Nigel Slater's real food / photographs by Jonatham Lovekin.

By:

Slater, Nigel

Material type: Text

TextPublisher: London : Fourth Estate, 1998Description: 320 pages : illustrations ; 26 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

ISBN:

1857029712
9781857029710

Other title:

Real food

Subject(s):

Cooking

DDC classification:

641.5 21

LOC classification:

TX714 .S5863 1998

Summary: "Observer columnist Nigel Slater has chosen his eight favorite foods௴atoes, chicken, sausages, garlic, bread, cheese, ice cream, and chocolateᮤ sculpted a sensational cookbook around them. For each of the eight he offers a selection of recipes, some from friends and colleagues, including Alastair Little, Rowley Leigh, Peter Gordon, and Nigella Lawson. The book is peppered with short essays on ingredients that bear Slater's trademark dry wit. He is definitely one of Britain's best food writers and his collaboration with photographer Jonathan Lovekin makes this book stand out from the crowd."--Publisher description.

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Holdings
Item type	Current library	Call number	Copy number	Status	Date due	Barcode
Book	City Campus City Campus Main Collection	641.5 SLA (Browse shelf(Opens below))	1	Available		A184794B

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Previous	641.5 SEA It's easier than you think /	641.5 SEA A bit of what you fancy /	641.5 SHU Culinary boot camp : five days of basic training at the Culinary Institute of America /	641.5 SLA Nigel Slater's real food /	641.5 SLA Appetite : so what do you want to eat today /	641.5 SMI Delia Smith's summer collection /	641.5 SMI Delia's how to cook. Book one /	Next

Includes index.

"Observer columnist Nigel Slater has chosen his eight favorite foods௴atoes, chicken, sausages, garlic, bread, cheese, ice cream, and chocolateᮤ sculpted a sensational cookbook around them. For each of the eight he offers a selection of recipes, some from friends and colleagues, including Alastair Little, Rowley Leigh, Peter Gordon, and Nigella Lawson. The book is peppered with short essays on ingredients that bear Slater's trademark dry wit. He is definitely one of Britain's best food writers and his collaboration with photographer Jonathan Lovekin makes this book stand out from the crowd."--Publisher description.

Machine converted from AACR2 source record.

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