The Kitchen Diaries

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It allowed me to experience this book in it's fullest potential, and provided some great recipes throughout the year!

Nigel Slater - Nigel Nigel Slater - Nigel

If you don’t want to use the mild and fragrant spice mix ras el hanout, you could add a fiery element and stir in a little chilli sauce. I found the reading meditative overall, and could see myself re-reading for fun; his tone is quite soothing, even when he is talking about goose fat. This leads me to believe that unlike much of his other work, this book has not seen the pages of a newspaper with its platoon of copy editors poring over the text to clean up awkward writing. As it hissed and crackled in the oven, I steamed some thick slices of pumpkin over hot water, then beat them to a fluff with some butter and a scraping of nutmeg. There arerecipes for both everyday and special occasions, including 100 quick ideas for everyday eating.When the sausages are pale gold on all sides, add the onion to the pan and continue cooking until it is soft and translucent.

The Kitchen Diaries by Nigel Slater | Waterstones

This month I started keeping my own notes, and for 2008 I am planning to keep my own kitchen diary as a personal journey. No matter the season, The Kitchen Diaries offers a year-round invitation to cook and dine with the world’s most irresistible lover of food. The Script for Nigel Slater'sToast, the stage production written by Henry Filloux-Bennetis published by Samuel French. Rub the beef with a little olive oil, then roll it in the seasoning, pressing down so that most of the salt and pepper sticks to the meat.Gradually pour in the milk and whisk till there are no lumps, then leave to simmer over a very low heat till the sauce is the consistency of double cream, stirring regularly so it does not stick. Place a fairly deep pan over a moderate heat, add half the spice paste (keep the other half in the fridge for tomorrow) and fry it, moving it round the pan so it does not scorch. Mir gefällt der Gedanke, dass meine Einstellung zum Kochen und Essen auf der Basis von gutem Geschmack und Vergnügen beruht, nicht auf Verehrung und Ehrfurcht. This is the food that makes up my life, both the Monday to Friday stuff and that for weekends and special occasions.

Kitchen Diaries: A Year in the Kitchen with Nigel Slater The Kitchen Diaries: A Year in the Kitchen with Nigel Slater

The paper quality is very good in both books, as are the plentiful coloured photographs (by Jonathan Lovekin) of the dishes. And even though it is 15 years old now, it's still a very current cookbook - doesn't feel outdated at all. I think the really interesting bits of my story was growing up with this terribly dominating dad and a mum who I loved to bits but obviously I lost very early on; and then having to fight with the woman who replaced her .while the rest of us race around Tesco for ten minutes with a screaming toddler on our hip, at the end of a day's work in the office.

The Guardian Flavour of the month | Food | The Guardian

This awkwardness may make one stop and reread passages here and there, but it will clearly not detract from the pleasure of reading this book for dyed in the wool foodies. I spent most the weekend curled up with it on the couch under a warm blanket, drinking a hot mug of coffee. Vivid and touchingly personal, it is the kind of book you will dip into again and again` Casilda Grigg, Daily Telegraph, Books of the Year. Today there are strawberry-scented Worcester Pearmains, small, striped Ellison's Orange, maroon-flashed Laxton's and orange and rust Egremont Pippins. I made one of the salads he described - spinach, fresh apple, toasted walnuts, walnut oil and goat cheese - and it was incredible!Cut the bacon into finger-width strips and let them cook in a large, shallow pan over a moderate heat till the fat runs and colours to a pale gold. Nigel has appeared on Desert Island Discs, Gardeners’ World, Gardener’s Question Time and Front Row. He has such a relaxed way about him, such an ordinary way of speaking to the viewer, such a no-nonsense approach to cooking, that he convinced me absolutely that 'I can do that'. When someone started burning leaves, the smell of wood smoke wafting across the back gardens made our lunch of roast tomatoes and mozzarella seem insubstantial and wanting.