The Kitchen Diaries

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Put the butter and caster sugar into a food mixer and beat till light and fluffy. While this is happening, cut the apples into small chunks, removing the cores as you go and dropping the fruit into a bowl with the juice of the lemon. Toss the apples with the cinnamon and demerara sugar. Nigel Slater is the author of ten cookery books, a memoir and a collection of essays.His first book was published in 1992. All are still in print. Livre d'un Cuisinier , the French edition of A Cook's Book, will be published in Autumn 2023 by Hachette Nigel'swriting has won the National Book Awards, the Glenfiddich Trophy, the James Beard Award, The Fortnum and Mason Award,the British Biography of the Year and the André Simon Memorial Prize. Television awards include a Guild of Food Writers’ Award for his BBC1 series Simple Suppers and the BBC Food Personality of the Year. The stage adaptation of Toast by Henry Filloux-Bennett, was itself recipient of a Cameo Award. Nigel is an honorary Master of Letters(MLitt). Hewasawarded an OBE in theNew YearHonours 2020 'for services to cookery and to literature'.

Nigel Slater the Kitchen Diaries - AbeBooks Nigel Slater the Kitchen Diaries - AbeBooks

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. In the end, if you enjoy writing about food, this book is simply a great find. It is one of those rare books which puts you into the cook's head and lets you see work in progress in a way I simply have never seen anywhere else, even in Colicchio's important book or in better writer / chef collaborations such as Bittman / Von Gerichten and Welles / Robuchon.Peel and roughly chop an onion, put it into a large deep pan with a little oil and fry till golden. Scrub 400g of new potatoes, then halve or quarter them depending on their size. Add them to the onion then pour in 500ml of water and 500ml of milk. Bring to the boil, with a coarse grinding of pepper and a couple of bay leaves.

The Kitchen Diaries - Nigel Slater - Google Books The Kitchen Diaries - Nigel Slater - Google Books

When the courgettes are pale gold, add the tomatoes, 6 whole sprigs of thyme and a teaspoon of dried oregano and let them cook for a minute or two, then transfer the whole pan to the oven. Brush 4 small red mullets with olive oil, then season inside and out with salt and pepper and cook on a preheated grill or griddle pan until just cooked. They shouldn’t need more than 6-8 minutes per side, depending on size. minced lamb, ground ginger, ground coriander, thyme, rosemary, parsley, anchovy fillets, sesame seeds I once described to culinary journalist and writing teacher, Dianne Jacob, the author of `Will Write for Food', that I thought there were three major styles of recipe writing. The first and most common these days is the model created by Julia Child in `Mastering the Art of French Cooking'. Everyone from James Beard on down rewrote his or her stuff in this style soon after this book came out. The second style is the `haute cuisine' / celebrity chef style epitomized by Joel Robuchon, with the assistance of Patricia Wells. These recipes are read less to prepare these dishes than to garnish insights on new cooking techniques and unusual ingredients. The third is what I described as the Elizabeth David style of recipe writing as this great writer did in her earliest books on Mediterranean, French, and Italian cooking. Ms. Jacob said she didn't think anyone wrote recipes like Elizabeth David (except, perhaps, Elizabeth David). I submit that if in no other way, then certainly in this style of culinary writing, Nigel Slater is the truest incarnation of Elizabeth David's style of recipe writing. The title of this book must be taken completely literally. It is so much of a diary that about 40% of the text in the book is more like the material in a memoir than in a cookbook. It is not unrelated to `cooking', as it describes the circumstances under which certain dishes come about. The primary circumstance is the season, or more exactly the month or time in the season. So, the book is organized by month rather than by quarterly season.The Script for Nigel Slater'sToast, the stage production written by Henry Filloux-Bennetis published by Samuel French. 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. Het juiste eten, op de juiste plaats en in de juiste tijd. Ik ben ervan overtuigd – en daar gaat dit boek ook over – dat dat het allerbeste recept is. Een broodje krab op een junimiddag aan zee, een plak gebraden gans met appelmoes en geroosterde aardappelen op Eerste Kerstdag, warme saucijzen en een stuk geroosterde pompoen op een van vorst fonkelende novemberavond. Dat zijn maaltijden waarvan het succes niet leunt op de deskundigheid van de kok, maar op het meer fundamentele uitgangspunt dat dit voedsel is dat bij dat moment hoort: iets dat gegeten wordt op de meest geëigende tijd, wanneer de ingrediënten op het toppunt van perfectie zijn, wanneer eten, kok en tijd van het jaar met elkaar in overeenstemming zijn.’ Cover tightly with cling film, then freeze for a good hour (it can stay frozen for several days if tightly wrapped). Bring the cake out of the freezer a good 30 minutes before you need it, to let the sponge soften.

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

This book is also a great study in the cardinal precept of Tom Colicchio's `How to Think Like a Chef' which states that recipes do not develop from an interest to make a tart or a roast or a ceviche or whatever. They arise from what the chef has on hand. This book is an essay on that principle in a way which makes the principle real for the average amateur cook who works exclusively at home. Roughly chop 6 anchovy fillets and add to the lamb. Tip 2 tablespoons of sesame seeds into a dry frying pan and toast over a moderate heat till pale gold. Tip the seeds into the lamb, then season generously with salt and pepper. Nigel’s recipes are often told as stories, as in his award-winning books Tender, the three-volume Kitchen Diariesand The Christmas Chronicles. Others are collections of simpler, more concise recipes to use as daily inspiration. These are published as Appetite, Eat and the recently published, vegetable-based GreenFeast. He has also written a best-selling memoir and a book of essays. Nigel's books have been translated into German, Russian*, Dutch, Portuguese, Korean, French and Taiwanese. His latest publication is A Cook's Book (2021). Set the oven at 200C/gas mark 6. Cook the pasta in plenty of boiling salted water till it is virtually tender. This should take about 8 minutes, but will depend on which brand and shape you are using. Drain the pasta as it becomes ready.Set the oven at 180C/gas mark 4. Line the base of a square 24cm cake tin, about 6cm deep, with a piece of baking parchment. I do this with one sheet of paper cut to the exact size of the base of the tin but long enough to come right up the sides. That way you can just lift the paper to remove the cake. You could use one of the ready-prepared assortments of fish meant for fish pie if it is more convenient. The soup is a calming, delicate version, but sustaining enough to be a light main dish. It is important not to stir the chowder too much as it cooks, which would result in the fish breaking up.

The Kitchen Diaries by Nigel Slater | Waterstones The Kitchen Diaries by Nigel Slater | Waterstones

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.Nigel Slater and James Thompson are co-founders of the independent television production company Sloe Films. Their first series, Eating Together, premiered in Spring 2015 on BBC1. Their latest, Nigel Slater's MiddleEast was shown on BBC2 in Spring 2018 and they are currently working on a new series for 2021. Put the oven on at 200C/gas mark 6. Cut the sausage into short lengths, about the size of a wine cork, then let them cook in a deep, heavy, ovenproof pan over a low heat. Some of the fat should leak out as they colour. While they are cooking, peel and roughly chop the onion. Toast - the20th Anniversary Edition, with an introduction by Elizabeth Day and Afterword by Nigel,will bepublished Autumn 2023.