mousse if you want to really treat your mates when they come round for dinner. The toad in the hole recipe is great, as was chicken braised with chicory and creme fraiche. I admit I haven't made everything in this book, but the things I have made, I've enjoyed. I love the way he writes and thinks about food, even the most basic things - such as the tips on getting a really good baked potato, which are great and really work!
|
|
|
Powered by Associate-O-Matic
| |
