The Kitchen Diaries

by Nigel Slater

Book Overview

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... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0007199481
• ISBN13: 9780007199488
• Release Date: January 2006
• Publisher: HarperCollins Publishers
• Length: 400 Pages
• Weight: 2.95 lbs.

Customer Reviews

More than just a cookbook!

Nigel Slater has done an amazing job with The Kitchen Diaries. Writing down everything eaten for dinner for an entire year must have been a daunting task, but it makes a wonderful read - as his stories are both funny and inspiring - and it was reassuring to see that even well known cooks are not above takeout and beer every once in a while! So far I have made probably 15 recipes ...all have been wonderful, and the hot chocolate puddings alone are worth the price of book...oh, and so is the ham with chorizo, and the Thai curry, and his fabulous bolongese, and..well you get the idea, right? A definite 'must-have'.

Seasonal Ingredients = Wonderful Food

A large cookbook of 390+ pages, organized in a month-by-month way, containing over 300 new recipes and speckled with wonderful food photography emphasising the use of seasonally available ingredients. However, because of the way each month highlights the availability of particular produce within the month itself, this cookbook shows that the current attitude of "supply and demand" is perhaps not the best way to cook. Nigel says it best: "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...Right food, right place, right time - it is my belief - and the point of this book - that this is the best recipe of all." That is not to say that 'The Kitchen Diaries' is merely a seasonal cookbook, far from it. The month by month approach makes full use of available in seasonal ingredients, while Nigel's at-home-baking knowledge guides you easily through the recipes. Pork loin cooked with grapes, wine and seasoned with salt, pepper and juniper berries, bruised potatoes, and Nigel's simply wonderful apple cake makes for a simple, yet wonderful dinner. Easy to make and seasonal to boot. These are meals whose success relies on the ingredients of the moment rather than the experience of the cook. Nigel's style of cookbook writing is something you either love or hate. I like the style and find it enjoyable to just read even if I am not cooking. The Kitchen Diaries is an excellent addition to any Nigel Slater fan and a book worth getting if you love good food you can make at home.

Another great book by Nigel.

This is a fantastic book. Not many people could write down a years worth of eating and transform it into a highly entertaining and addictive book. Nigel Slater's writing wants you to start cooking -- and the best thing about it is that many of the recipes are very approachable and highly successful. Within a week of finishing the book I had made his Pumpkin Soup twice for very appreciative eaters. The best thing about this book, and his other books is that Nigel takes a few ingredients or some left overs and transforms them into something that you wish you'd been invited over to share with him. Nigel Slater is a great voice in today's food writing.

an absolute must for Foodies - more than a cookbook - it is pure enjoyment

Nigel Slater is definitely one of the best food writers around today, his enjoyment of food - its textures, colours, tastes and aromas is inspiring and even now just thinking about the book I find my mouth watering. He is a British writer and if you have not heard about him or his work then I strongly suggest you have a go - if you like Nigella Lawson or Jamie Oliver you will probably enjoy Slater. In this hardback illustrated book he discusses his eating and cooking over a year. Each chapter is a month of writing and cooking - talking about food what is available and what he does with it. The start of the chapter has the month and a list of recipes he has made through the month. So you can flick through on a month by month basis, tasting the season's fruits etc, (there is also a helpful index by the way) Or you can just read it as a series of recipes in a diary like way. The recipes are based on fresh and simple principles rather than trying to make complicated concoctions. And some of the simplest foods make the nicest things - I love his broad bean recipes (the American readers will probably know them as fava beans)and rhubarb deserts are great. My only real issue with this book is that it is printed on a laid crean paper - which is fine for text but they also have printed the pictures in colour on it which loses a lot of the gloss and richness of the illustrations. I really enjoy good food photography - even if I never can present it to the same standard it is lovely to look at. While it is all nicely presented and printed I find it difficult to get the whole "Readers-Digest-Condensed-book" picture out of my head because that is what it looks like to me. It is in hardback with decorated boards as covers, not easy to hold open to make any of the recipes. My suggestion is that you do what I did - read it though once and really enjoy it as a diary/book. It is a wonderful literary indulgence - then pick out the recipes you like, put them on paper in your own recipe book, and keep this lovely volume safely on the shelf to browse through at leisure (and without sticky fingers).