A Cook’s Book: The Essential Nigel Slater by Nigel Slater

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  • Pappardelle with mushrooms and harissa

    • Astrid5555 on November 29, 2021

      Delicious, quick and easy home-office lunch pasta!

  • Pea and parsley soup

    • Indio32 on October 24, 2021

      Was OK but nothing to write home about. Used a homemade chicken stock and frozen petits pois as fresh aren't in season. Will be having it for lunch tomorrow so will see if it improves with age.

  • Pasta with spicy sausage, basil and mustard

    • Pimlicocook on November 13, 2021

      Nigel’s most popular pasta recipe, apparently - comfort food at its best. I liked it well enough, but it might be a bit too creamy to be a favourite - and as someone who doesn’t eat much meat, I was grateful to have broccoli on the side.

  • A thin, simple cheese and onion tart

    • Pimlicocook on November 13, 2021

      Made this again for the first time in maybe a decade, or longer. Curiously, there’s no mention of seasoning anywhere in the recipe, which may be right for the rich, soothing flavours, though I preferred a sprinkle of sea salt and pepper at the end. Crisp salad on the side works well.

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  • ISBN 10 0008213763
  • ISBN 13 9780008213763
  • Published Oct 14 2021
  • Format Hardcover
  • Page Count 416
  • Language English
  • Countries United Kingdom
  • Publisher 4th Estate

Publishers Text

A Cook’s Book is the story of Nigel Slater’s life in the kitchen . . . 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. He writes about how his cooking has changed from discovering the trick to whipping cream perfectly, to the best way to roast a chicken. He gives the tales behind the recipes and recalls the first time he ate a baguette in Paris and his first slice of buttercream-topped chocolate cake.

These are the favourite recipes Nigel Slater cooks at home every day; the heart and soul of his cooking. Chapters include: the solace of soup, everyday dinners, a feast of green and a slice of tart. Then there are, of course, the ultimate puddings and cakes with sections on the silence of cheesecake and biscuits, friands and the brownie. This is Nigel Slater at his finest.

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