- Taschenbuch: 413 Seiten
- Verlag: Harper Collins Publ. UK; Auflage: Cloth-covered, flexible binding edition (26. September 2013)
- Sprache: Englisch
- ISBN-10: 0007526156
- ISBN-13: 978-0007526154
- Größe und/oder Gewicht: 26,5 x 2 x 25,1 cm
- Durchschnittliche Kundenbewertung: 3 Kundenrezensionen
- Amazon Bestseller-Rang: Nr. 117.759 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)
Eat - The Little Book of Fast Food (Englisch) Taschenbuch – 26. September 2013
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'Nothing was ever going to come close to Nigel Slater's "Eat". An instant classic' Cookbook of the Year, The Times This year's smallest yet fullest cookbook is from Nigel Slater ... 'Eat' reminds us that he remains the UK cookery writer who breaks new ground as regularly as a mole.' Rose Prince, Daily Telegraph, 'Books of the Year' 'There's nobody better than Nigel Slater at making cooking seem a relaxed, modest and wholly enjoyable affair ... This chunky, easy-going book continues that approach in 400-plus pages which never run out of inspiration' Daily Mail 'It may look 'little', but this is a great thick chunk of a book, beautifully produced, containing more than 600 recipes' Carolyn Hart, Telegraph 'Eat is the most beautiful yet ... You could cook from this book for years, needing no other, and the dishes are so delicious you might not even want another' Elfreda Pownell, Spectator 'This isn't a book about practicality, or a new concept, or seasonal eating, even though it embraces all these things. As with his wonderful "Kitchen Diaries", this book is about what we love to eat - whether it's 'thickly cut salmon, generously-spread cream cheese, a golden chewy bagel' or a salad of apple, ginger and endive. Buy this if not as a present for yourself, at least for your kitchen' Harper's Bazaar 'This is fast food in the best sense; and the bright yellow, cloth-bound volume could quickly become your everyday go-to cookery book' The Times, 'Books of the Year' 'A stout little stocking-filler enticingly bound in saffron cloth ... dense with Slater's signature, hearty-modern recipes, suggestions for variations and appetising photographs. A book to keep in a drawer at work, for mid-week meal inspiration, or for a guilty afternoon exercising your appetite when the boss isn't looking' The Sunday Times 'It's a pleasingly chunky book that's full of simple delicious ideas to inspire us to cook something good when time is short' Sainsbury's Magazine **** Time Out
Über den Autor und weitere Mitwirkende
Nigel Slater is the author of a collection of bestselling books and presenter of BBC 1's Simple Cooking and Dish of the Day. He has been food columnist for The Observer for twenty years. His books include the classics Appetite and The Kitchen Diaries, the critically acclaimed two-volume Tender, and most recently a second volume of The Kitchen Diaries. His award winning memoir Toast - the Story of a Boy's Hunger won six major awards and is now a BBC film starring Helena Bonham Carter and Freddie Highmore. His writing has won the National Book Awards, the Glenfiddich Trophy, the Andre Simon Memorial Prize and the British Biography of the Year. He was the winner of a Guild of Food Writers' Award for his BBC 1 series Simple Suppers.
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Schnelle Rezeptsuche nach Hauptzutaten
Die jeweils einzelnen Rezepte immer mit einem kleinen Bild. Hintendran kommen dann oft noch ein paar Variationen des Gerichts.
Und zum Schluss alles noch mal alphabetisch nach Zutaten sortiert.
Bei den Rezepten finde ich es gewöhnungsbedürftig, das die Mengenangaben (so vorangestellt als Einkaufsliste) fehlen. Man muss den ganzen Text lesen, um zu wissen wie viel man von etwas braucht/einkaufen muss.
Kochanfänger brauchen etwas Mut, denn wenn man mal eine Zutat nicht bekommt, gibt es oft keinen Ersatztipp und nur mit etwas Kocherfahrung kann man sich geschmacklich ausdenken, was man wohl anstatt z.B. schwarzer Bohnen sonst nehmen könnte...
Viele Zutaten sind aber auch mir völlig unbekannt (und ich koche viel, gerne und quer Beet - was Küchenarten betrifft). Vorm einkaufen musste ich erst mal recherchieren, was das überhaupt ist und wo es das geben könnte. Vieles gibt es nur Online zu bestellen und wir wohnen nicht gerade aufm Land!
Es gibt haufenweise Bohnenarten (Flageoletbohnen, schwarze Bohnen, Schwarzaugenbohnen, Gelbe Schälerbsen,...) Käsesorten (Bresaola, Panir,...), exotische Gewürze (Ras el Hanout, Za'atar, Cuminsamen, Pak Choi, Mirin,...), seltenes Gemüse (Topinambur, Cavolo Nero,...) oder Skirt-Steak, Japanische Panko-Semmelbrösel und Arborio-Reis...
Eine Erklärung (was das überhaupt ist und wo man das vielleicht bekommen könnte), leider sehr oft Fehlanzeige.Lesen Sie weiter... ›
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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.