C O N T E M P O R A R Y C O O K I N G F O R E V E R Y D A Y. A chubby, fabric bound collection of 600 easy recipes and ideas for midweek dinners. The recipes are short, precise and easy to use. Each recipe is just 5-12 lines long, has a quickly referenced shopping list under the title, and a photograph of the finished dish. Most are accompanied by ideas and inspirations and room for your own notes.
An immediate best seller, and designed to become a go-to book for everyday cooking, Eat is soft bound, and once it has been used a few times, will open flat for easy use. Written with James Thompson, the short, concise style of the recipes came from the Twitter postings @NigelSlater. They do not `spoon-feed` the reader and are unlikely to please those who need their recipes written in plodding, step-by-step detail. These are spirited, modern recipes for contemporary cooks. For the times you just want to Eat.
German, Dutch, French, Brazilian and American editions will be published in 2014.
‘Nothing was ever going to come close to Nigel Slater’s “Eat”. An instant classic’ Cookbook of the Year, The Times
‘ Eat is the most beautiful yet … You could cook from this book for years, needing no other, and the dishes are so delicious you might not even want another’ Elfreda Pownell, Spectator
‘There’s nobody better than Nigel Slater at making cooking seem a relaxed, modest and wholly enjoyable affair … This chunky, easy-going book continues that approach in 400-plus pages which never run out of inspiration’ Daily Mail
‘This isn’t a book about practicality, or a new concept, or seasonal eating, even though it embraces all these things. As with his wonderful “Kitchen Diaries”, this book is about what we love to eat – whether it’s ‘thickly cut salmon, generously-spread cream cheese, a golden chewy bagel’ or a salad of apple, ginger and endive. Buy this if not as a present for yourself, at least for your kitchen’ Harper’s Bazaar
‘A stout little stocking-filler enticingly bound in saffron cloth … dense with Slater’s signature, hearty-modern recipes, suggestions for variations and appetising photographs. A book to keep in a drawer at work, for mid-week meal inspiration, or for a guilty afternoon exercising your appetite when the boss isn’t looking’ The Sunday Times
‘He remains the UK cookery writer who breaks new ground as regularly as a mole’ Rose Prince, Daily Telegraph, ‘Books of the Year’