The Kitchen Diaries: A Year in the Kitchen with Nigel Slater (Anglais) Relié – 8 novembre 2012
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Nigel Slater writes about food in a way that stimulates the imagination, the heart, and the palate all at once. The Kitchen Diaries brings an especially personal ingredient to the mix, letting us glimpse into Nigel Slater’s pantry, tour local farmers’ markets with him, and savor even the simplest meals at his table.
Recording twelve months in Nigel Slater’s culinary life, The Kitchen Diaries shares seasonal dishes and the intriguing elements behind them. As someone who celebrates each visit to the cheese shop or butcher, he enthusiastically conveys the brilliant array of choices and views shopping as an adventure rather than a chore. If he feels like staying in, we spend the evening with him at his London flat, enjoying a creative combination of odds and ends from the fridge. A rainy day in February calls for a hearty stew; summertime finds him feasting on a simple lunch of baked tomatoes with grated Parmesan. No matter the season, The Kitchen Diaries offers a year-round invitation to cook and dine with the world’s most irresistible lover of food.
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les photos sont peut être de moins bonne qualité que d'autres ouvrages comparables.
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However, because of the way each month highlights the availability of particular produce within the month itself, this cookbook shows that the current attitude of "supply and demand" is perhaps not the best way to cook. Nigel says it best:
"Our culinary seasons have been blurred by commerce, and in particular by the supermarkets' much vaunted idea that consumers want all things to be available all year round...I worry that today it is all too easy to lose sight of food's natural timing and, worse, to miss it when it is at its sublime best...Right food, right place, right time - it is my belief - and the point of this book - that this is the best recipe of all."
That is not to say that 'The Kitchen Diaries' is merely a seasonal cookbook, far from it. The month by month approach makes full use of available in seasonal ingredients, while Nigel's at-home-baking knowledge guides you easily through the recipes.
Pork loin cooked with grapes, wine and seasoned with salt, pepper and juniper berries, bruised potatoes, and Nigel's simply wonderful apple cake makes for a simple, yet wonderful dinner. Easy to make and seasonal to boot.
These are meals whose success relies on the ingredients of the moment rather than the experience of the cook.
Nigel's style of cookbook writing is something you either love or hate. I like the style and find it enjoyable to just read even if I am not cooking.
The Kitchen Diaries is an excellent addition to any Nigel Slater fan and a book worth getting if you love good food you can make at home.
So far I have made probably 15 recipes ...all have been wonderful, and the hot chocolate puddings alone are worth the price of book...oh, and so is the ham with chorizo, and the Thai curry, and his fabulous bolongese, and..well you get the idea, right?
A definite 'must-have'.
If you are new to Nigel Slater then here is what I would say about this book;
If you are looking for a straight out 'recipe book' this isn't the book for you (I'd start with the excellent 'Appetite' - also by Nigel Slater). However, if you are a foodie that is inspired by reading about others inspiration and seasonal eating, then you will find this book hugely entertaining.
More a book on enjoying simple culinery pleasures than technique or presentation.
Forget such lifestyle books as 'Under the Tuscan sun' or 'A year in Provence', what you'll get out of this is a sense of place, mood, season and good living which is obtainable by all of us (in the western world) through the simple but elegant satisfaction good food can bring.
He is a British writer and if you have not heard about him or his work then I strongly suggest you have a go - if you like Nigella Lawson or Jamie Oliver you will probably enjoy Slater.
In this hardback illustrated book he discusses his eating and cooking over a year. Each chapter is a month of writing and cooking - talking about food what is available and what he does with it. The start of the chapter has the month and a list of recipes he has made through the month. So you can flick through on a month by month basis, tasting the season's fruits etc, (there is also a helpful index by the way) Or you can just read it as a series of recipes in a diary like way.
The recipes are based on fresh and simple principles rather than trying to make complicated concoctions. And some of the simplest foods make the nicest things - I love his broad bean recipes (the American readers will probably know them as fava beans)and rhubarb deserts are great.
My only real issue with this book is that it is printed on a laid crean paper - which is fine for text but they also have printed the pictures in colour on it which loses a lot of the gloss and richness of the illustrations. I really enjoy good food photography - even if I never can present it to the same standard it is lovely to look at. While it is all nicely presented and printed I find it difficult to get the whole "Readers-Digest-Condensed-book" picture out of my head because that is what it looks like to me.
It is in hardback with decorated boards as covers, not easy to hold open to make any of the recipes. My suggestion is that you do what I did - read it though once and really enjoy it as a diary/book. It is a wonderful literary indulgence - then pick out the recipes you like, put them on paper in your own recipe book, and keep this lovely volume safely on the shelf to browse through at leisure (and without sticky fingers).