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Nigel Slater's Real Food Hardcover – September 1, 1998


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Product Details

  • Hardcover: 320 pages
  • Publisher: HarperCollins UK (September 1, 1998)
  • Language: English
  • ISBN-10: 1857029712
  • ISBN-13: 978-1857029710
  • Product Dimensions: 1 x 8 x 10.2 inches
  • Shipping Weight: 2.7 pounds
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (13 customer reviews)
  • Amazon Best Sellers Rank: #1,323,148 in Books (See Top 100 in Books)

Editorial Reviews

Review

'The greatest cookery writer of them all.' Guardian

'He is a genius.' Matthew Fort

'Nigel is a bloody genius.' Jamie Oliver

'No one writes more temptingly about food.' Independent

'My kitchen God.' Red

--This text refers to the Paperback edition.

About the Author

Nigel Slater is one of Britain’s most highly regarded food writers. His beautifully written prose, warm personality and unpretentious, easy-to-follow recipes have won him a huge following. He writes an award winning weekly column in the ‘Observer’ and edits their ‘Food Monthly’ supplement, and he is a regular contributor to Sainsbury’s ‘The Magazine’.

--This text refers to the Paperback edition.

More About the Author

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Customer Reviews

4.8 out of 5 stars
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All in all, a great cook book.
Suzanne Daniels
In truth, the great strength of this book is the way Slater responds intuitively to food and applies classic techniques to them.
Curmudgeon in the Kitchen
Nigel Slater's cook books always please us.
Kathryn Stephens

Most Helpful Customer Reviews

21 of 22 people found the following review helpful By "jamb1" on December 9, 1999
Format: Hardcover
This is an inspiring read. Slater writes about real food the way real people like to eat. His recipes are practical and unfussy. They are irreverent and certainly do not submit to any soul and appetite destroying preoccupation with ersatz low-taste,low-fat food. Worth reading for the description of how to roast a chicken that is almost poetic
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15 of 15 people found the following review helpful By Bruce MacMillan on May 30, 2003
Format: Hardcover
In Real Food, Nigel Slater manages to invoke the feeling and quality of comfort food but goes beyond that with some of the bold and certainly delicious flavours he encourages us to explore. Every recipe that we have tried out of this book has been a huge success. It's great to find a book where the recipes are simple without being boring. Don't comb through the book looking for the low-fat gems, instead enjoy these delicious recipes in moderation.
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32 of 37 people found the following review helpful By B. Marold HALL OF FAMETOP 100 REVIEWER on February 4, 2006
Format: Hardcover Verified Purchase
`Nigel Slater's Real Food' and `Real Cooking' by Nigel Slater (name above the title, of course) are two great expositions on the real joy of cooking. Slater characterizes his point of view in the motto to `Real Cooking' as `There is too much talk of cooking being an art or a science - we are only making ourselves something to eat.' With this sentiment, Slater dismisses the Shirley Corriher / Alton Brown `kitchen science' camp on the one hand and the Keller / Boulud / Girardet `haute cuisine' camp on the other. In some ways, this also dismisses the high-end culinary magazine crowd as you may find in `Bon Appetit', `Gourmet', and `Martha Stewart Living'. While this seems to dismiss a goodly portion of the modern culinary establishment, it really does not. Slater is certainly in the same camp as his nibs, Jamie Oliver, his good friend, Nigella Lawson, and Oliver's mentors, Rose Gray and Ruth Rogers of London's River Café. In fact, if I did not know that Oliver was primarily influenced by Gray, Rogers, and Gennaro Contaldo, I would have guessed that Oliver was a Slater disciple from the word `GO'. I am happy to say that there are plenty of important cookbook writers in the United States who can easily be considered to be in Slater's camp. Leading the list is probably Jacques Pepin, especially with his various quick cooking books such as his latest `Fast Food My Way'. I do not wish, however, to give the impression that Slater is all about fast cooking. He is certainly about simple cooking in the same sense that Richard Olney describes in `Simple French Food', but he is a whole lot more about being in love with the sensual qualities of food and how well those qualities of various foods mix together in the most effective way.Read more ›
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4 of 4 people found the following review helpful By 1000km on January 18, 2010
Format: Paperback Verified Purchase
Nigel Slater writes with a passion for food that is highly inspiring. His recipes are relatively straight-forward, with an emphasis on fine ingredients prepared simply. Everything I have prepared has been delicious first-time and increasingly more delicious with each subsequent attempt. This volume offers some great classics arranged by food type. The downside to this is that there are some key foods that do not feature (e.g. beef, rice), so don't expect this to be your only reference. Be warned: Slater's recipes are not for the overly weight conscious. He puts flavor ahead of everything else, with generous use of fats and sugars (but only the best available of course!).
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13 of 18 people found the following review helpful By John Carver - thefoodweb.com on January 18, 2000
Format: Hardcover
Nigel Slater is a real cook. His books are a joy to read. He makes you want to jump-up and cook. He inspires.. A no-frills cook. Comfort food is OK. His traditional recipes are soothing, pleasing, comforting. - Food Porn!
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3 of 4 people found the following review helpful By Suzanne Daniels on December 25, 2010
Format: Hardcover
I have four books of Nigel's and this will be my fifth. I love his cook books. I love his style of writing especially when I'm cooking, its almost as if he is standing right beside me telling me what to do next. Alot of the recipes remind me of growing up in England and there is a certain amount of nostalgia associated with the recipes. All in all, a great cook book.
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Format: Paperback Verified Purchase
Slater's book records his creative improvisation with seasonal ingredients. To judge by this book, a typical Englishman eats a more varied diet than most Americans, so the ingredients of some of his recipes are out of the reach of many Americans. Nevertheless, an imaginative cook can easily adapt. In truth, the great strength of this book is the way Slater responds intuitively to food and applies classic techniques to them. This is an idea book for those who read cookbooks as much for literature about food as for recipes.
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