Nigel Slater writes about food in a way that stimulates the imagination, the heart, and the palate all at once. The Kitchen Diaries brings an especially personal ingredient to the mix, letting us glimpse into Nigel Slater’s pantry, tour local farmers’ markets with him, and savor even the simplest meals at his table.

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

Add a little more fresh oil and the butter to the frying pan, then add the flattened cloves of smoked garlic and the mushrooms. Spoon the butter and oil over the mushrooms, then cover with a lid. Lower the heat and continue cooking for a good 10 to 15 minutes, turning once, basting often, till tender and soft. Any criticisms? Well, only the layout- the photographs aren't necessarily next to the recipes, so you dip and dive a bit to work out exactly what is what, but I guess that's intentional - as this is not so much a recipe book as a diary with photographs. A rich and warming version of the classic nursery supper. We follow this with a spinach salad and, for dessert, a plate of new season's Conference pears, chilled for an hour so they are thoroughly cold and juicy. Enough for 4.Despite all of that, each diary entry that began with a description of the sky made my mouth water. (See quotes below.) This man clearly loves food and nature, and can ruminate very eloquently about both. Bravo, Nigel. Bravo. 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. Slater has two elder brothers, Adrian and John. John was the child of a neighbour, and was adopted by Slater's parents before the writer was born. I've got a confession to make. I'm in love with Nigel Slater's cooking and his recipes and he could come to my home and be my kitchen slave forever. Needless to say, despite ogling his dishes on the television, I bought his books. Well, I bought two: The Kitchen Diaries: A Year in the Kitchen (2005) and The Kitchen Diaries 2 (2012). Not only are they filled with great recipes but, importantly to me, the text in between the recipes is engagingly descriptive and effortlessly witty. Don’t skip the resting of the meat in the fridge. Once the lamb is on the grill, try not to move it around. Let the meat form a light crust before you attempt to turn it over, otherwise the kofta may break up.

Nigel Slater recipes from his books: part 2 | Food 20 best Nigel Slater recipes from his books: part 2 | Food

The simple act of making someone something to eat, even a bowl of soup or a loaf of bread, has a many-layered meaning. Sharing food suggests an act of protection and caring, of generosity and intimacy. It is in itself a sign of respect.” All diese Punkte sind mir beim täglichen Kochen wichtig. Und in Nigel Slater habe ich eine verwandte Seele gefunden, der genau dies in seinen Rezeptvorschlägen umsetzt. Mit „Ein Jahr lang gut essen“ liegt nun der dritte Band seiner Kitchen Diaries vor, und wie immer ist es ein gewichtiges Werk in sehr schöner Ausstattung, das sich wohltuend von üblichen Kochbüchern abhebt.My one gripe with the format of the book, is that Nigel comes across as a little annoying insofar as all he seems to spend his day doing is lazily shopping for his dinner at the local market (?! - it's well for some...) 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. Now, he being a professional cook and cookery writer, the chances are this IS all he does all day, but depending on the day, it can make for a jealous/angry/disgruntled reader (esp in Jan/Feb....). Halve then quarter 2 medium to large courgettes lengthways and cut into large dice. Peel and finely slice 2 cloves of garlic. Set the oven at 200C/gas mark 6. It was hard not to feel a bit envious of Slater: he seems to have nothing to do but wander about the garden, shop in fancy food stores, and cook. Once he mentions a meeting (at his home) and seems to find it quite tiring. I guess he made a lot writing those food columns! Or perhaps he's retired now; as an American I forget that in some other countries people can still retire without penury. To make the dressing, put the mustard, lemon juice, mint leaves and egg yolks in a blender and whiz for a few seconds. Pour in the oil slowly, stopping when you have a dressing the consistency of double cream. Slater`s evocative prose gives the impression that you are already devouring that strawberry mascarpone tart` Financial Times, Books of the Year.

Nigel Slater - The Kitchen Diaries volume i

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. The Script for Nigel Slater'sToast, the stage production written by Henry Filloux-Bennetis published by Samuel French. Another great book by Nigel Slater. This time he cooks his way through the calendar year. As with APPETITE (his other book I own) this book reads as well as any novel, and introduces its recipes like anecdotes. I love being able to refer to the date (or month anyway) I am myself cooking in to see what might be a suitable recipe/shopping list for the day's dinner.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. Slater's evocative prose gives the impression that you are already devouring that strawberry mascarpone tart"Financial Times, Books of the Year. His words touch something deep and primitive: appetite. A gorgeous book in the pure sense."Sunday Telegraph" The title does not lie: this really is a culinary diary and not a cookbook. There is an entry for every day of the year: always food-related but sometimes merely about shopping for food, or what's growing in his garden, or what he bought and ate. Only occasionally are actual recipes spelled out in a way that can be reproduced. More often, a dish is described sufficiently that a reasonably experienced cook could figure out how to make something similar -- if she could find the ingredients.

Nigel Slater’s new Kitchen Diaries 12 delicious recipes from Nigel Slater’s new Kitchen Diaries

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'. Warm a couple of tablespoons of olive oil in a large, deep frying pan, then add the chopped onions. Cut a large Romano pepper into bite-sized pieces, removing any seeds and the core as you do it, then add to the onion and leave it to soften over a moderate heat. I pepper and salt the four plump little partridge, smear them with butter inside and out, then put a sprig of thyme up them. I am not sure the thyme does a fat lot, but it makes them look the part. Peel 4 banana shallots, then slice them in half from root to tip. Warm 3 tablespoons of olive oil in a shallow heavy-based ovenproof pan and lightly brown the shallots on both sides. Keep the heat moderate. Also, the book is really only suitable for Britain as the recipes are very focussed on seasonal produce.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.