A comprehensive, deeply personal, and visually stunning guide to growing and cooking vegetables from Britain’s foremost food writer, with more than 400 recipes and extensive gardening notes.
In the tradition of Roast Chicken and Other Stories comes Tender, a passionate guide to savoring the best the garden has to offer. An instant classic when it was first published in the UK, Tender is a cookbook, a primer on produce, and above all, a beloved author’s homage to his favorite vegetables. Slater’s inspired and inspiring writing makes this a book to sit with and savor as much as one to prop open in the kitchen. The chapters explore 29 vegetables and offer enticing, comforting recipes such as Potato Cakes with Chard and Taleggio, a Tart of asparagus and Tarragon, and Grilled Lamb with Eggplant and Za’atar. With wit, enthusiasm, and a charming lack of pretension, Slater champions vegetables—through hands-on nurturing in the garden and straightforward preparations in the kitchen—with this truly essential book for every kitchen library.
Tender: A Cook and His Vegetable Patch
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Book Description
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Editorial Reviews
Amazon.com Review
Guest Reviewer: Alice Waters on Tender
Alice Waters is the visionary chef and owner of Chez Panisse and the author of ten cookbooks, including The Art of Simple Food and In the Green Kitchen.
Alice Waters is the visionary chef and owner of Chez Panisse and the author of ten cookbooks, including The Art of Simple Food and In the Green Kitchen.
This lovely book is a celebration of the senses: Nigel Slater describes a carrot with such attention, tenderness, and humor that it feels like he is introducing a dear friend to his readers. He understands the perfection of a runner bean in midsummer, and explores its flavor in a way that is pure, honest, and delicious. His prose is a pleasure to read--full of life and enjoyment of the table--and the photography makes it a lush and beautiful book.
Even as he delivers a collection of elegant, simply constructed recipes, Slater also taps into the reasons we engage with food--reasons both sensory and philosophical. “The idea of planting a seed, watching it grow, then eating the result instantly does away with much of the baggage that goes hand in hand with our modern food supply,” he writes. In Tender, we have the rare insight of a cook who knows not only the kitchen, but also the garden. Slater is passionate about every moment in the process of growing, cooking, and consuming food, and he starts with the essential notion of “reading” a plate--which is to say, pondering the where and why of the food we prepare. He weaves this notion effortlessly into his chapters, whether he is discussing his favorite varieties of eggplant (which he grows in deep clay pots against his warmest wall) or sharing his love of walking around the garden on a summer night when peas are in season: “To burst a pod of peas and eat them in the dark is a sweet joy.” Tender is full of small but irresistible observations like this.
Review
New York Times Notable Cookbook of 2011
“a valentine to produce”
—Mother Jones, Favorite Cookbooks of 2011, 12/3/11
“Little about TENDER, British writer Nigel Slater’s quietly epic cookbook about preparing vegetables, feels designed for the American consumer. The author’s preoccupations are so personal, so drawn from the quotidian pleasures of tending his small garden in London, that they feel far removed from the celebrity-penned, diet-driven, ego-tripping cookbooks that dominate U.S. bestseller lists. . . . Slater, in other words, is an obsessive, but one whose obsession seems to stop in the kitchen. Slater has too much respect for all involved — the ingredient, the reader, the joy of discovery in the kitchen — to want to serve as your nanny. He’d rather play your mentor, the kind who wants you to love the messy process, not just the finished dish, which, come to think of it, you’ll love, too. These easy-to-execute dishes go down just as easy. It all makes you look forward to Slater’s second “Tender” volume, dedicated to fruits, due to arrive stateside next spring.”
—The Washington Post, 8/2/11
“Not only is Nigel Slater one of the greatest living food writers, he's also the ultimate urban gardener. His latest book, Tender, just might inspire you to tear up your lawn and get planting.”
—Bon Appétit, August 2011
“A seriously hefty and seriously engaging homage to the garden, from one of Britain’s foremost food authorities.”
—NYTimes.com, Summer Cookbook Roundup, 6/2/11
“Tender is pleasing in so many ways. For cooks it's filled with glorious vegetable-centric recipes, for gardeners it's an insightful and personal story about just how much a garden can mean, and for those who just enjoy reading about food, well, you're going to love getting acquainted with Nigel Slater.”
—Serious Eats, Cook the Book, 5/23/11
“But the crowning glory of "Tender" is Mr. Slater's own prose, even when treating of something as lowly as the autumnal cabbage—each dark-green leaf of which "somehow seems as if it will fend off our winter ills. Elephant ears of crinkled green, sparkling with dew; black plumes of cavolo nero like feathers on a funeral horse, and the dense, ice crisp flesh of red cabbage. Strong flavors indeed." Strong, yes, but also tenderly enticing, as guests at Mr. Slater's latest literary feast will discover.”
—The Wall Street Journal, Bookshelf, 4/23/11
“The best Brit you’ve never heard of. . . . Nigel Slater is who you’d get if you combined Alice Waters with Mark Bittman: a garden-to-table advocate whose goal in life is to make people love fresh produce and cooking because they are – gasp – fabulous and fun and do not have to be fussy in the slightest.”
—The Christian Science Monitor, 4/19/11
“Engagingly written and showcasing more than 200 full-color photos, this attractive and infinitely useful collection shows how to tastefully incorporate more vegetables into one's diet while providing an informative primer on gardening.”
—Starred Review, Publishers Weekly, 3/7/11
“Nigel Slater’s Tender is a rich tale of one man’s passion for cultivating, cooking, and eating from the garden. His sensuous and delicious recipes make us want to run right into the kitchen and start cooking. But even if you never set a foot in your garden or turn on the stove, it is a great, inspiring read.”
—Christopher Hirsheimer and Melissa Hamilton, authors of Canal House Cooking
“As a second-floor city-dweller with no patch of land to call my own, a glimpse into Nigel Slater’s garden sanctuary makes me ache for a small plot of good dirt, preferably just off a kitchen, to grow some of what I eat. Nigel captures the small moments—the rituals, sights, and smells—that are part of the cycle of growing, cooking, eating, and sharing, culminating in a collection of vibrant, bold yet approachable recipes. A rare treasure.”
—Heidi Swanson, author of Super Natural Cooking
“A home garden isn’t just the best source of the ultimately fresh. It’s also the place where scent, smell, and touch vie with taste to inspire and shape our culinary imagination. Nigel Slater, a food writer too little known in this country, has a unique ability to convey this magical play of the senses, and what happens when we let it permeate our cooking. The imaginative, often inspired dishes that result are a revelation. Tender deserves pride of place on any vegetable lover’s shelf.”
—John Thorne, author of Outlaw Cook
“Nigel Slater is my kind of cook. His gently passionate garden-to-kitchen approach shows respect for the beauty of simple ingredients. He celebrates the sweetness of a roasted onion, the thrill of a ripe berry, and the real pleasure of a good salad.”
—David Tanis, author of Heart of the Artichoke
“a valentine to produce”
—Mother Jones, Favorite Cookbooks of 2011, 12/3/11
“Little about TENDER, British writer Nigel Slater’s quietly epic cookbook about preparing vegetables, feels designed for the American consumer. The author’s preoccupations are so personal, so drawn from the quotidian pleasures of tending his small garden in London, that they feel far removed from the celebrity-penned, diet-driven, ego-tripping cookbooks that dominate U.S. bestseller lists. . . . Slater, in other words, is an obsessive, but one whose obsession seems to stop in the kitchen. Slater has too much respect for all involved — the ingredient, the reader, the joy of discovery in the kitchen — to want to serve as your nanny. He’d rather play your mentor, the kind who wants you to love the messy process, not just the finished dish, which, come to think of it, you’ll love, too. These easy-to-execute dishes go down just as easy. It all makes you look forward to Slater’s second “Tender” volume, dedicated to fruits, due to arrive stateside next spring.”
—The Washington Post, 8/2/11
“Not only is Nigel Slater one of the greatest living food writers, he's also the ultimate urban gardener. His latest book, Tender, just might inspire you to tear up your lawn and get planting.”
—Bon Appétit, August 2011
“A seriously hefty and seriously engaging homage to the garden, from one of Britain’s foremost food authorities.”
—NYTimes.com, Summer Cookbook Roundup, 6/2/11
“Tender is pleasing in so many ways. For cooks it's filled with glorious vegetable-centric recipes, for gardeners it's an insightful and personal story about just how much a garden can mean, and for those who just enjoy reading about food, well, you're going to love getting acquainted with Nigel Slater.”
—Serious Eats, Cook the Book, 5/23/11
“But the crowning glory of "Tender" is Mr. Slater's own prose, even when treating of something as lowly as the autumnal cabbage—each dark-green leaf of which "somehow seems as if it will fend off our winter ills. Elephant ears of crinkled green, sparkling with dew; black plumes of cavolo nero like feathers on a funeral horse, and the dense, ice crisp flesh of red cabbage. Strong flavors indeed." Strong, yes, but also tenderly enticing, as guests at Mr. Slater's latest literary feast will discover.”
—The Wall Street Journal, Bookshelf, 4/23/11
“The best Brit you’ve never heard of. . . . Nigel Slater is who you’d get if you combined Alice Waters with Mark Bittman: a garden-to-table advocate whose goal in life is to make people love fresh produce and cooking because they are – gasp – fabulous and fun and do not have to be fussy in the slightest.”
—The Christian Science Monitor, 4/19/11
“Engagingly written and showcasing more than 200 full-color photos, this attractive and infinitely useful collection shows how to tastefully incorporate more vegetables into one's diet while providing an informative primer on gardening.”
—Starred Review, Publishers Weekly, 3/7/11
“Nigel Slater’s Tender is a rich tale of one man’s passion for cultivating, cooking, and eating from the garden. His sensuous and delicious recipes make us want to run right into the kitchen and start cooking. But even if you never set a foot in your garden or turn on the stove, it is a great, inspiring read.”
—Christopher Hirsheimer and Melissa Hamilton, authors of Canal House Cooking
“As a second-floor city-dweller with no patch of land to call my own, a glimpse into Nigel Slater’s garden sanctuary makes me ache for a small plot of good dirt, preferably just off a kitchen, to grow some of what I eat. Nigel captures the small moments—the rituals, sights, and smells—that are part of the cycle of growing, cooking, eating, and sharing, culminating in a collection of vibrant, bold yet approachable recipes. A rare treasure.”
—Heidi Swanson, author of Super Natural Cooking
“A home garden isn’t just the best source of the ultimately fresh. It’s also the place where scent, smell, and touch vie with taste to inspire and shape our culinary imagination. Nigel Slater, a food writer too little known in this country, has a unique ability to convey this magical play of the senses, and what happens when we let it permeate our cooking. The imaginative, often inspired dishes that result are a revelation. Tender deserves pride of place on any vegetable lover’s shelf.”
—John Thorne, author of Outlaw Cook
“Nigel Slater is my kind of cook. His gently passionate garden-to-kitchen approach shows respect for the beauty of simple ingredients. He celebrates the sweetness of a roasted onion, the thrill of a ripe berry, and the real pleasure of a good salad.”
—David Tanis, author of Heart of the Artichoke
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21 of 22 people found the following review helpful:
5.0 out of 5 stars
A perfect all around savory cookbook,
By
This review is from: Tender: A Cook and His Vegetable Patch (Hardcover)
Tender confirms all the reasons I think Nigel Slater's work is fantastic. His writing is excellent, his recipes are diverse and simple. The photography in his books captures the mood of the ingredients, dishes, and meals perfectly. His food is really the kind that you'd put together for yourself or friends dropping by-- nothing pretentious, few ingredients, great satisfaction. I used to think the Kitchen Diaries was the jewel in his crown, but now Tender has moved in alongside it. Can't wait for Tender II-- the Fruit!
Nigel Slater is well known and loved in the UK. I have for years saved clippings of his recipes from the Guardian, where I was first introduced to his work. His recipes just seem so intuitive and easy. Nothing is about measuring really, it's all about what tastes good. Working through his recipes, you realize what cooking is all about-- marrying flavors to fit your palate. So you don't really have a sense that if you don't follow the recipe to a T, it won't come out. You know that you'll be happy to sit down with a plate of food you pulled together from what you had, just the way great home cooking should be. You'll clutch this book close to your heart, and want to share its beauty and perfection with everyone you know who loves food!
13 of 14 people found the following review helpful:
5.0 out of 5 stars
tender vol. 1,
By
Amazon Verified Purchase(What's this?)
This review is from: Tender: A Cook and His Vegetable Patch (Hardcover)
Just got my "Tender vol 1" book by Slater today in the mail. What a lovely book with many beautiful pictures and stories. I have 4 of Slater books and loved them all. Easy recipes, easy to follow instructions, and always interesting reading. Love his writing style and his British humor. Most of the ingredients is easy to find in the US supermarkert. His cooking is very simple and straight forward (very important on most weeknight after work). I marked alot of recipes to cook from this book. Will update my review. I'm going to order "Real Food" by the same author soon.
13 of 15 people found the following review helpful:
5.0 out of 5 stars
An Engaging, Gem of a Book,
By Mary Lou Heiss "www.teatrekker.com" (Northampton, Ma) - See all my reviews
Amazon Verified Purchase(What's this?)
This review is from: Tender: A Cook and His Vegetable Patch (Hardcover)
Tender: A cook and his vegetable patch Ten Speed Press 2011 )is the latest book by Nigel Slater, author of The Kitchen Diaries: A Year in the Kitchen with Nigel Slater, and Toast; The Story of a Boy's Hunger . He is one of my favorite English food writers. In fact, I am always drawn to English food writers (Elizabeth David, Jane Grigson, Tamasin Day Lewis) because of their reassuring tone and engaging, conversational voice.
These writers view food through a different lens than other food writers. To them, food and cooking is not static, or a black and white formulaic topic, but a subject so beguiling that it merits thoughtful consideration. The best of the lot don't just teach us how to cook but share with us their vision about food and cooking: they muse, debate, decide, select, and present us with situations that gives us the confidence to realize that, yes, I can cook like this, too. This approach shows us that after one has learned the basics of good cooking, that the need to follow recipes exactly-to-the-letter is less valuable than learning to develop one's instincts in the kitchen. Nigel Slater's writing is very welcoming. For him, the process of selecting the foods and ingredients at market, and ready-ing himself to cook, and the steps involved in constructing and then cooking the dish are an important part of his engagement with the food. I think that under his influence, all cooks can find some area in the kitchen that they could pay more attention to. His voice is personal, and spoken in an intimate and joyful way from writer to reader, cook to cook. His musings consider numerous variables: he wants the reader to find these details as important as he does. For example, from the March 7th notation in The Kitchen Diaries he writes: "I have no idea what I had in mind when I bought the two lamb chops that are now sitting on the kitchen worktop. Actually they are leg steaks and there's enough for two. Whatever it was, the flash of inspiration must have got lost on the way home. In the fridge are mixed salad leaves - arugula, baby spinach, and some baby chard - and a bunch of mint. I might be able to rescue a few leaves from the bunch of basil that has got to close to the back of the fridge and burned on the ice. There is also the unusual stuff in the fridge and cupboards. I put the chops into a bowl with a couple of tablespoons of light soy sauce and a crushed garlic clove and let then sit for twenty minutes. I get the broiler hot and chick the chops on it, a couple of minutes on each side. Whilst the meat is cooking, I toss the salad leaves into a bowl. Then I knock up a dressing consisting of a couple of small, hot red chili peppers, finely chopped, the juice of half a ripe lime, a tablespoon of dark soy, a handful of shredded mint leaves and a wee bit of sugar. I slice the lamb into pencil-thin strips, and while it is still hot, toss it with the salad and dressing, then divide it between two plates. The mixture of sizzling meat, mellow, salty soy and sharp lime juice is startling, especially with the green leaves that have softened slightly where they have touched the lamb. The few juices left on our plates are stunning, and we mop them up with crispy white rolls." This is not a traditional recipe but it shows us that thinking about food and how to combine simple ingredients at hand easily creates a tasty dish that shows off the main element of the dish - the lamb. It is the personal voice, spoken in an intimate and joyful way from writer to reader, cook to cook, which makes the reader pay attention to details they failed to notice before. He never mentions that the food is good - we know it is because of the words he chooses to describe the lusciousness of the moment. The casual mention of the greens that have softened slightly where they have touched the lamb is but a tiny detail, yet it is a significant one, noticed and appreciate by a passionate and observant eater. Slater has (and shares) a deeply-rooted connection to things `real' that drives his relationship with food. His books ( as well those of other English, Irish and Scottish writers ) contain a lot of detail, and they have a special way of discussing the `this and that' kitchen topic - be it butchery, cheese choices, seasonal fruits, etc, that includes the reader in the discourse and process. It is as if we are guests in their kitchen and are privy to some of their private thoughts and kitchen notes. It's a bit more right- side of the brain, subjective thinking and writing rather than left-side of the brain, objectivity. We are given lots of explanations, too, in casual discourse, because details are important to these writers. Information might be about where the meat came from, how the animal was slaughtered, what farm raised it, the pros and cons of which vegetables to consider using in a seasonal vegetable casserole, the merits of different varieties of heirloom beans, the glories of farmhouse cider, old-time farming techniques, etc. All of this matters and is fodder for discussion and consideration. Tender: A Cook and his vegetable patch has a different focus but is equally compelling. It is the kind of book that makes me want to mess about in my garden and then cook whatever there is that is ready to be picked on that day. Digging about like that in the vegetable garden yields seasonal food at it's freshest and most flavorful; those with the confidence to put it all together in a tasty dish for dinner that evening have really learned to savor the moments when vegetables are at their seasonal best. Listen to what he says in the introduction to Tender: " Vegetables beckon and intrigue me in a way no fish or piece of meat ever could. The beauty of a single lettuce, its inner leaves tight and crisp, the outer ones opened up like those of a cottage garden rose; the glowing saffron flesh of a cracked pumpkin; the curling tendrils of a pea plant; a bunch of long, white-tipped radishes; a bag of assorted tomatoes in shades of scarlet, green, and orange is something I like to take time over." I think the key to his genius is in the last sentence:`......is something I like to take time over'. His gift to us is his vision and his sensibilities, and the ability that he has to convey his thoughts in lovely prose. He makes us stop, slow-down and want to look, feel, taste and appreciate our food and foodstuffs for their unique qualities. His words are every bit as savory as his recipes, and I think he belongs in the same category of food writer as MFK Fisher and Elizabeth David. This is a stolen snippet that appears on Nigel Slaters website: "Author, columnist and broadcaster, he remains very much an amateur cook. Nigel is not a chef and has no restaurant or commercial connections. His food is understated, handcrafted home cooking that is easy to accomplish and without a trace of what he affectionately calls `celebrity cheffery'. He is not fond of fussy food and prefers simple suppers made with care and thought. He believes that making something good to eat for your self or for others can lift the spirits in the way little else can." I for one will always have a place on my bookshelf for more of his books.
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