Appetite: So What Do You Want to Eat Today?

Format:	Paperback 448 pages

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Synopsis

Bestselling cookery writer Nigel Slater's mantra is 'recipes don't rule'. 'Appetite' is the revolutionary book that will help all cooks to have fun making anything from a baked potato to Christmas dinner. 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 in this beautifully illustrated book. The first half is packed with instructive, funky photographs and covers all the basics -- from 'getting rid of the three-course-meal tyranny' to 'why junk food is so delicious'. A long and helpful section will tell you where to get hold of everything worth eating. Written partly for the non-cook, this will be varied enough to attract more experienced cooks and people who bought 'Real Food' and want another helping.

Book details

Published
01/10/2001

Publisher
Fourth Estate Ltd

ISBN
9781841154701

Publisher and industry reviews

Jacket review

'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

UK Kirkus review

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)

About the author

Nigel Slater

Nigel Slater is one of Britain's most highly regarded food writers. His beautifully written prose, warm personality and unpretentious, easy-to-follow recipes have won him a huge following. He writes an award winning weekly column in the 'Observer' and edits their 'Food Monthly' supplement, and he is a regular contributor to Sainsbury's 'The Magazine'.