x

Welcome to Eat Your Books!

If you are new here, you may want to learn a little more about how this site works. Eat Your Books has indexed recipes from leading cookbooks and magazines as well recipes from the best food websites and blogs.

Become a member and you can create your own personal ‘Bookshelf’. Imagine having a single searchable index of all your recipes – both digital and print!

Appetite: So What Do You Want to Eat Today? by Nigel Slater

Search this book for Recipes »

Notes about this book

  • Eat Your Books

    2003 James Beard Award Nominee

  • lorloff on August 29, 2010

    Food-Herb pairing affinities p 43-44

  • MelMM on August 04, 2010

    A joy to read, and a joy to cook from.

  • kleins99 on January 15, 2010

    I love the loose nature of this book, that the recipes inspire, are simple, but mostly it makes me take things less seriously, knowing, if I follow my appetite, it will taste extraordinary. Not just to me, but to those around me. I love the way Slater doesn't just offer a recipe for steamed mussels, but offers 6 or 7 ideas for flavor profiles that work with steaming mussels.

  • Jane on March 19, 2009

    Great general cookbook. Everything works and most recipes are ideal for every-night dinners.

Notes about Recipes in this book

  • A really good, and very easy white loaf

    • ithyt on September 01, 2015

      5.12 Great side bread - would be awesome with soup. Try to make into two loaves - this one is huge. Can be made in the morning and served for lunch easily.

  • Pasta with hot pepper and tomato sauce

    • Zosia on September 09, 2014

      I used the roasted tomato sauce and crushed dried chillies to make this flavourful dish. Perfect for a busy weeknight.

  • A gutsy, piquant sauce to serve alongside grilled lamb, chicken or fish

    • ellee on June 08, 2011

      This has to be tasted to be believed, it is gorgeous! And don't be put off by the anchovy, I have fed this to professed anchovy haters and not heard a MURMUR of protest.

  • A clear, savory broth

    • eliza on March 08, 2017

      A really good basic stock recipe. I often make it in the slow cooker.

    • k.a.g on June 19, 2013

      This is a simple, no fuss recipe for a basic chicken broth (or what I'd call a stock). Very easy to put together, and then an excellent basis for anything requiring chicken stock - such as any of the noodle dishes discussed by Slater elsewhere in the book. I usually make this with a small organic chicken (e.g. 1.2kg) and remove it after 1 hour but let the rest keep simmering for a further hour - the meat is perfect for sandwiches or to add to a chicken soup proper. I also add a carrot - this is mentioned in the head notes for the recipe but for some reason omitted in the recipe itself.

  • A smooth and creamy pâté

    • ithyt on September 01, 2015

      1.15 Go heavy with the salt. Next time try adding some of the extra flavours.

  • A fast, warming bowl of soup for tonight, tomorrow for now

    • eliza on February 14, 2016

      Great template for an Asian style soup. I add various ingredients including onion, garlic, curry paste, ginger, tomatoes, soba noodles, various greens etc depending on what I have from the garden. So easy.

  • A main-course soup for a winter's day

    • FJT on January 05, 2017

      Just what we wanted to eat on a cold, snowy day. I used some cooked cranberry beans that I had in the freezer so this came together really quickly. Instead of water I used homemade chicken stock. Very tasty.

  • An earthy, meal-in-a-bowl-type soup

    • ellee on June 08, 2011

      Doesn't look great in the bowl (all that spinach) but is super tasty.

  • A quick, soothing weekday cheese and pasta supper

    • milgwimper on July 02, 2014

      It was really good. We added peas, when we have cauliflower so the pasta isn't all white. In later variations we roasted broccoli or cauliflower.

    • ithyt on September 01, 2015

      10.12 Yum yum yum. H loved. Easy peasy. Used larger bacon (not streaky) and a whole pack of pasta - feeds more than two.

  • Clean-tasting greens

    • ithyt on September 01, 2015

      9.14 Scrummy, quick & easy.

  • A creamy, unctuous potato dish

    • ithyt on September 01, 2015

      3.13 Great potato side for anything - serv.

  • A creamy smoked fish and potato supper

    • rainbowmaker on August 15, 2011

      Didn't have any cream to hand so I used a tin of condensed mushroom soup and then made it up to 500ml with semi-skimmed milk. Oh, and I used half potato and half sweet potato.

  • A spicy vegetable stir-fry

    • bethihearyoucalling on July 31, 2013

      A good template. The shiitake were delicious.

    • ithyt on September 01, 2015

      4.15 Blanched broc and carrot then followed recipe. Scrummy flavours great.

  • A red onion and Parmesan tart

    • Lovestocook on July 13, 2015

      Only 4 ingredients and some slow cooking (the onions) gives a very easy and tasty end result. Also love the sound of some of Nigel's suggested variations

  • Chickpea mash

    • wester on September 23, 2017

      Simple and good. I add quite a bit of oil as otherwise I find it a bit dry.

  • A thirty-minute fish supper

    • ithyt on September 01, 2015

      5.12 Yum, tasty & easy.

  • Canned-fish fishcakes

    • eliza on July 10, 2016

      The basic recipe is equal weights fish (I used canned salmon) and mashed potato, salt and pepper, coat with flour and pan fry in a little oil. A very good fish cake. I didn't make the sauce but had them with some homemade tartar sauce.

  • Fish and mushroom curry

    • FJT on December 27, 2015

      This is a lovely curry. I used ancho chilli powder for the mild chilli powder and used ground coriander instead of garam masala (one of the recipe suggestions). The flavour was really good - nicely warming on a cold, wet day. Be warned, this recipe creates more of a soup than a curry with sauce; definitely couldn't have served it in anything other than a bowl. We loved it and I will probably add this to my regular rotation of weeknight meals.

  • A big chop for one (and two, and three, and a party)

    • FJT on April 06, 2017

      My husband isn't really a pork chop fan, but he will eat them prepared this way. Lots of flavour, minimum effort.

  • Chicken fillets with tarragon sauce

    • adrienneyoung on March 24, 2014

      White vermouth or sherry. See also Larousse "sauce a l'estragon". A good, fast midweek dinner if you make a side of green beans and another of boiled new potatoes.

  • A pork roast

    • Jane on May 11, 2011

      This was really easy, suitable for a weeknight dinner as well as a Sunday roast. I did the bay leaf and garlic marinade though he suggests other alternatives. Make sure to allow an hour for marinading on top of of the 1.5 hours for roasting plus resting time. I put the pork on the oven shelf as he suggested with the fat dripping into the pan of potatoes below though this meant when I removed the potatoes to turn them, the fat dripped onto the oven floor (lots of black smoke) so make sure to put another pan in when you take the potatoes out.

  • Really juicy, spicy meatballs

    • ithyt on September 01, 2015

      8.15 Yummy & Tasty.

  • A sausage and mash supper

    • ithyt on September 01, 2015

      One of my favourite sausage and mash recipes.

    • MelMM on August 04, 2010

      An outstanding version of a classic supper.

    • Zosia on May 22, 2014

      Rich but very tasty. Roasting the sausages in the gravy kept them moist and added huge flavour - but also quite a bit of salt - to the sauce. Will season the gravy a little more judiciously before baking next time.

  • A summer pudding

    • wester on October 03, 2017

      I made this with a frozen forest fruits mix, and light brown bread. I didn't remove the crust. I eyeballed the amounts, and Nigel's comments really helped to get the right balance. The children loved it. "The best dessert ever."

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 0609610783
  • ISBN 13 9780609610787
  • Linked ISBNs
  • Published Sep 24 2002
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Clarkson Potter
  • Imprint Clarkson N Potter Publishers

Publishers Text



Other cookbooks by this author