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Eat - The Little Book of Fast Food (Anglais) Broché – 26 septembre 2013

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Descriptions du produit

Revue de presse

“The Holy Grail of home cooking is food that is quick to make but not thoughtless or compromised. Nigel Slater’s recipes achieve this in such a skillful and satisfying manner that you may begin to wonder why you’d even bother with longer format cooking again.”
—Deb Perelman, author of The Smitten Kitchen Cookbook 

“Nigel Slater is such a joyful writer. But what I love best about his books is the way he thinks about flavor, dreaming up combinations I’m eager to taste. He’s done it again: I want to make every recipe in this book.”
—Ruth Reichl, author of Delicious! 

“Nothing [is] ever going to come close to Eat. An instant classic.”
—2013 Cookbook of the Year, The Times of London

“As I paged through Eat, I stuck a Post-it note on every recipe I was excited to try. By the time I was done, the book looked like a porcupine with pink paper quills. . . .The weeknight-friendly recipes call for few ingredients, but they’re intriguingly and intelligently combined.”
—Fine Cooking --Ce texte fait référence à l'édition Broché .

Présentation de l'éditeur

From the star of BBC One s Nigel and Adam s Farm Kitchen this beautiful and easy-to-use follow-up to The Kitchen Diaries II contains over 600 recipe ideas and is your essential go-to for what to cook every day.

Returning to the territory of Nigel s bestselling Real Fast Food , Eat is bursting with beautifully simple and quick-to-cook recipes, in a stylish and practical flexible format that s easy to read and use anywhere.

Enjoy sizzling chorizo with potatoes and shallots; a sharp and fresh green soup; a Vietnamese-inspired prawn baguette; a one-pan Sunday lunch.

Chosen by Amazon as the Best Food & Drink Book of the Year and tipped in the Guardian to be the biggest selling cookery title of 2013, the book covers everything from quick meals to share with friends to comfort food. Eat is a new, and highly innovative, classic from Nigel Slater.

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Détails sur le produit

  • Broché: 464 pages
  • Editeur : Fourth Estate Ltd; Édition : Cloth-covered, flexible binding edition (26 septembre 2013)
  • Langue : Anglais
  • ISBN-10: 0007526156
  • ISBN-13: 978-0007526154
  • Dimensions du produit: 26,5 x 2 x 25,1 cm
  • Moyenne des commentaires client : 5.0 étoiles sur 5  Voir tous les commentaires (1 commentaire client)
  • Classement des meilleures ventes d'Amazon: 22.217 en Livres anglais et étrangers (Voir les 100 premiers en Livres anglais et étrangers)
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Par Arlesienne le 2 janvier 2014
Format: Broché Achat vérifié
Great book and wonderful recipes described in easy steps for busy people - who don't want to spend hours in the kitchen and just need a little inspiration to prepare good, quick meals from what is already in stock!
In fact, this book is so great, I hated to part with it - will be putting on my birthday wish-list!!!
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Commentaires client les plus utiles sur Amazon.com (beta)

Amazon.com: 38 commentaires
21 internautes sur 21 ont trouvé ce commentaire utile 
"Fast Food" for those who make time to savor and linger 30 septembre 2014
Par I Do The Speed Limit - Publié sur Amazon.com
Format: Broché Achat vérifié
Yes, I know it says "Fast Food", but like all of Slater's books, this is a cookbook to savor in your quiet, slower times. Once you get acquainted with it, you'll have found many simple, flavorful, beautiful meals that you can turn to over and over again--whether you're pressed for time, or not.

NOTE: I am reviewing the US Edition of this book, published by Ten Speed Press on Sept. 30, 2014. There is an earlier UK Edition, and this is not it. The book on this product page has been edited by Ten Speed Press to include US measurements.

ANOTHER NOTE: What does "Turtleback" cover mean? It means this is not really a "hard cover" book. The cover is very thin cardboard, covered with some kind of a cloth material. It bends easily and is not very substantial. Now that I have the book in hand, I am somewhat disappointed in the quality of the cover. Content of the book has my 5-star rating--I love Slater's work. Quality of the book, size and cover, is definitely not five-star.... But it is the only choice with this US Edition. Just know ahead of time what you are getting and you can rationalize it.

The first thing I wondered when I saw this book was how closely it resembled Slater's paperback "Real Fast Food" from 1995 and 2008. Turning the first few pages, it looked nothing like the older book: This new one--still dealing with "Fast Food"--was divided by cooking technique, the older book was divided by main food type or ingredient. To double-check, I quickly looked up the array of beef sandwiches in both books. No, definitely not, the new book is jam-packed with fresh ideas. And Slater even makes reference to the older book in his realization that we have come very far in our "everyday eating" in the past 20 years. I know these new recipes carry the experience from that book (and subsequent books) forward, but that is to be expected. (And that's the last I will say of that old book, which I will keep around for sentimental value only, `cause this one beats it by miles.)

As big as the book is (almost 500 pages), it is tongue-in-cheek called a "little" book by the author. So the reader deserves a little help finding their way around in it--and they get it: Following the listing of the chapters, there are a few pages to guide you on your way if you have a certain food in hand and want to use it. It breaks down meat, seafood, vegetables, fruit, pasta, beans, grains, eggs and cheese, and even leftovers into categories. (I love the "Leftovers" listings, and will be forever grateful for the idea of leftover chicken creamy lasagna.)

Except for the time you spend browsing through the book, the index will be indispensable: It is a worthy index, thank goodness.

Recipes presented, as has been the case in his past books, are for two servings, but they can easily be doubled, or halved, in most cases. Also, like his previous books, this one is perfect for a couple, especially those with a little space and time in their lives to savor and linger. Fast is not only important to young people with families and commutes and taxing jobs. Fast, simple, and uncomplicated is valuable to folks at the other end of the scale, too: Retirees who eat less, want to spend less time with cooking chores and get off their feet, who have downscaled their lives and living space, but want to relish and savor and live their meals to the fullest.

Browsing through one of Slater's books is calming, peaceful, rewarding, inspiring, and leads easily to introspection. It is a combination of his creations, the way he writes and the fabulous pictures.

There is so much here, so many ideas, that it is hard for me to go about this review in my normal way of mentioning specific recipes that worked and inspired. If this book has a fault, it is that it is overwhelming in the amount of terrific ideas. The recipes are over the top in flavor and eye appeal. I tried, but I can't even begin to pick out and list favorites. I suggest that you browse through the "Look Inside" feature on this product page. Take a look at the index and you will see the variety, and you can get a very good idea if this is your type of food.

My thoughts as I progressed through it: Nothing overly salty. Nothing overly sweet. Nothing overly rich. Slater tries to keep his ideas and combinations healthy, but he does not make recipes too lean, and he does not sacrifice the good life. The color and the beauty of the final dish is very important: Visual appeal is (almost) as important as taste. There is a lot of leeway, lots of "give", in Slater's recipes: Make a recipe as presented, alter it with what you have on hand, or just use the fabulous ideas.

Recipes are told in paragraph form. Ingredients are listed in bold face in the midst of sentences. I find it a bit hard to keep my place, but Slater has always written his recipes this way. Considering how few ingredients are necessary for each recipe, and how forgiving the quantities are, (but you'll want to get your spices and herbs correct the first go-round of any recipe), it is not a major--and hardly a minor--problem. Pictures are plentiful and beautiful.

I scrutinized the measurement editing that publisher Ten Speed Press added to this book, but I couldn't really find any glaring errors.

*I received a temporary download of this book from the publisher. I have been working with it for several months. I am so enthralled with this book, that I will be purchasing this one for myself soon. Yes, this book is suitable for everyone, but I think it would make a terrific gift for someone you know who loves to cook and is retiring and will have a bit extra time on their hands, empty nesters at loose ends, or has found themselves alone and looking for inspiration.
11 internautes sur 12 ont trouvé ce commentaire utile 
More luscious recipes from Nigel 30 octobre 2014
Par Marand - Publié sur Amazon.com
Format: Broché
To some extent, this book is an update of Slater's earlier book 'Real Fast Food' which he now sees as no longer exciting as the dishes in it have become mainstream over the years. Slater's approach though hasn't changed much - it is still very informal & relaxed, indeed at times vague about quantities & methods but there isn't anything very challenging in terms of preparation & cooking. Although the stated aim is fast food ('Real Fast Food' aimed to get a meal on the table in thirty minutes), the recipes in 'Eat' aren't always so quick to prepare, and some involved reasonably lengthy cooking times. I have most, if not all, of Slate's earlier books and I do think there is a fair bit of repetition in terms of recipes - similar but maybe with slight tweaks e.g. cannellini bean mash makes another appearance although the spiced version included is a lovely side dish.

Whilst I like many of the recipes, I really don't like the layout for several reasons. First off, I would prefer the traditional layout of a recipe with ingredients listed first and then a clear method, rather than having to pick the ingredients out of the recipe to check whether I have them in stock or in order to compile a shopping list. I also don't like that recipes involving similar ingredients are scattered throughout the book rather than grouped together. There are rather too many recipes for snacks e.g. sandwiches - I doubt I'll ever use these simply because when making a snack I'll use what I have in the fridge: its not something I'll think much about in advance.

To give you an idea of what you'll find in the book, here are a few recipes, some things I have tried and liked, others included to illustrate the variety of recipes: summer herb rolls; chilli spiced chicken rolls; tomato foccacia (enhancing pre-made or shop bought foccaccia); a nice Thai-style green veg soup. Vegetarians will find plenty of choice, and other recipes which can be easily adapted e.g. lentil bolognaise; a simple dish of spiced scrambled eggs adding in curry powder, cumin & red pepper flakes; eggplant curry; eggplant & thyme frittata; eggplant paneer; herb burgers (using flageolet & mung beans in place of meat); cauliflower cheese baked potato.

There are plenty of meat, fish & pasta dishes too: Paprika & mushroom chicken goujons, cod with lemon, tarragon & crème fraiche; duck breasts with cannellini beans & marsala; lamb with yoghurt & turmeric; lamb shanks with crushed root veg; chicken thighs with fennel & leeks; bacon boulangere; marmalade chicken drumsticks (quickly roasted with a paste of marmalade & mustard); stuffed chicken breast with smoked cheese & pancetta; salt & pepper pork; smoked haddock with lentils. There is a selection of stews involving a variety of meats including rabbit (several versions including one with asparagus, noodles & tarragon and another of slow-cooked rabbit with herbs); a nice lamb, garlic, paprika & tomato stew.

There are a few lovely side dishes/accompaniments - rice cakes made using leftover risotto; parsnip rosti, poor man's potatoes (nothing poor about the flavour), herb ricotta cakes, a really good quick spiced rice with edamame beans; root veg patties with a spicy tomato sauce; summer squash gratin although this could easily make a main course with the addition of green veg or salad.

Sweet dishes include chocolate oat crumble, Irish coffee trifle and some lovely oat & lemon cookies.
6 internautes sur 6 ont trouvé ce commentaire utile 
Worthy of purchase! 7 décembre 2014
Par Phyllis F. Perkins - Publié sur Amazon.com
Format: Broché Achat vérifié
I just bought 2 copies of this book. One I will take with me when I go to visit my 2 grandsons aged 10 who -- at their mother's urging -- are now preparing a family dinner one night a week. The other I will to one of my other daughters who is a good cook, but likes to follow a recipe. Let me state at the beginning, that the books arrived today and I looked through a copy quite carefully, but I have not followed any of the recipes. That said, I find his combinations of ingredients and flavors, and the simplicity of his preparations -- yet capable of producing really good food -- quite good and worth a full 5 stars.

For my daughter, I thought Slaters laid back approach would loosen her up so that she would feel freer to make variations as she cooks. I think she will enjoy this book and for a busy mom who nevertheless prepares home cooked from scratch meals every night, I think this will be very successful for her and a good starting point for feeling a little more confident on her own.

As for my grandsons, I think it will not be as easy for them to follow as a more traditional layout and this is why only 4 stars. Let me explain. Most cookbooks give a list of ingredients such as: 1 cup diced onions; 1/2 cup diced carrots, etc. Then the actual cooking directions follow and last there may be notes about substitutions or variations. In this book, the variations are given on the opposite page. That's fine. By putting them on their own page it makes the user realize where he or she can go with this basic recipe. But Slater doesn't give a separate list of ingredients first. He incorporates them into the directions -- although they are often in bold letters. One of the reasons for this may be that Slater wants the user to realize that nothing is written in stone. Still, it is something that everyone who has ever taught cooking stresses: PLEASE read through the whole recipe before beginning, see that you have all the ingredients -- or an appropriate substitution -- and equipment on hand before you get halfway through and find that you only have 1 egg on hand for a souffle that required 6! So in this sense, Slater's layout shouldn't matter because you should read through the whole recipe before you start. HOWEVER, in teaching a complete novice how to cook, you want them also to understand the layout of their kitchen, their ingredients and the order of things in the kitchen and in their recipe. The French call it a mis en place. It makes cooking so much easier, faster and smoother. If you are making an omelette you don't want to stop to grate some cheese while the eggs are cooking. You want the cheese on hand ready to add at the time you need it. In my experience as a cooking teacher, not understanding the need for mis en place was the biggest cause of home cooks getting frazzled. Once they understood how to prepare themselves and their ingredients the cooking went so much more smoothly and became a pleasure -- even with a very complicated recipe. I think Slater adopted the format he did in an attempt to stress that cooking should not be stressful, that you can vary and change a recipe and still have it as the template for a wonderful dish. And that is why I bought 2 copies! I agree with him. But I think that for a less experienced cook, for someone with minimal knife skills who is slow to cut an onion or to crush a clove of garlic, it would be better to have these things done first and marshaled at your side before beginning to cook. Hence only 4 stars.

Having written that, I would say to an inexperienced cook: buy this book, read through the whole recipe, assemble all the ingredients first in the form they will be needed -- chopped, crushed, minced, cans opened, etc -- and then cook. You'll be happy with the results because with these lovely combinations, how could you fail.
9 internautes sur 11 ont trouvé ce commentaire utile 
He just keeps getting better 30 octobre 2013
Par skhanner - Publié sur Amazon.com
Format: Broché Achat vérifié
Slater' s newest addition gives us practical, delicious offerings. The best thing is that every recipe is accompanied by suggestions that turn one meal into several decadent options. The layout, the print, the design are something to behold, suggesting great love, care, precision and thought went into this book. Do yourself a huge favour and get the print edition. You will be drooling on it cause the pics are food porn.
1 internautes sur 1 ont trouvé ce commentaire utile 
A cookbook for when you "just want to eat" 9 février 2015
Par misplaced cajun - Publié sur Amazon.com
Format: Broché
I'm always on the lookout for great recipes that can be made quickly and fairly inexpensively, so when I stumbled upon Nigel Slater's Eat as part of the Blogging for Books selected titles for review I knew I had to get my hands on it.

Slater's intro says this book is for those times when we "just want to eat" and he couldn't have described the book better. The recipes are fairly short and fairly easy and the ingredients are all pretty much things you have in your pantry already. In fact, when the book arrived I immediately started tagging recipes to try based simply on what I'd be able to make without going shopping ('cause really, there are those days when you couldn't pay me to go to the grocery story).

While some may lament the fact that there aren't many pictures in this book, I love the fact that many of the recipes provided include alternatives or similar dishes featuring similar techniques and completely different flavor profiles. The "Artichokes with Cannellini" for example is a recipe using just artichokes, cannellini beans, green onions, lemon, and parsley but Slater also suggests swapping tarragon or mint, or using Puy lentils in place of the beans. It's these kinds of tips and swaps that elevate the book, making it the kind of cookbook that inspires as well as informs.

Eat by itself is great for anyone who has even the smallest amount of kitchen knowledge, but I think for people who have a bit more experience and like to try new things that it's even better. Slater's own suggestions mean many of the recipes can be made new the second time around: "Potatoes with Hazlenuts and Egg" can be "Pumpkin with Pistachio and Egg" the next time around and then "Roasted Jerusalem Artichoke with Walnuts and Egg." And a recipe like that can you send a creative person into a whole new realm of adventure in the kitchen!

My one complaint about the cookbook, which is not entirely conducive to kitchen use at all, is the binding. When cooking, I want to lay my cookbook out and return to it's spread open pages between steps. Unfortunately, Eat is bound in such a way that makes it pretty tough to open the book flat. Considering the almost 500 page book undoubtedly packs in more than 500 recipes, I can forgive the binding this time.

Per Blogging for Books requirements: I received this book for free from Blogging for Books in exchange for an honest review.
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