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These are the favourite recipes Nigel Slater cooks at home every day; the heart and soul of his cooking.
There are chapters on vegetarian suppers and meat-feasts; cakes for everyday and special occasions; bread, everyday suppers and the ritual of tea. But I also enjoy those that are more than just cold instructions, those that are more than simply ‘do this, do that. It is accepted by you that Daunt Books has no control over additional charges in relation to customs clearance. The RA is a unique institution, an independent charity with a mission to be a clear, strong voice for art and artists, where art is made, exhibited and debated.I think it’s his best one, and I say that because every single recipe is something you’d make tonight, for supper, with no fuss or stress . Watching the progress of dinner as you stir onions in a pan, at first crisp, white and pungent – you may have shed a tear - then slowly becoming translucent gold, darkening to bronze, all the time becoming softer, sweeter. The story of my cooking life, from the first tray of jam tarts I made with my mother when I was nine, to the food I cook now, in my kitchen at home. p>From the first jam tart Nigel made with his mum standing on a chair trying to reach the Aga, through to what he is cooking now, this is the ultimate Nigel Slater collection brimming with over 200 recipes. A longtime food columnist in the UK and the author of fifteen previous books, he cooks food which is sometimes unmistakably British—Cumberland sausage with cheddar roasted-potato mash; smoked haddock and mussel pie—and a page or two later he’s suggesting food which is resolutely, nimbly not of any single tradition: broccoli with pumpkin seeds and bread crumbs; ground lamb with lime and cilantro.
For all ebook purchases, you will be prompted to create an account or login with your existing HarperCollins username and password. Sharing food with those at your table - passing round a bowl of late autumn raspberries or a slice of sugar-encrusted blackberry and apple pie – is heart-warming enough, but a recipe posted in a newspaper, ephemerally on social media or in more lasting form in the pages of a book, has the chance to be shared even more widely. Mrs Woolf, wife of the manager, is a very celebrated author and, in her own way, more important than Galsworthy.Cooking - for me at least – is about making yourself something to eat and sharing food with others but is also – whisper it - about the quiet moments of joy to be had along the way. And that is where a good recipe comes in and partly the point of what I do, to guide a new cook towards a pleasing dinner, and for those who have been cooking for years, to share a recipe that they may not know. For younger bookworms – and nostalgic older ones too – there’s the Slightly Foxed Cubs series, in which we’ve reissued a number of classic nature and historical novels.
To access your ebook(s) after purchasing, you can download the free Glose app or read instantly on your browser by logging into Glose. From the first jam tart Nigel made with his mum standing on a chair trying to reach the Aga, through to what he is cooking now, this is the ultimate Nigel Slater collection brimming with over 200 recipes. A salad tossed together with broad beans, salted ricotta and the first white-tipped radishes of spring; a roast chicken, its crisp skin served with a fat jug of its roasting juices on an autumn day or a gloriously messy platter of grilled aubergines, hummus and torn flatbread shared with the best of friends.You can unsubscribe from our list at any point by changing your preferences, or contacting us directly. Every time Nigel Slater announces a new book, I quickly make a spot next to all his other books that sit on my bookshelf. We use Google Analytics to see what pages are most visited, and where in the world visitors are visiting from. p>
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