Plus de 200 recettes d'un passionné de la cuisineRompre le pain« Tout a commencé par une baguette. Ce premier pain, acheté à Paris au petit matin en rentrant d'une soirée. Il était encore chaud, avec une croûte croquante. Je n'oublierai jamais son quignon plein de farine - avec plus de croûte que de mie, plus d'air que de pâte - coupé à la va-vite et savouré en marchant, sans beurre, sans confiture, sans jambon. Ce souvenir ne s'est jamais estompé. »Retour aux choses simples« À la maison, le dîner peut se limiter à un seul plat - un bol de nouilles au piment avec des légumes; des gros haricots à l'ail cuits lentement au four et servis avec des cuisses de poulet grillées assaisonnées au thym et au citron. Parfois aussi, c'est presque un festin : un généreux plat de pâtes aux moules et aux crevettes; une tourte aux patates douces et aux lentilles; une pièce de porc grasse confite au four dans un bouillon, avec des haricots blancs. Pourtant, ce sont toujours des choses simples. Chez moi, un bol d'olives est ce qui se rapproche le plus d'une entrée. »Quatre gâteaux au chocolat« Un après-midi de la fin 2017, j'ai créé ce qui allait devenir mon gâteau au chocolat préféré. Peu épais, avec une texture croquante, il est agrémenté de raisins secs imbibés de xérès et d'éclats de chocolat, et sa surface est parsemée de sucre au romarin. Servi avec un café ou un thé fumé, il est parfait pour une après-midi d'automne. Un feu dans un jardin voisin avait laissé une paresseuse et longue volute de fumée dans le ciel qui sassombrissait. J'ai ressenti alors une puissante envie d'écraser du bout des doigts, dans une assiette, un mélange de miettes sucrées, de noix grillées et de chocolat noir. »

Le livre d'un cuisinier

'If you were to only have one Slater cookbook in your life, this is it' OFM, Books of the Year

 'He is king among food writers' Nigella Lawson

 'Slater's best book' Diana Henry, Sunday Telegraph

 A Cook's Book is the story of Nigel Slater's life in the kitchen.

 From the first jam tart Nigel made with his mum standing on a chair trying to reach the Aga, through to what he is cooking now, this is the ultimate Nigel Slater collection brimming with over 200 recipes.

 He writes about how his cooking has changed from discovering the best way to roast a chicken to the trick to smoky, smooth aubergine mash. He gives the tales behind the recipes and recalls the first time he ate a baguette in Paris, his love of jewel-bright Japanese pickled radishes and his initial slice of buttercream-topped chocolate cake. These are the favourite recipes Nigel Slater cooks at home every day; the heart and soul of his cooking. Chapters include: a slice of tart, a chicken in the pot, everyday greens, the solace of soup and the ritual of tea. This is the essential Nigel Slater.

A Cook’s Book

The second in a pair of fast, season-led vegetable books from beloved author and cook Nigel Slater.

 'Much of my weekday eating contains neither meat nor fish . It is simply the way my eating has grown to be over the last few years.' 

 From the start of autumn, we crave food that nourishes, food that sets us up for going out in the cold and wet. Greenfeast has over 110 gently sustaining recipes from milk, mushrooms and rice - as comforting as a cashmere blanket - big soups like tahini, sesame and butternut and crumbles made with leeks, tomato and pecorino. With puddings like ginger cake, cardamom and maple syrup, these spirit-lifting recipes are a varied and glorious celebration of simple, plant-based cooking. Highlights include:

 Simple filo pastry filled with cheese and greensA savoury tart of shallots, apples and ParmesanSoothing polenta with garlic and mushroomsFiery udon noodles with tomato and chilliesCreamy pudding rice with rosewater and apricots

Greenfeast - Autumn, Winter

WINNER OF THE FORTNUM & MASON AWARDS BEST FOOD BOOK 2018

 From the BBC1 presenter and bestselling author of Eat, The Kitchen Diaries and Toast comes a new book featuring everything you need for the winter solstice.

 The Christmas Chronicles is the story of Nigel Slater's love for winter, the scent of fir and spruce, ghost stories read with a glass of sloe gin, and beeswax candles with shadows dancing on the ceiling. With recipes, decorations, fables and quick fireside suppers, Nigel guides you through the essential preparations for Christmas and the New Year, with everything you need to enjoy the winter months.

 Taking you from 1 November all the way to the end of January, The Christmas Chronicles covers everything from Bonfire Night, Christmas and New Year to Epiphany. Throughout the season, Nigel offers over 100 recipes to see you through the build-up, the celebrations and the aftermath. Here are much-loved classics such as goose and turkey (and making the most of the leftovers), mincemeat and the cake; recipes to make the cold months bearable, like ribsticker bread pudding with Comté and Taleggio, salt crust potatoes with blue cheese and goat's curd, and hot-smoked salmon, potatoes and dill; as well as bright flavours to welcome the new year, including pink grapefruit marmalade, pear and pickled radish salad and rye, linseed and treacle bread.

 Packed with feasts, folktales, myths and memoir and all told in Nigel's warm and intimate signature style, The Christmas Chronicles is the only book you'll ever need for winter.

The Christmas Chronicles - Notes, stories & 100 essential recipes for midwinter

An immediate new classic from Nigel Slater. Over 250 recipes, moments and ideas for good eating, with extra-special seasonal sections for quick, weeknight eats.

 The third instalment of Nigel Slater's classic Kitchen Diaries series, A Year of Good Eating explores the balance and pleasure in eating well throughout the year. The leisurely recipes and kitchen stories of the Diaries are ingeniously interspersed with seasonal sections of quick, weeknight suppers in the style of Nigel's most recent bestseller Eat. A salmon pie with herb butter sauce or an asparagus and blue cheese tart for when you have time to cook; roasted summer vegetables with sausages or quick baked eggs and greens for when you need to get dinner on the table fast.

 With Nigel's characteristically simple recipes and inspiring writing, this new book will make good eating a joy, every day of the year.

A Year of Good Eating - The Kitchen Diaries III

From the star of BBC One's 'Nigel and Adam's Farm Kitchen' this beautiful and easy-to-use follow-up to 'The Kitchen Diaries II' contains over 600 recipe ideas and is your essential go-to for what to cook every day.

 Returning to the territory of Nigel's bestselling 'Real Fast Food', 'Eat' is bursting with beautifully simple and quick-to-cook recipes, in a stylish and practical flexible format that's easy to read and use anywhere.

 Enjoy sizzling chorizo with potatoes and shallots; a sharp and fresh green soup; a Vietnamese-inspired prawn baguette; a one-pan Sunday lunch.

 Chosen by Amazon as the Best Food & Drink Book of the Year and tipped in the Guardian to be the biggest selling cookery title of 2013, the book covers everything from quick meals to share with friends to comfort food. 'Eat' is a new, and highly innovative, classic from Nigel Slater.

Eat – The Little Book of Fast Food

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.'

The Kitchen Diaries

This ebook is best viewed on a tablet device.

 Includes over 250 recipes, many from his BBC TV series Dish of the Day, Simple Suppers and Simple Cooking.

 From Nigel Slater, presenter of Dish of the Day and one of our best-loved food writers, a beautiful and inspiring companion volume to his bestselling Kitchen Diaries.

 'For years now I have kept notebooks, with scribbled shopping lists and early drafts of recipes in them. These notes form the basis of this second volume of The Kitchen Diaries. More than a diary, this is a collection of small kitchen celebrations, be it a casual, beer-fuelled supper of warm flatbreads with pieces of grilled lamb scattered with toasted pine kernels and blood-red pomegranate seeds or a quiet moment contemplating a bowl of soup and a loaf of bread.'

The Kitchen Diaries II

Il est impossible de ne pas aimer quelqu'un qui fait du toast pour vous.

La nourriture a été ma carrière, mon passe-temps et, il faut dire, mon évasion.

Presque tout est comestible avec un peu de moutarde française dessus.

Ce devait être le manque de nutriments qui donnaient son sang-froid à mon père. Ce n'est pas un homme sucré malgré une dent très sucrée.

La cuisine britannique est une célébration du confort alimentaire. Nos recettes salées traditionnelles sont tout au sujet de la chaleur et de la nourriture, nos puddings un appel de douceur sucrée, nos gâteaux sont profonds et douillets. Nous semblons être une nation qui a besoin d'un gros câlin chaleureux.

La cuisine réelle est une cuisine à grande argent et sans prétention. De bons ingrédients transformés en quelque chose qui mérite d'être mangé. Une cuisine juste et simple.

Eh bien, avouons-le, qui sur terre en plus des concessionnaires antiques et des couples gays donnent encore des dîners?

Il est impossible de ne pas aimer quelqu'un qui fait du toast pour vous ... Une fois que le beurre chaud et salé a frappé votre langue, vous êtes frappé. Mastic dans leurs mains.

C'est l'adhésivité profonde et salée de la nourriture qui m'intrigue plus que toute autre qualité.

Je ne peux pas aller plus loin sans mentionner mon biscuit préféré de tous les temps, désormais, tragiquement, éteint. Les notes Oaty, friables, Demerara du Crunch de l'abbaye oubliée depuis longtemps resteront pour toujours sur mes lèvres. J'ai adoré le biscuit autant que tout ce que j'ai jamais mangé, et souvent, dans des moments de solitude, je pense toujours à son moi chaleureux, beurré et sucré.

La nourriture est, pour moi, pour tout le monde, une chose très sexuelle et je pense que je l'ai réalisé assez tôt. Je ne peux toujours pas exagérer à quel point la simple mise en place d'un repas devant quelqu'un est vraiment plus un buzz pour moi qu'autre chose. Et je veux dire n'importe quoi. Peut-être que cela revient à essayer de plaire à mon père, je ne sais pas. C'est comme la parentalité d'une manière que je suppose.

Pamper une tomate, la suralimenter, la trop trop d'eau et vous obtiendrez un Hilton Paris d'une tomate.

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