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Nigel Slater is one of the world's most accomplished food writers. Winner of six Glenfiddich Awards for his food writing and shortlisted for the prestigious Andre Simon prize for this book, he has had an enduring effect on cooking and helped bring to prominence a new generation of British chefs, including the Naked Chef, Jamie Oliver, and Nigella Lawson. His down-to-earth Nigel Slater is one of the world's most accomplished food writers. Winner of six Glenfiddich Awards for his food writing and shortlisted for the prestigious Andre Simon prize for this book, he has had an enduring effect on cooking and helped bring to prominence a new generation of British chefs, including the Naked Chef, Jamie Oliver, and Nigella Lawson. His down-to-earth style and infectious enthusiasm has won him a loyal following both here and in the UK, where has been a number one bestseller. Imagine shredded basil leaves stirred into buttery mashed potatoes and a slice of pork pan-fried with fennel, followed by a juicy sliced white peach dropped into chilled white wine. That's Nigel Slater's fast food! Real Fast Food is an inspirational collection of 350 enticing recipes with simple techniques and assertive flavors that can be completed in less than thirty minutes. It's the ultimate modern-day cookbook, filled with recipes for everyone who enjoys good, unpretentious food.


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Nigel Slater is one of the world's most accomplished food writers. Winner of six Glenfiddich Awards for his food writing and shortlisted for the prestigious Andre Simon prize for this book, he has had an enduring effect on cooking and helped bring to prominence a new generation of British chefs, including the Naked Chef, Jamie Oliver, and Nigella Lawson. His down-to-earth Nigel Slater is one of the world's most accomplished food writers. Winner of six Glenfiddich Awards for his food writing and shortlisted for the prestigious Andre Simon prize for this book, he has had an enduring effect on cooking and helped bring to prominence a new generation of British chefs, including the Naked Chef, Jamie Oliver, and Nigella Lawson. His down-to-earth style and infectious enthusiasm has won him a loyal following both here and in the UK, where has been a number one bestseller. Imagine shredded basil leaves stirred into buttery mashed potatoes and a slice of pork pan-fried with fennel, followed by a juicy sliced white peach dropped into chilled white wine. That's Nigel Slater's fast food! Real Fast Food is an inspirational collection of 350 enticing recipes with simple techniques and assertive flavors that can be completed in less than thirty minutes. It's the ultimate modern-day cookbook, filled with recipes for everyone who enjoys good, unpretentious food.

30 review for Real Fast Food: 350 Recipes Ready-to-Eat in 30 Minutes

  1. 5 out of 5

    Lee Broderick

    I confess, I'm not a fan of Nigel Slater. There, I've said it. The ultimate taboo of the 21st century British food lover. In truth, I've never managed to watch more than about five minutes of his television programs; I find his persona smug and, predictably for someone who expends so much energy in extolling the virtues of 'unpretentious' food, pretentious. Coincidentally, one of those five minutes was just the other day. In this show he was interviewing Richard Briers, an actor that I, like many I confess, I'm not a fan of Nigel Slater. There, I've said it. The ultimate taboo of the 21st century British food lover. In truth, I've never managed to watch more than about five minutes of his television programs; I find his persona smug and, predictably for someone who expends so much energy in extolling the virtues of 'unpretentious' food, pretentious. Coincidentally, one of those five minutes was just the other day. In this show he was interviewing Richard Briers, an actor that I, like many people in Britain, loved for his various comedic roles and children's TV narration. During the show, both interviewer and interviewee were challenged to boil an egg. Slater admitted to being 'disgusted' by eggs and, more amazingly still, that he had never boiled one before. Pulling faces like a spoiled child when he was made to crack the top off his egg didn't endear him to me any further. Imagine my surprise then, when I found in this book instructions for how to boil an egg. I'm never a fan of recipe books that do that any way - I find it the literary equivalent of teaching your grandmother to suck them - but in this instance, it made me mistrust the author in addition to disliking him. Worse, it comes in a whole chapter of egg dishes where he also tells you how to fry them. Like with boiling them, I can't honestly believe that anyone could need this instruction but, if they did, I'd feel very sorry for them following this advice. Olive oil is not the thing to fry eggs in and only somebody who didn't like eggs could advise such a thing. Further on, the author gives us a recipe 'inspired by his time in Goa'. This consists of a tin of sardines and some curry powder. I imagine whichever Indian chef 'inspired' this dish would want to join me in punching Nigel Slater in the face if they ever read this. In light of my confession at the beginning of this review, it may seem odd that I should read two of his books in as many months. The simple truth is that friends and family asked for them as gifts and I took the opportunity to see what the fuss is about. I acknowledged in my review of The Kitchen Diaries that Slater is a gifted writer but I wondered who the book was aimed at. The recipes included here, again, offer nothing to anyone with rudimentary cooking skills and yet the writer's arch-middle-class persona probably precludes him from inspiring others to cook in the way that, say, Jamie Oliver does. I think I may finally have the answer: Nigel Slater is a sop to the converted, a comfort blanket for the modern British 'foodie'.

  2. 5 out of 5

    Manik Sukoco

    It is an amazing book. The recipes focus on fresh ingredients and meals that can be made (mostly) in half an hour or less. I borrowed Real Fast Food from a friend and found myself entranced by the straightforward writing of a man who enjoys food and knows that simple, speedy cooking is a boon to many households. I particularly like the fact that his recipes are often for 1 or 2 people (ingredients can of course be multiplied for more eaters). I have often cooked just for myself and recipes usual It is an amazing book. The recipes focus on fresh ingredients and meals that can be made (mostly) in half an hour or less. I borrowed Real Fast Food from a friend and found myself entranced by the straightforward writing of a man who enjoys food and knows that simple, speedy cooking is a boon to many households. I particularly like the fact that his recipes are often for 1 or 2 people (ingredients can of course be multiplied for more eaters). I have often cooked just for myself and recipes usually provide quantities more suitable for a family than one person. The book is divided in to easily digestible sections including Eggs, Fish, Pasta, Meat and Vegetables & Salads. This content is light on meat - the author says this is because he believes eating habits are changing and people eat less meat than they used to. He does, however, devote a section to Chicken which he believes is "the most versatile meat for the quick cook". Real Fast Food was originally published in 1992 - the edition I have used was republished in 2006. It is great to see a book without the glossy pictures which are so common in cookery books nowadays. The writing is dense yet light, imbued by personal observations which make the book real, human and accessible. Each chapter starts with narrative about the food in question, written in the first person, as is other commentary in the book - often remarks about a dish before the ingredients list. This gives the writing an immediacy that helps bring the author in to your kitchen - relaxed, easy, non-fussy, taking huge pleasure in his craft. The writing reflects Slater's presentation style - he has been a regular on TV over the years. Slater describes himself on his website as "a cook who writes". The advice he gives in Real Fast Food is eminently practical. He is not afraid of addressing food a lot of cooking purists might avoid, from fish fingers to mash - he claims to "love mashed potatoes more than anything else edible". Slater sometimes follows a recipe with several potential variations, under such headings as "Good things to stir into Rice" - for instance rice, mint and cucumber which I have found a heavenly combination on a hot summer's day. Some of his suggestions are very simple, but I have found all I have tried highly enjoyable - from scrambled eggs in pitta bread to baked potatoes with goats cheese and spinach (baked potatoes being included as fast food due to the fact that although they take a long time to cook they take little preparation time). To my mind this book is extremely good value. Recipes are simple, quick and clearly explained. Slater's love of food shines through his writing.

  3. 4 out of 5

    Rebecca

    I would recommend this cookbook to anyone! The meal ideas are really really quick and simple, with lots of variations on certain themes... unlike Jamie's 30 Minute Meals, which need to be planned for and raced through to take place in 30 mins, it is very do-able in Real Fast Food- I'm not a quick cook but Nigel's simple instructions meant I could have tasty food ready in about 20-30 minutes. This is a book for everyone but I especially recommend it to students, as I am- I enjoy cooking but doing I would recommend this cookbook to anyone! The meal ideas are really really quick and simple, with lots of variations on certain themes... unlike Jamie's 30 Minute Meals, which need to be planned for and raced through to take place in 30 mins, it is very do-able in Real Fast Food- I'm not a quick cook but Nigel's simple instructions meant I could have tasty food ready in about 20-30 minutes. This is a book for everyone but I especially recommend it to students, as I am- I enjoy cooking but doing it every night for one in a crappy kitchen on a tight budget really dries up inspiration fast! This book just gives a lot of little ideas that (mostly) don't use expensive ingredients and can quickly be whipped up. Best of all, the recipes are all for two, and most are very easily devisable, so no lists of quartered ingredients or wondering how you will fit three extra portions of lasagne in your tiny fridge! In many ways this book is much better than the two designated 'student cookbooks' i have, which go through the tired old favourites of curry (cook meat, add curry sauce) and Bolognese sauce- all very (expensive) meat heavy outside the designated veggie chapters. Cooking from RFF is certainly much healthier than turning to takeaway again, especially as most of the recipes aren't made to go with extra carbs etc, but side salads. Real Food Fast would also be a great book for vegetarians as 2/3s of the recipes are vegetarian, and there are lots of ideas for using vegetables as a main course rather than a side. There are also suggestions on how to veg-itise existing recipes. I'm not vegetarian but only like to eat ethically farmed meat once or twice a week- obviously this is more expensive than factory farmed meat so lots of vegetarian food for me please! Although I say this is for everyone, I suppose to enjoy it you would have to share certain tastes with Nigel- he has an affinity with oil, garlic, artichoke hearts and spinage, to name but a few... But luckily I love them so I have lots of inspiration to use them. This is really useful again if you are cooking for just one or two and are on a budget, it means you have lots of ideas to use up something you bought e.g. a jar of artichoke hearts can be used as pizza topping, in a frittata, in risotto and in pasta. I picked up my copy of RFF for just £1.99, probably the best cookbook buy I've made. Its the small paperback penguin edition so no pictures of the food etc, but that isn't need- let Nigel's delicious descriptions do their work!

  4. 5 out of 5

    Martha Love

    I have an old edition of this book (1993) and have had it and used it for some years. I love Nigel's superior use of herbs in cooking throughout his recipes in this book. Using his book is an excellent way to learn about herbs for taste in dishes. Also, I enjoyed making and adding to my family's diet the Grilled Peppers with Balsamic Vinegar and Basil! It took me a couple of tries to get them to look nice, but I finally got down the Eggs Baked in Tomatoes and it is delicious! Martha Love author o I have an old edition of this book (1993) and have had it and used it for some years. I love Nigel's superior use of herbs in cooking throughout his recipes in this book. Using his book is an excellent way to learn about herbs for taste in dishes. Also, I enjoyed making and adding to my family's diet the Grilled Peppers with Balsamic Vinegar and Basil! It took me a couple of tries to get them to look nice, but I finally got down the Eggs Baked in Tomatoes and it is delicious! Martha Love author of Mom's Island Bakens: Over 50 Altered Recipes For a Happy Gut and a Healthy Heart

  5. 5 out of 5

    Sarah

    A British friend sent this to me a couple of years ago and it has been an absolute lifesaver. I use it all the time, at least once a week if not three or four! Although I enjoy the act of cooking, it's not something I feel particularly adept in or secure with yet (having only really started, in a big way, this past year). This is a great book for making practical meals, regularly, without a whole lot of experience under your belt. Slater's book has a variety of really tasty, easy-to-understand re A British friend sent this to me a couple of years ago and it has been an absolute lifesaver. I use it all the time, at least once a week if not three or four! Although I enjoy the act of cooking, it's not something I feel particularly adept in or secure with yet (having only really started, in a big way, this past year). This is a great book for making practical meals, regularly, without a whole lot of experience under your belt. Slater's book has a variety of really tasty, easy-to-understand recipes with a minimum of fuss and generally a minimum of ingredients, too. I've found his chicken recipes particularly nice, especially the "Chili Chicken with Pitta," which has become a firm favorite amongst all my friends. Although I must admit they usually take me a little more than half an hour, the recipes I've tried have all been well worth the trouble. I never thought I would be regularly saved by a cookbook from *Britain*, long the subject of culinary jokes - but I'm so pleased to be wrong!

  6. 5 out of 5

    Tim

    I am a great fan of Nigel Slater, but I'm not sure this book will appeal to his apparent target reader. Someone who is prepared to spend only 30 minutes preparing and cooking a meal, and I've done it frequently and eaten well, is unlikely in my opinion to read through 350 recipes from which to choose. When one of my sons was part time college, part time job and living in a shared house, I used to take him shopping in a vast supermarket nearby. Although the large town centre had many good food shop I am a great fan of Nigel Slater, but I'm not sure this book will appeal to his apparent target reader. Someone who is prepared to spend only 30 minutes preparing and cooking a meal, and I've done it frequently and eaten well, is unlikely in my opinion to read through 350 recipes from which to choose. When one of my sons was part time college, part time job and living in a shared house, I used to take him shopping in a vast supermarket nearby. Although the large town centre had many good food shops it was the single stop shop he wanted. I was aghast at what went into the trolley. Frozen and ' fresh ' ready meals. Tinned breakfast ! Ditto beans, corn etc. Frozen sausages, basically anything that just needed bunging in the micro or oven until cooked. When I suggested I could make a decent meal in the same time as the ready meals, and at lower cost or with better ingredients, there was no interest. Food was fuel and didn't warrant putting any time in to prepare. Needless to say this was the attitude with the rest who shared the house. If I'd given him this book it almost certainly have been flicked through and shelved for good. Cooking in a Bedsitter by Katherine Whitehorn published first in 1961 and still in print is the classic work for my son and others like him. The original was a slim volume, it's likely to be fatter and larger now than the standard size paperback it was, but I haven't seen the current edition. I think he would have used it, but not this. My stars are based not on content so much as relevancy.

  7. 5 out of 5

    Carly

    So, it must be said that Nigel Slater seems like a relatively pretentious dick, and I don't much like him. If you are looking for someone who cooks simple meals with great flavor and ingredients, but who also has loads of general expertise when it comes to food, cooking and life, I'd stick with Nigella Lawson, who is by far the more intelligent, engaging and likable of the two. That said, I loved many of the recipes in this book and, yes, I did read it cover-to-cover, as one might a novel. If you So, it must be said that Nigel Slater seems like a relatively pretentious dick, and I don't much like him. If you are looking for someone who cooks simple meals with great flavor and ingredients, but who also has loads of general expertise when it comes to food, cooking and life, I'd stick with Nigella Lawson, who is by far the more intelligent, engaging and likable of the two. That said, I loved many of the recipes in this book and, yes, I did read it cover-to-cover, as one might a novel. If you love a cookbook that gives you fast, completely doable meals, that have great flavor and much room for variation; a cookbook that discusses foundational skills and malleable recipes from which one can build a repertoire, rather than a list of one-off, impressive and complicated recipes, this is for you. I much prefer the instructional cadence and main text of Nigella Lawson's "How to Eat," but the recipes in this volume speak to me more.

  8. 4 out of 5

    Bittersweet

    So much more than just recipes .. a collection of ideas that cover any occasion. A small book that has travelled everywhere with me on family holidays and has fed us well.

  9. 4 out of 5

    Raelene

    The format of the cookbook was novel like so I read it as so! It's made my favourite cookbook shelf next to my oven so It's a safe bet I liked it - used it twice already. The format of the cookbook was novel like so I read it as so! It's made my favourite cookbook shelf next to my oven so It's a safe bet I liked it - used it twice already.

  10. 4 out of 5

    Jennifer Krueger

    This review has been hidden because it contains spoilers. To view it, click here. Really great recipes using simple ingredients in novel ways.

  11. 5 out of 5

    Kirsty McCracken

    I adore Nigel Slater. I get excited when his show is on TV so I jumped at the chance to pick up this book. And it's as full of glorious recipes as I'd hoped it would be. As well as glorious commentaries too. 5⭐️ even though I once again haven't tried any of the dishes in here, I'd be happy to say they'll be great. I adore Nigel Slater. I get excited when his show is on TV so I jumped at the chance to pick up this book. And it's as full of glorious recipes as I'd hoped it would be. As well as glorious commentaries too. 5⭐️ even though I once again haven't tried any of the dishes in here, I'd be happy to say they'll be great.

  12. 5 out of 5

    Heather Lomas

    Does anyone else read cookery books like novels? If I lived on my own I'd cook from this book all the time, but I don't think that some of the recipes would seem like a meal to my OH. Have to commend this book for teaching me how to make a risotto and taking away the fear. Does anyone else read cookery books like novels? If I lived on my own I'd cook from this book all the time, but I don't think that some of the recipes would seem like a meal to my OH. Have to commend this book for teaching me how to make a risotto and taking away the fear.

  13. 4 out of 5

    Ocaton

    A good book for an easy dinner/lunch. The recipe's are easy to follow and there is variety in what you can cook. The instructions are concise and easy to understand. A good book to have A good book for an easy dinner/lunch. The recipe's are easy to follow and there is variety in what you can cook. The instructions are concise and easy to understand. A good book to have

  14. 5 out of 5

    Nick Colley

    It's a cook book, nothing special It's a cook book, nothing special

  15. 4 out of 5

    Malika

    Found this chill cookbook really soothing.

  16. 5 out of 5

    Peter SC

    Simple but enjoyable recipes, teaching you along the way the principles and techniques which will help you make your own.

  17. 5 out of 5

    Laura

    This book is a total fast food gem. Slater was ahead of his time with pushing fresh ingredients simply prepared - there are hundreds of recipes in here. And he really explains the food, why things work together, and what to look for when shopping. While there are newer takes on this idea by other chefs and writers, Slater's thoroughness and attention to detail, and creativity really stand out. I love the cheese suppers section, but will probably use the fish and shellfish sections most. I'd love This book is a total fast food gem. Slater was ahead of his time with pushing fresh ingredients simply prepared - there are hundreds of recipes in here. And he really explains the food, why things work together, and what to look for when shopping. While there are newer takes on this idea by other chefs and writers, Slater's thoroughness and attention to detail, and creativity really stand out. I love the cheese suppers section, but will probably use the fish and shellfish sections most. I'd love it if he updated this, and included pictures.

  18. 5 out of 5

    Shane C

    this is a very good book that cooking!!

  19. 5 out of 5

    Deb

    Spending six months cooking along with Nigel Slater for a weekly food blog event (I Heart Cooking Clubs), I had to go back and add a review to this book after rating it back in 2010 because I have spent so much time with it lately. For me, the only thing that stops it from being a 5 star is the lack of pictures but this small paperback (mine is old, picked up from a used book store several years ago) is an essential part of my cookbook collection. I grab it whenever I need inspiration for a quic Spending six months cooking along with Nigel Slater for a weekly food blog event (I Heart Cooking Clubs), I had to go back and add a review to this book after rating it back in 2010 because I have spent so much time with it lately. For me, the only thing that stops it from being a 5 star is the lack of pictures but this small paperback (mine is old, picked up from a used book store several years ago) is an essential part of my cookbook collection. I grab it whenever I need inspiration for a quick and mostly effortless pantry meal. Nigel's recipes work well as written but are even better as a starting point to add your own spin. Dishes I have made and posted in the past six months from Real Fast Food: White Beans with Tarragon and (Coconut) Cream: http://kahakaikitchen.blogspot.com/20... Butted Eggs (aka: Heaven!): ;-) http://kahakaikitchen.blogspot.com/20... Hot Lentils with Mint Vinaigrette: http://kahakaikitchen.blogspot.com/20... A variation of his Bulgur Wheat and Eggplant Pilaf: http://kahakaikitchen.blogspot.com/20... Besides those I have also made the Deep Fried Camembert, Hot Cheese Muffins, Apples with Brown Butter and Sugar, Quinoa with Thyme & Taleggio, and Savoy (or Nappa) Cabbage with (Turkey) Bacon--you can find these posted on the blog as well--just look them up by name on the search feature.

  20. 4 out of 5

    Anne

    This is a practical cookbook. It assumes you're likely to be home after a long day and trying to figure out what to do with a can of tuna, two eggs, and half a package of spaghetti. This unassuming book will help. Mr. Slater says this cookbook came from an unlikely place: a decade or so of collecting tasty, fast dishes plus people who were willing to provide both guidance and encouragement in turning that collection into a book. The resulting book (his first) tends to be story driven, and as a r This is a practical cookbook. It assumes you're likely to be home after a long day and trying to figure out what to do with a can of tuna, two eggs, and half a package of spaghetti. This unassuming book will help. Mr. Slater says this cookbook came from an unlikely place: a decade or so of collecting tasty, fast dishes plus people who were willing to provide both guidance and encouragement in turning that collection into a book. The resulting book (his first) tends to be story driven, and as a result master recipes and techniques are presented as a specific recipe and not broken out. One example is his tuna fish sandwich. Traditionally, canned tuna is either pasted together with mayonnaise or turned out into a salad or other dish where the flakiness doesn't matter. Slater's technique is to use a vinaigrette to dress a split slab of crusty bread. When you roll the sandwich in plastic wrap and press it (or in my case, let it sit in the work fridge until lunch) the surprising result is the dressing softens the inside of the bread making a wonderful hollow for the fillings. After a couple decades of cooking on my own, working from basic cookbooks up to complex ones, what I want now are cookbooks that push me to take my skills and use them in new ways -- with new taste combinations or simple change-ups to techniques. "Real Food Fast" satisfies.

  21. 5 out of 5

    Rachel

    I confess I haven't finished this or tried any of the not-quite-recipes, but I'm giving it 4 stars because it fits in so well with my philosophy of cooking (nothing like preaching to the choir to earn a good review). I say "not-quite-recipes", but he does actually write out recipes with quantities--but he's quite open about them really only being suggestions, which I think is how most people cook anyway. This reminded me a little of M.F.K. Fisher, if she set out strictly to write out cooking instr I confess I haven't finished this or tried any of the not-quite-recipes, but I'm giving it 4 stars because it fits in so well with my philosophy of cooking (nothing like preaching to the choir to earn a good review). I say "not-quite-recipes", but he does actually write out recipes with quantities--but he's quite open about them really only being suggestions, which I think is how most people cook anyway. This reminded me a little of M.F.K. Fisher, if she set out strictly to write out cooking instructions and kept herself from heading off into narrative territory. I've added this to my Amazon wishlist, which is pretty high praise.

  22. 5 out of 5

    Nicholas Whyte

    http://nhw.livejournal.com/914452.html[return][return]It's been a real inspiration to me this holiday; the concept is a very straightforward one, cooking really tasty meals reasonably quickly. I can't say that it always took me less than half an hour to do the recipes, but the results were worth it. Slater encourages experimenting, and this evening's meal was my substition of stewed leek instead of fennel in his pork and lemon dish. All very yummy. http://nhw.livejournal.com/914452.html[return][return]It's been a real inspiration to me this holiday; the concept is a very straightforward one, cooking really tasty meals reasonably quickly. I can't say that it always took me less than half an hour to do the recipes, but the results were worth it. Slater encourages experimenting, and this evening's meal was my substition of stewed leek instead of fennel in his pork and lemon dish. All very yummy.

  23. 5 out of 5

    Mycala

    I bought this book shortly after adding it to my "to read" list and it's one of those I use on an almost weekly basis. The recipes are simple -- a few good-quality ingredients that are easily thrown together to make extraordinary meals. I love this book. I seek it like it's an oracle and it has never steered me wrong. Nigel is a culinary genius. As you can see, I could go on and on but I think you get the idea. I bought this book shortly after adding it to my "to read" list and it's one of those I use on an almost weekly basis. The recipes are simple -- a few good-quality ingredients that are easily thrown together to make extraordinary meals. I love this book. I seek it like it's an oracle and it has never steered me wrong. Nigel is a culinary genius. As you can see, I could go on and on but I think you get the idea.

  24. 5 out of 5

    Colleen

    One of my very favorite cookbooks. I picked this up in England when I was looking for something to read and loved it. I really like Nigel's philosophy towards food. Down to earth real meals you would actually be able to make from things that are kicking around in your cupboards. His passion for food comes through in every sentence. A great book for ideas of what to put with what. One of my very favorite cookbooks. I picked this up in England when I was looking for something to read and loved it. I really like Nigel's philosophy towards food. Down to earth real meals you would actually be able to make from things that are kicking around in your cupboards. His passion for food comes through in every sentence. A great book for ideas of what to put with what.

  25. 4 out of 5

    Margaret

    This is a cookery book which I will use a lot. Simple recipes, not too many ingredients and a narrative which inspires you to base your cooking on the food that you already have in the fridge or larder. Slater continually tweaks his recipes according to what he has available - it makes you, the reader, feel confident to follow his example. A good buy.

  26. 4 out of 5

    Clare

    I have given away perhaps ten copies of this book to friends and family. It's my favourite cookbook, hands down. Whatever you have in your cupboard, Slater will help you turn it into something awesome - and fast. I have given away perhaps ten copies of this book to friends and family. It's my favourite cookbook, hands down. Whatever you have in your cupboard, Slater will help you turn it into something awesome - and fast.

  27. 4 out of 5

    Adriane

    I didn't like this book primarily due to the format. While the recipes were good, it was difficult to look through and cook with. I prefer larger cookbooks that can be easily used while cooking, which this one just wasn't. I didn't like this book primarily due to the format. While the recipes were good, it was difficult to look through and cook with. I prefer larger cookbooks that can be easily used while cooking, which this one just wasn't.

  28. 4 out of 5

    Becca

    Nice writing, and the recipes can probably actually be done after work in the evenings and not have us eating at 10pm. Some of the ingredients would be quite hard to find, so I won't plan on making those, but that's not surprising given that I'm American and this is a very 'British cookbook'. Nice writing, and the recipes can probably actually be done after work in the evenings and not have us eating at 10pm. Some of the ingredients would be quite hard to find, so I won't plan on making those, but that's not surprising given that I'm American and this is a very 'British cookbook'.

  29. 4 out of 5

    Mary-Ellen Lynn

    There is nothing groundbreaking here - and the whole collection is just a little too 60s/70s like for my tastes. Perhaps the book is best suited to students or to people who have little practice and experience in the kitchen...

  30. 5 out of 5

    Carrie

    No pictures, bad setup.

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