Libros de NIGEL SLATER

Greenfeast

Christmas Chronicles

• WINNER OF THE FORTNUM & MASON AWARDS BEST FOOD BOOK 2018. From the

Nigel Slater’s Toast

• 80 páginas
• Based on the British Book Awards Biography of the Year, Toast is the story of Nigel Slater's childhood, told through the tastes and smells he grew up with. From making the perfect sherry trifle to waging a war over cakes and from the pressured playground...

Eat

• 464 páginas
• »Chorizo-Burger«, »Grüne Gemüse-Suppe«, »Ziegenkäse-Frittata«, »Feige-und-Ricotta-Toast« - die Zutaten der schnellen Gerichte klingen schlicht, sind unkompliziert zu kochen und werden bei Nige...

Das Küchentagebuch

• 544 páginas

Tender | Obst

• 608 páginas

Tender: A Cook And His Vegetable Patch

• 624 páginas
• A comprehensive, deeply personal, and visually stunning guide to growing and cooking vegetables from Britain’s foremost food writer, with more than 400 recipes and extensive gardening notes.

Tender | Gemüse

• 624 páginas

Toast: The Story Of A Boy's Hunger

• 256 páginas
• Toast is Nigel Slater’s truly extraordinary story of a childhood remembered through food. In each chapter, as he takes readers on a tour of the contents of his family’s pantry—rice pudding, tinned ham,...

Eating For England

• 320 páginas
• Written in a style similar to that of Nigel Slater's multi-award-winning food memoir 'Toast', this is a celebration of the glory, humour, eccentricities and embarrassments that are the British at Table.

The 30-minute Cook

• 254 páginas
• Nigel Slate Winner of the 1995 Glenfiddich Trophy and the Cookery Writer of the Year Award..

Real Cooking

• 287 páginas

Moro Cookbook

• 256 páginas
• Since it was first published in 2001, Moro- The Cookbook has been one of the most talked about, praised and cherished cookbooks of its time. Sam & Sam Clark share a passion for the food of Spain, North Africa and the Eastern Mediterranean and their...

Nigel Slater's Real Food

• 320 páginas
• This cookbook includes all the recipes shown on the author's eight-part television series of the same name, shown on Channel 4, Autumn 1999. There are also be more ideas, all based on using the widest range of ingredients, from mass-produced sliced...