Product Description

Following the success of 'Real Food' and 'Appetite', this is the tenth book from Nigel Slater, the award-winning food writer and author of the 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. But without exception every single recipe in this book is a doddle to cook. A walk in the park. A piece of p***.' 'Fast food, slow food, big eats, little eats, quick pasta suppers, family roasts and even Christmas lunch. It is simply my stuff, what I cook and eat, every day. Nigel's food -- for you.'

Product Details

• Amazon Sales Rank: #1129 in Books
• Published on: 2007-04-02
• Original language: English
• Binding: Paperback
• 400 pages

Review
'Nigel is a bloody genius.' Jamie Oliver 'The greatest cookery writer of them all.' Guardian 'The pick of the bunch!bubbling with ideas, suggestions, hints and personal opinions that genuinely help you to make your own mind up about how and what to cook.' The Times 'He's a genius.' Matthew Fort, Guardian 'Slater remains the reigning champion, a writer incapable of uninspiring sentences.' Daily Express 'No one writes more temptingly about food.' Independent 'My kitchen god.' Red

The Times Body and Soul
'such a gorgeous object.’

Guardian Weekend
'joyous'

Customer Reviews

Great cookbook
Don't be put off by the sheer size of this cookbook--almost 400 pages. And if you're looking for the "quick-and-easy" method, this might not be for you. If you want quick, try "Delia's How to Cheat" book which I use quite often. However, when I want to make something for friends or really have a good meal, I turn to THE KITCHEN DIARIES. You won't find a better compilation of recipes and they're not all with ingredients that you can't find either.

But the most amazing thing about this book is the "seasonal" aspect it has--the fact that certain foods should be enjoyed at certain times. The weather and holidays play an intricate part in THE KITCHEN DIARIES and what you should be eating. Highly structured and with some real punch, this is THE cookbook you should have on your shelf. As with all cookbooks, there's a litle more than just the recipe--you know, the "where it came from" type of information or some biographical info. I was reminded of a book I recently came across that poked fun at all cookbooks and at the same time was a great novel wrapped around the actual cookbook---Barring Some Unforeseen Accident---a very funny book, especially if you collect cookbooks. Other than that, I'd recommend "Eating For England."

'Quite Simply, The Right Food, Right Place, Right Time.'
A chunky tome with 395 pages, on a month-by-month theme, containing over 300 new recipes and interspersed with 'real-time' photography, by Jonathan Lovekin.

However this volume differs because within each month are various dates, reflecting the availability of particular produce within a month itself, with supporting text and a relevant recipe.

Back cover quote (and page 254 in the book):-

'August 9th - 'Fried Potatoes and the Rest of the Mayo'
The sun is so hot I cannot cross the stone slabs in bare feet. I have absolutely no intention of cooking anything much in this heat. Instead, I boil some new potatoes in their skins, drain them and cut them in half. I fry them, cut-side down in olive oil in a shallow pan till their surfaces are crisp, golden and encrusted, then I drain them on kitchen paper an serve them with the remains of yesterday's mayonnaise and a couple of very cold beers.'


Rather more than just a 'seasonal book', 'The Kitchen Diaries' is a month by month diary making full use of the available in-season ingredients, blended in with Nigel's usual home-baking flair.
It is also a book that successfully explores the question of what the word, 'seasonal' actually defines, with perhaps a gentle swipe, or two, at the current attitude to 'supply and demand':-

'Our culinary seasons have been blurred by commerce, and in particular by the supermarkets' much vaunted idea that consumers want all things to be available all year round.....
I worry that today it is all too easy to lose sight of food's natural timing and, worse, to miss it when it is at its sublime best......'

'I wanted to know exactly when I might find something at its glorious, juicy, sweetly flavoured peak. If something is to be truly, remarkably good to eat, then isn't it worth knowing precisely when that moment might be? Spring or autumn has always been too vague for me. There is a vast difference between winter-spring and summer spring. Even labelling raw ingredients by the month in which they are due to ripen is a bit hit and miss. Anyone who has gone to a 'farmers' market' in the first week of May and again in the last will know where I am coming from. It is like two completely different months.'


'Right food, right place, right time - it is my belief - and the point of this book - that this is the best recipe of all.
A crab sandwich by the sea on a June afternoon, a slice of roast goose with apple sauce and roast potatoes on Christmas Day, hot sausages and a chunk of roast pumpkin on a frost-sparkling night in November.
These are meals whose success relies not only on the expertise of the cook but on the more basic premise that this is the food of the moment. Something eaten at a time when it is most appropriate, when the ingredients are at their peak of perfection.... when the food, the cook and the time of year are at one with each other.
There is something deeply, unshakably right about eating food in season:- fresh runner beans in July, a bowl of gently aromatic stew on a rainy February day, roast rhubarb on a January morning, pick-your-own strawberries in June, a piece of chicken on the grill on an August evening, a pot-roast pigeon on a damp, October afternoon or a pork feast in November.

This is more than just something to eat, it is food to be celebrated, food that is somehow in tune with the rhythm of nature.'


Nigel's flair for descriptive writing is something you either love or hate, in a cookery book. It is hard not to admire it and even harder to ignore.

Even if you do possess other NS books on your kitchen bookshelf, 'The Kitchen Diaries' is still worth investing in.

Delia - eat your heart out!
Some years ago, I gave up buying cookbooks. I had shelves of them, and as friend said to me recently, '"People only ever get round to making five recipes from every new cookbook they buy.'"
But a few months ago, feeling the urge for something new, I treated myself to Kitchen Diaries. Now, even if you didn't make a single dish from it, Nigel Slater is a great writer and this is going to be one of the great foodie classics. You can settle down on the sofa with Nigel like you settle down with Elizabeth David.
But I'm finding that I'm using this book to cook with three or four times a week. These are great, practical, seasonal, cheap, easy delicious things to cook every day. Tonight, it was sausages and squash (must have taken all of five minutes to prepare). Chicken wings the other night cost about 80p a head with a beansprout salad. I am a very ordinary cook and every single thing has turned out not only well, but looking like it does in the picture!
I used to be a fan of the ever-reliable Delia but she seems a bit old-fashioned now - and I went right off her with her last deeply-cynical cheat's book, which has ******-all to do with cooking, it's just reassembled processed food to profit the food industry (and, of course Delia! I mean, do you really think she eats all that packet stuff herself!)
Most of all, what I like about Nigel is that it really comes across that he likes eating (something old prissy-knickers Delia never conveyed!)
My only quibble from a practical point of view is that the paperback edition of Kitchen Diaries (don't know about the hardback) is almost impossible to keep open when you're working from it.