Penguin Real Cooking Slater Nigel

Nigel Slater’s classic guide to comfort food • ‘Real food means big-flavoured, unpretentious cooking. Good ingredients made into something worth eating. Just nice, uncomplicated food.’ • Based on Nigel Slater's absolute favourite food, whether it be The Stickiest Ever Chicken Wings or Baked Goat's Cheese and Pesto in Filo Pastry, Smoked Mackerel Dauphinoise or the classic Bacon Butty, this classic has gone a long way in at last creating a nation of food lovers. In typically unpretentious style, Nigel finds good things to make using mass produced white bread to the finest Italian loaves, or with standard English confectionery to real chocolate made from cocoa solids. With Nigel's unerring understanding of flavours, irresistible, simple recipes, and passionate lively writing, ‘REAL FOOD’ deserves its place on everyone's kitchen shelf

Love food but hate spending hours in the kitchen? This book is the answer, with over 350 delicious recipes ready in less than 30 minutes • Nigel Slater presents over 350 creative, delicious and nourishing recipes and suggestions for those who'd rather spend more of their time eating than cooking. From simple snacks to dinner-party desserts, all the dishes in Nigel Slater's Real Fast Food can be ready to eat in 30 minutes or under

Got a sweet tooth but don't want to spend hours in the kitchen? Nigel Slater's collection of puddings can ALL be ready in less than half an hour • An inspiring collection of quick and delicious puddings made with simple and fresh ingredients from Nigel Slater, the master of the easily prepared dish. In four sections - Summer, Autumn, Winter and Spring - he offers ideas for a wide range of mouth-watering and irresistible desserts all of which can be prepared in under half an hour

From one of the great thinkers and writers of our time, comes the unmissable final instalment in Deborah Levy's critically acclaimed 'Living Autobiography' • 'I began to wonder what myself and all unwritten and unseen women would possess in their property portfolios at the end of their lives. Literally, her physical property and possessions, and then everything else she valued, though it might not be valued by society. What might she claim, own, discard and bequeath? Or is she the real estate, owned by patriarchy? In this sense, Real Estate is a tricky business. We rent it and buy it, sell and inherit it - but we must also knock it down.' • Following the critical acclaim of Things I Don't Want to Know and The Cost of Living, this final volume of Deborah Levy's 'Living Autobiography' is an exhilarating, thought-provoking and boldly intimate meditation on home and the spectres that haunt it

Nigel Slater's inspirational guide to home cooking • 'I want you to take in the spirit of the recipes and to deviate according to your ingredients and your feelings. I urge you to break the rules. I want you to follow your appetite.' • Inspiring and irresistible, 'Appetite' takes a hundred 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 that 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'

Includes over 250 recipes, with a selection from his BBC TV series Dish of the Day, Simple Suppers and Simple Cooking • From Nigel Slater, presenter of Dish of the Day and one of our best-loved food writers, a beautiful and inspiring companion volume to his bestselling Kitchen Diaries • ‘For years now I have kept notebooks, with scribbled shopping lists and early drafts of recipes in them. These notes form the basis of this second volume of The Kitchen Diaries. More than a diary, this is a collection of small kitchen celebrations, be it a casual, beer-fuelled supper of warm flatbreads with pieces of grilled lamb scattered with toasted pine kernels and blood-red pomegranate seeds or a quiet moment contemplating a bowl of soup and a loaf of bread.’

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, this is the ultimate Nigel Slater collection brimming with over 200 recipes • He writes about how his cooking has changed from discovering the best way to roast a chicken to the trick to smoky, smooth aubergine mash. He gives the tales behind the recipes and recalls the first time he ate a baguette in Paris, his love of jewel-bright Japanese pickled radishes and his initial 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: a slice of tart, a chicken in the pot, everyday greens, the solace of soup and the ritual of tea

The much-loved author of ‘The Kitchen Diaries’ and presenter of BBC1’s Simple Suppers is here to help you cook real food fast, with over 600 ideas for delicious everyday dishes • Inspired by his own supper-time improvisations, Nigel Slater shows you how to make tasty and quick meals with the ingredients you have to hand. Full of inventive food ideas for those pressed for time, and with recipe variations and alternatives to suit any cupboard, Eat: The Little Book of Fast Food will be a feast of everyday inspiration

An immediate new classic from Nigel Slater. Over 250 recipes, moments and ideas for good eating, with extra-special seasonal sections for quick, weeknight eats • The third instalment of Nigel Slater’s classic Kitchen Diaries series, A Year of Good Eating explores the balance and pleasure in eating well throughout the year. The leisurely recipes and kitchen stories of the Diaries are ingeniously interspersed with seasonal sections of quick, weeknight suppers in the style of Nigel’s most recent bestseller Eat. A salmon pie with herb butter sauce or an asparagus and blue cheese tart for when you have time to cook; roasted summer vegetables with sausages or quick baked eggs and greens for when you need to get dinner on the table fast • With Nigel’s characteristically simple recipes and inspiring writing, this new book will make good eating a joy, every day of the year

'Much of my weekday eating contains neither meat nor fish … It is simply the way my eating has grown to be over the last few years.' • Greenfeast: spring, summer is a vibrant and joyous collection of the food Nigel eats at the end of the day. Over 110 simply beautiful spring and summer recipes, each with suggested variations, that can mostly be on the table in 30 minutes. This is perfect for people who want to eat less meat, but don't want to compromise on flavour and ease of cooking • From roast spring vegetables with peanut sauce to rice, broad beans and asparagus, or peaches with blackberries and ice cream, this green follow-up to the bestselling Eat is for everyone who wants daily inspiration for quick plant-based suppers

With over 300 recipe ideas and many wonderful stories from the fruit garden, Tender: Volume II – A cook’s guide to the fruit garden is the definitive guide to cooking with fruit from the presenter of BBC One’s Simple Cooking • ‘When I dug up my lawn to grow my own vegetables and herbs I planted fruit too. A handful of small trees - plum, apple and pear - some raspberry, blackberry and currant bushes and even strawberries in pots suddenly joined my patch of potatoes, beans and peas. These fruits became the backbone of my home baking, the stars in my cakes and pastries and even inspired the odd pot of jam. More than this, I started to use them in new ways too, from a weekday supper of pork chops with cider and apples to a Chinese Sunday roast with spiced plum sauce

Classic cookery writing from the award-winning food writer and author of bestselling autobiography, ‘Toast’ • ‘The food in “The Kitchen Diaries” is simply what I eat at home. The stuff I make for myself, for friends and family, for visitors and for parties, for Sunday lunch and for snacks. These are meals I make when I stop work, or when I am having mates over or when I want to surprise, seduce or show off. This is what I cook when I’m feeling energetic, lazy, hungry or late. It is what I eat when I’m not phoning out for pizza or going for a curry. This is the food that makes up my life, both the Monday to Friday stuff and that for weekends and special occasions.’ • ‘Much of it is what you might call fast food, because I still believe that life is too short to spend all day at the stove, but some of it is unapologetically long, slow cooking