Appetite

(Paperback)

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Description

"Appetite" takes 100 simple classics and casts aside the insecurities of normal recipes. Ingredients are listed, followed by a suggestion of how much you might need, i.e. "double cream - start with 100 ml then see how you go". Readers will be liberated to use their own judgement, indeed actively encouraged to skip half the ingredients for pared down versions which will teach them the essence of a dish. Recipe titles reflect this approach - "a cheap spaghetti supper", "a big pork roast", "a curry to make you sweat". Slater's style and wit puts the fun back into food in this illustrated book. The first half of the book is packed with instructive, funky photographs and covers all the basics - from "getting rid of the three-course-meal tyranny" to "why is junk food so delicious". A long and helpful section will tell you where to get hold of everything worth eating. Written partly for the non-cook.

Reviews

Hes a genius, his food is scrummy and his voice more personal than usual. Guardian

Slater remains the reigning championAppetite is an instant classic. Its comprehensive, inspirational and beautiful to look at. Daily Express

The total and utter must-have of the year. Rosie Kindersley

Praise for Eat:

Nothing was ever going to come close to Nigel Slaters Eat. An instant classic Cookbook of the Year, The Times

This years smallest yet fullest cookbook is from Nigel Slater Eat reminds us that he remains the UK cookery writer who breaks new ground as regularly as a mole. Rose Prince, Daily Telegraph, Books of the Year

Theres nobody better than Nigel Slater at making cooking seem a relaxed, modest and wholly enjoyable affair This chunky, easy-going book continues that approach in 400-plus pages which never run out of inspiration Daily Mail

Author Bio

Nigel Slater is Britain's top food writer. His hugely popular columns and books have won him an enormous following for his direct, up-to-the-minute and delicious approach to food. He has written six books previously to this, has an award-winning column in The Observer and a regular column in The Sainsbury's Magazine.