Appetite: So What Do You Want to Eat Today?

Appetite: So What Do You Want to Eat Today?

Paperback

By (author) Nigel Slater

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  • Publisher: FOURTH ESTATE LTD
  • Format: Paperback | 448 pages
  • Dimensions: 188mm x 242mm x 28mm | 1,402g
  • Publication date: 1 October 2001
  • Publication City/Country: London
  • ISBN 10: 1841154709
  • ISBN 13: 9781841154701
  • Illustrations note: (250 colour integ.)
  • Sales rank: 27,877

Product description

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'. Slater's typically unpretentious style and ready wit put the fun back into food.

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Author information

Nigel Slater is the author of a collection of bestselling books and presenter of BBC 1's Simple Cooking and Dish of the Day. He has been food columnist for The Observer for twenty years. His books include the classics Appetite and The Kitchen Diaries, the critically acclaimed two-volume Tender, and most recently a second volume of The Kitchen Diaries. His award winning memoir Toast - the Story of a Boy's Hunger won six major awards and is now a BBC film starring Helena Bonham Carter and Freddie Highmore. His writing has won the National Book Awards, the Glenfiddich Trophy, the Andre Simon Memorial Prize and the British Biography of the Year. He was the winner of a Guild of Food Writers' Award for his BBC 1 series Simple Suppers.

Review quote

'He's a genius, his food is scrummy and his voice more personal than usual.' Guardian 'Slater remains the reigning champion...'Appetite' is an instant classic. It's comprehensive, inspirational and beautiful to look at.' Daily Express 'The total and utter must-have of the year.' Rosie Kindersley Praise for 'Eat': 'Nothing was ever going to come close to Nigel Slater's "Eat". An instant classic' Cookbook of the Year, The Times 'This year's smallest yet fullest cookbook is from Nigel Slater ... 'Eat' reminds us that he remains the UK cookery writer who breaks new ground as regularly as a mole.' Rose Prince, Daily Telegraph, 'Books of the Year' 'There's nobody better than Nigel Slater at making cooking seem a relaxed, modest and wholly enjoyable affair ... This chunky, easy-going book continues that approach in 400-plus pages which never run out of inspiration' Daily Mail

Editorial reviews

The premise of Nigel Slater's mouthwatering new book is summed up in one of the earliest chapters, The New Cook's Survival Guide. The first three bullet points read: 1. Don't think you have to cook every day. 2. You can live on home-made soup and toast. 3. A diet of home-made soup and toast gets boring after a while. In essence, the author takes 100 classic recipes and pulls them apart, teaching readers to use their own initiative - adding ingredients here, taking away ingredients there. We end up with our own personal versions of stews, pastas and puddings and the confidence to refine, edit or simplify these dishes whenever we want. Slater has a wonderfully unpretentious style and there are chapters called Cutting Down the Work, Kids in the Kitchen and even a section on why junk food is so delicious. This is certainly not a book for vegetarians or for those trying to avoid a high-cholesterol diet but, as with all Slater's books, the reader cannot but be carried along by the author's obvious relish for the good things in life and the pleasure he derives from good ingredients as opposed to complicated recipes. The food is exquisitely photographed throughout - chocolate has never looked so chocolatey or fruit so fruity, and Slater's inspiring prose makes him much more than just another cookery writer. This book is set to become another classic. (Kirkus UK)