A Cook’s Book: The Essential Nigel Slater with over 200 recipes

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Sharing food with those at your table - passing round a bowl of late autumn raspberries or a slice of sugar-encrusted blackberry and apple pie – is heart-warming enough, but a recipe posted in a newspaper, ephemerally on social media or in more lasting form in the pages of a book, has the chance to be shared even more widely. The independent-minded quarterly magazine that combines good looks, good writing and a personal approach. Cooking - for me at least – is about making yourself something to eat and sharing food with others but is also – whisper it - about the quiet moments of joy to be had along the way. A salad tossed together with broad beans, salted ricotta and the first white-tipped radishes of spring; a roast chicken, its crisp skin served with a fat jug of its roasting juices on an autumn day or a gloriously messy platter of grilled aubergines, hummus and torn flatbread shared with the best of friends.

Mrs Woolf, wife of the manager, is a very celebrated author and, in her own way, more important than Galsworthy. The Hogarth Press where I’m working, is in the heart of the literary world, with authors coming in all the time. We are experiencing delays with deliveries to many countries, but in most cases local services have now resumed. Slightly Foxed brings back forgotten voices through its Slightly Foxed and Plain Foxed Editions, a series of beautifully produced little pocket hardback reissues of classic memoirs, all of them absorbing and highly individual. You can unsubscribe from our list at any point by changing your preferences, or contacting us directly.We use Google Analytics to see what pages are most visited, and where in the world visitors are visiting from. A longtime food columnist in the UK and the author of fifteen previous books, he cooks food which is sometimes unmistakably British—Cumberland sausage with cheddar roasted-potato mash; smoked haddock and mussel pie—and a page or two later he’s suggesting food which is resolutely, nimbly not of any single tradition: broccoli with pumpkin seeds and bread crumbs; ground lamb with lime and cilantro. There is something - and this is the point really - that goes hand-in-hand with making something to eat, that transcends putting the finished dish on the table. It is accepted by you that Daunt Books has no control over additional charges in relation to customs clearance.

It is just a recipe, a suggestion for something you might like to make for others, but it is what I do. Each one a letter to a friend, a story of something I have made for dinner, the tale of how it came to be on my table. And that is where a good recipe comes in and partly the point of what I do, to guide a new cook towards a pleasing dinner, and for those who have been cooking for years, to share a recipe that they may not know. The story of my cooking life, from the first tray of jam tarts I made with my mother when I was nine, to the food I cook now, in my kitchen at home.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.

Watching the progress of dinner as you stir onions in a pan, at first crisp, white and pungent – you may have shed a tear - then slowly becoming translucent gold, darkening to bronze, all the time becoming softer, sweeter. To access your ebook(s) after purchasing, you can download the free Glose app or read instantly on your browser by logging into Glose. Ebooks fulfilled through Glose cannot be printed, downloaded as PDF, or read in other digital readers (like Kindle or Nook).

Every time Nigel Slater announces a new book, I quickly make a spot next to all his other books that sit on my bookshelf. For younger bookworms – and nostalgic older ones too – there’s the Slightly Foxed Cubs series, in which we’ve reissued a number of classic nature and historical novels. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc. In that recipe for the lamb with lime and cilantro, Slater gives us the conversation and guidance he wants from a recipe: “Add the lamb and let it color appealingly.