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

Product Information

It's a heartfelt invitation into Nigel Slater's kitchen, offering comfort, nostalgia, and a celebration of simple, flavorful cooking. A familiar face on our TV screens, Marcus is also the no-nonsense judge on MasterChef: The Professionals . Stella was the founder of ‘ICSA’ Independent Cookery School Association’, championing the best British accredited cookery Schools. Master classic dishes and perfect all the cooking techniques you need for success every time with the world's top chefs, including Marcus Wareing, Shaun Hill, Ken Hom, Atul Kochhar, and Peter Gordon. The recipes are simple and confident, the ingredient lists radical in their hewing to what’s on hand in today’s pantry .

The book is thoughtfully segmented into various chapters, each representing a different aspect of Nigel's culinary repertoire. Nigel Slater is the author of a collection of best-selling books and presenter of BBC 1's Eating Together, Simple Cooking and Dish of the Day.So, it should come as no surprise that the book’s front cover features an uplifting detail from a Howard Hodgkin painting. Though perfectly explicit, Slater’s recipes read like prose, which means that you’ll want to curl up in your favorite chair and read through each one slowly until you just can’t take it any longer and have to get up to make your own za’atar-spiked chicken cutlets or a bowl of orecchiette tossed with basil and zucchini.

It is just a recipe, a suggestion for something you might like to make for others, but it is what I do. You just want him to go on and on remembering and using his memories to inspire his exquisite cookery. 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!This book is exactly what I was looking for - a comprehensive manual on cooking, with loads of information and pictorial steps on techniques and the reasoning behind them.

First problem: please note that this recipe is for FOUR people, not TWO as stated in the recipe (disappointing to waste ingredients).I made it using tinned alphonso mango puree instead of the plums, omitted the sugar and added the juice of half a lemon. Ebooks fulfilled through Glose cannot be printed, downloaded as PDF, or read in other digital readers (like Kindle or Nook). He's also included some of his favourite breakfasts, burgers and sandwiches for those lazy weekends when everyone’s lounging at your place, as well as sharing his pro-chef techniques for searing steak, cooking chicken, poaching eggs, and lots more.

There is not a cook or a reader in the land who wouldn’t gratefully hug this new volume of his to their chest. It is accepted by you that Daunt Books has no control over additional charges in relation to customs clearance. Defrosted and gently warmed and served with a very ripe brie it was a lovely addition to a celebration table. And what I would say, chiefly, about these, is that every one will unfussily hit the spot, whether you want a quick supper or have invited friends over to linger at the table. 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.

There is the impeccable Jonathan Lovekin food photography that we know and love from previous works (as well as alluring interiors shot by Jenny Zarins).