The premise of Nigel Slater's mouthwatering new book is summed up
in one of the earliest chapters, The New Cook's Survival Guide. The
first three bullet points read: 1. Don't think you have to cook
every day. 2. You can live on home-made soup and toast. 3. A diet
of home-made soup and toast gets boring after a while. In essence,
the author takes 100 classic recipes and pulls them apart, teaching
readers to use their own initiative - adding ingredients here,
taking away ingredients there. We end up with our own personal
versions of stews, pastas and puddings and the confidence to
refine, edit or simplify these dishes whenever we want. Slater has
a wonderfully unpretentious style and there are chapters called
Cutting Down the Work, Kids in the Kitchen and even a section on
why junk food is so delicious. This is certainly not a book for
vegetarians or for those trying to avoid a high-cholesterol diet
but, as with all Slater's books, the reader cannot but be carried
along by the author's obvious relish for the good things in life
and the pleasure he derives from good ingredients as opposed to
complicated recipes. The food is exquisitely photographed
throughout - chocolate has never looked so chocolatey or fruit so
fruity, and Slater's inspiring prose makes him much more than just
another cookery writer. This book is set to become another classic.
(Kirkus UK)
In his radical new book, Nigel Slater argues that we should not be slavishly following recipes, but following our instincts. Appetite shows us how to break the rules, experiment with recipes and satisfy our appetite.
Slater gives us brilliant templates for a large range of classic dishes from a simple supper of chicken, wine and herbs, a big fish pie for friends to a curry to make you sweat. With his unique blend of simplicity, wit and relish, he casts aside the insecurities of normal recipes. There are hundreds of ideas and suggestions for how you might adapt each dish to produce something quite different. Each recipe becomes a key to discovering a multitude of meals. Readers are liberated to use their own judgement and often encouraged to skip half the ingredients; at the end of each recipe are suggestions for changing or taking it further. A cheap spaghetti meal has eight variations, and soon you will start to discover combinations that are all your own.
Slater rejects the tendency to make our daily cooking too complicated, believing there is more pleasure to be had in good ingredients uncontrived. The first half of the book goes back to first principles and explores, among much else, shopping ingredient by ingredient and month by month, the basic kitchen kit, how to cut down the work, and what goes with what – Slater’s marriage guidance for ingredients. Exquisitely photographed, this is Slater’s most exciting book yet.
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