The Cook's Book: Recipes and Step-by-Step Techniques from Top Chefs

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A longtime food columnist in the UK and the author of fifteen previous books, he cooks food which is sometimes unmistakably British—Cumberland sausage with cheddar roasted-potato mash; smoked haddock and mussel pie—and a page or two later he’s suggesting food which is resolutely, nimbly not of any single tradition: broccoli with pumpkin seeds and bread crumbs; ground lamb with lime and cilantro.

I made double the recipe but I should not have doubled the amount of red pepper flakes, it was way too hot for me, although my son liked it! It is just a recipe, a suggestion for something you might like to make for others, but it is what I do. With over 200 recipes, each with its own story of how it came to be part of my life, the collection is a mixture of my personal favourites and many new ones. Everyday Greens offers vibrant vegetable-based dishes, and Everyday Dinners includes hearty mains like Beet and Lamb Patties.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. I love Nigel Slaters writing style and I own a number of his books which I read, (as one would read a novel), regularly on a Sunday morning as I potter in my kitchen drinking wine and cooking. From poor childhood in Cumbria to Founder of Ashburton Cookery School, the best independent cookery school in UK.

Every single recipe I tried is failproof and in general turns out much higher quality than my usual cooking. Thorough, calm and considerate, it hand-holds through those tricky techniques and then includes several chefs’ recipes to inspire. But I also enjoy those that are more than just cold instructions, those that are more than simply ‘do this, do that. A Cook's Book is an excellent read for anyone who cherishes food stories as much as the recipes themselves.Shallow, fudge-like and spiked with sherry-soaked golden sultanas and shards of chocolate, its surface gritty with caster sugar scented with rosemary. The range of gifts is extensive and many are original and bring a smile to your face, as you choose an item knowing the recipient will have a big smile too. Nigel's writing is intimate and evocative, capturing the essence of moments like his first encounter with a sublime baguette in Paris or the comforting delight of buttercream-topped chocolate cake. There is the long, wholesome, elegant introduction that makes you head straight to the nearest farmer’s market, string bag in hand, to pick up a load of ripe figs. UPDATE***: I had divided the mixture into two small baking dishes - it was even better 2 nights later when we had the 2nd one.

And yes, we learn from what he’s cooked and what he shares with us, but it’s how he shares it that makes those millions of us who love his columns and his books feels so importantly and intimately connected to them.The photography in A Cook's Book, featuring Nigel in his London home and garden, adds a personal touch to the recipes and stories. And Soft Rolls with Feta and Rosemary; A Chowder of Mussels and Leeks; Sticky, Seeded Malt Loaf; A Salad of Lentils and Red Peppers; Braised Pork Meatballs with Rib Ragù Sauce; Apricot Pan Pie; Marmalade Treacle Tart. For more details, please consult the latest information provided by Royal Mail's International Incident Bulletin.