Real Fast Desserts
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Real Fast Desserts

By (author) Nigel Slater

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Slater focuses on easily executed and wonderfully appetizing desserts that are suitable both for entertaining and for everyday eating. Consider blackberries steeped in a glass of deep red Barolo or a dish of steamy rice scented with rosewater, cardamom, and pistachios. Or think of a thin apple crisp straight from the oven, or warm chocolate mousse cake with homemade espresso ice cream. All these are "real fast desserts" that can be prepared in less time than it takes a frozen cheesecake to thaw. Slater's signature style shines through in his adaptations of traditional favorites: Bread and Butter Pudding that uses fruity, buttery Panettone and Creme Brulee with Nectarines are just a few. Standing alongside these classics are dozens of brilliantly creative fruit desserts.

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  • Paperback | 190 pages
  • 149.86 x 231.14 x 17.78mm | 158.76g
  • 24 Apr 2012
  • Overlook Press
  • New York
  • English
  • Reprint
  • black & white line drawings
  • 1590208617
  • 9781590208618
  • 171,668

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Author Information

Nigel Slater is the author of several classic cookbooks, including Real Fast Food and the award-winning Appetite. He has written a much-loved column for The Observer (London) for more than a decade and has been described by the media as a national treasure. He lives in London.

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Review quote

null---"The Washington Post" (11/28/2011)

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Back cover copy

Slater focuses on easily executed and wonderfully appetizing desserts that are suitable both for entertaining and for everyday eating. Consider blackberries steeped in a glass of deep red Barolo or a dish of steamy rice scented with rosewater, cardamom, and pistachios. Or think of a thin apple crisp straight from the oven, or warm chocolate mousse cake with homemade espresso ice cream. All these are "real fast desserts" that can be prepared in less time than it takes a frozen cheesecake to thaw. Slater's signature style shines through in his adaptations of traditional favorites: Bread and Butter Pudding that uses fruity, buttery Panettone and Creme Brulee with Nectarines are just a few. Standing alongside these classics are dozens of brilliantly creative fruit desserts.

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