Greenfeast: Spring, Summer (Cloth-covered, flexible binding): The Sunday Times bestselling seasonal vegetarian cookbook with delicious and healthy plant-based recipes
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Greenfeast: Spring, Summer (Cloth-covered, flexible binding): The Sunday Times bestselling seasonal vegetarian cookbook with delicious and healthy plant-based recipes
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Mix together the yoghurt, tahini and lemon juice. Finely chop the coriander and parsley and stir into the sauce. Thin to coating consistency with the iced water. Nigelis published in Great Britain by Fourth Estate, in the United States by Ten Speed Press at Random House, by DuMont Buchverlagin Germany, Eskmo in Russia andby Fontaine Uitgevers in the Netherlands. A dish of red pepper soup might sit alongside a plate of fried aubergines and feta. Crisp pea croquettes may well be placed on the table with a tomato and french bean salad. South-east Asian noodles might be eaten with roast spring vegetables and peanut sauce, and a mild dish of creamed and grilled cauliflower could turn up with a spiced tomato couscous. Two dishes, often three, are very much the norm at home. I find the thought of being able to dip into several dishes uplifting in comparison to a single plate piled high. The recipes throughout the book are light. They are meant to be mixed and matched as you wish. A table with several bowls of unfussy food to please and delight, and, ultimately, gently sustain. Livre d'un Cuisinier , the French edition of A Cook's Book, will be published in Autumn 2023 by Hachette
Greenfeast: Spring, Summer by Nigel Slater: 9781984858719 Greenfeast: Spring, Summer by Nigel Slater: 9781984858719
S I M P L E C O O K I N G - M O S T L Y P L A N T S. A collection of recipes for Autumn and Winter presented in a similar spirit to the best-selling Eat. The 100 recipes are plant-based and bring together ideas for straightforward, modern cooking using vegetables, fruit, grains and pasta. Neither strictly vegetarian nor vegan the collection nevertheless contains no meat or fish. The recipes are simple andconcise. This is contemporarycooking for every day. Nigel’s recipes are often told as stories, as in his award-winning books Tender, the three-volume Kitchen Diariesand The Christmas Chronicles. Others are collections of simpler, more concise recipes to use as daily inspiration. These are published as Appetite, Eat and the recently published, vegetable-based GreenFeast. He has also written a best-selling memoir and a book of essays. Nigel's books have been translated into German, Russian*, Dutch, Portuguese, Korean, French and Taiwanese. His latest publication is A Cook's Book (2021).Greenfeast, like Eat before it, is a collection of what I eat when I finish work every day: the casual yet spirited meals with which I sustain myself and whoever else is around. The recipes are, like those in previous collections, more for inspiration than rules to be adhered to slavishly, word for word. But unlike Eat, this collection offers no meat or fish. The idea of collecting these recipes together is for those like-minded eaters who find themselves wanting inspiration for a supper that owes more to plants than animals. How I eat Once the sugar has been added, keep a close eye on the fruit. Let the apples colour and caramelise a little here and there – they will smell liked baked apples and take on a pale toffee colour. Serves 6 More pudding than soufflé, but nevertheless light and airy. A tomato salad would work neatly here, dressed with basil and a dash of red wine vinegar. Pudding Chop the apples. Melt the butter in a large, shallow pan – I use a 28cm deep-sided frying pan – add the apples, cloves and cinnamon. Cook over a moderately high heat for 10 minutes, covered, until the fruit can be crushed to a purée. Stir from time to time, letting the apples colour a little. (If they get dry, add 2 tbsp of water.) When the apples are soft, stir in the sugar and watch carefully as it starts to caramelise. Remove from the heat. Let the apples caramelise a little here and there. They will take on a pale toffee colour
Greenfeast: Autumn, Winter (Cloth-covered, flexible binding
A note on the recipes: though all are plant-based, the recipes are not strictly vegetarian. They can, however, be rendered suitable for vegetarian or vegan diets with a bit of informed tweaking. In a bowl Why I like it: For those days where I can’t really be bothered, these recipes are so easy and speedy that you don’t even have to think about it. Plus there are only 5 ingredients to each recipe, so it’s relatively likely you’ll be able to shop them, even during a pandemic. Nigel has written hisweekly column for The Observer newspaper for almost thirty years. Itis his curiosity andfascination for details, his observationsof thesmall, human moments of cooking and eating that are the hallmarkofhis writing. The much-loved essays from his kitchen are photographed each week by Jonathan Lovekin.
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Shallow bowls of rice cooked with milk and thyme in the style of a risotto. A verdant, filling soup of Brussels sprouts and blue cheese. A saffron-colored stew of sour cream, herbs, and noodles. Translucent fritters in a pool of melted cheese. Golden mushrooms astride a cloud of soft polenta. Nigel Slater is a British food writer, journalist and broadcaster. He has written a column for The Observer Magazine for seventeen years and is the principal writer for the Observer Food Monthly supplement. Prior to this, Slater was food writer for Marie Claire for five years. He also serves as art director for his books. If your rice is taking longer than 25 minutes, keep the heat at a low to moderate simmer, stir in a little boiling water from the kettle and continue cooking, stirring often, till tender.
Greenfeast - Spring, Summer by Nigel Slater | Waterstones
Nigel'swriting has won the National Book Awards, the Glenfiddich Trophy, the James Beard Award, The Fortnum and Mason Award,the British Biography of the Year and the André Simon Memorial Prize. Television awards include a Guild of Food Writers’ Award for his BBC1 series Simple Suppers and the BBC Food Personality of the Year. The stage adaptation of Toast by Henry Filloux-Bennett, was itself recipient of a Cameo Award. Nigel is an honorary Master of Letters(MLitt). Hewasawarded an OBE in theNew YearHonours 2020 'for services to cookery and to literature'. Besonders imponiert hat mir, dass viele Rezepte für zwei Personen sind und manche für vier Personen. Das fand ich sehr praktisch, da in vielen anderen Kochbüchern die Rezepte für mehr Personen ausgelegt sind. Die meisten Rezepte dauern auch nicht länger als eine halbe Stunde. I have made myself many a fine supper from warming a glug of olive oil and a slice of butter in a pan, then adding bits from the fridge – leftover cooked potato, sauteed vegetables or mushrooms, a few cold noodles or a spoonful of cooked rice, then folding in harissa sauce or several shakes of za’atar. A bit of a mixed bag to be honest, with some compilations more successful than others, but something of a blessing when you come home tired and hungry. Baked ricotta, asparagusViele kochen ja an sich sehr gerne, ich gehöre eher zu den Personen, die lieber essen als selbst zu kochen. Durch Covid-19 wurde ich quasi dazu gezwungen - wie einige andere denke ich - selbst doch zu kochen. Ich kenne schon einige Kochbücher, aber dieses war doch etwas besonderes. His new cookbook, part one of two (the second, Greenfeast: Autumn, Winter will be out later in the year), looks to be as restorative and encouraging as ever... Nigel Slater and James Thompson are co-founders of the independent television production company Sloe Films. Their first series, Eating Together, premiered in Spring 2015 on BBC1. Their latest, Nigel Slater's MiddleEast was shown on BBC2 in Spring 2018 and they are currently working on a new series for 2021. The recipes are characateristic of Nigel'sstraightforward, home cooking,developed with James Thompson and photographed by Jonathan Lovekin. The book is illustrated by Tom Kemp and published by Fourth Estate.
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- EAN: 764486781913
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