The Cook's Book: Recipes and Step-by-Step Techniques from Top Chefs

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And what I would say, chiefly, about these, is that every one will unfussily hit the spot, whether you want a quick supper or have invited friends over to linger at the table.

I liked it well enough, but it might be a bit too creamy to be a favourite - and as someone who doesn’t eat much meat, I was grateful to have broccoli on the side.It's not just a collection of recipes; it's a narrative of culinary love and exploration, making it a valuable addition to any kitchen shelf. Every time I needed a basic info on the ingredients, how to carve the meat, how to make pastry I would turn to this book and I would definitely find everything I needed and more.

This is a very comprehensive cookery book that covers everything that you need to know about food preparation along with lots of mouth watering recipes. I made it using tinned alphonso mango puree instead of the plums, omitted the sugar and added the juice of half a lemon. Each recipe is accompanied by a story, a memory, or a lesson, making the book a rich tapestry of culinary storytelling. I don't know what they would have been like had I not had all these issues, but at least the recipe is unexpectedly forgiving.

Slater fans have had ample opportunity to familiarise themselves with his vibe and recipes, through almost 30 years of Observer columns, several TV shows and the ten cookery books he has published. You can change your choices at any time by visiting Cookie preferences, as described in the Cookie notice. Should have used a bigger pot as I went to a lot of effort to get the chicken skin crispy and then everything kinda sunk in the pot and lost the crisp.

Our purpose is to share our passion and knowledge with everyone to teach how they can cook more and have a good time while doing it. Then there are, of course, the ultimate puddings and cakes with sections on the silence of cheesecake and biscuits, friands and the brownie.A cool and gentle smell of fresh pasta and San Daniele ham; of mozzarella in open bowls, Parmesan and basil in bunches beautiful enough to be carried by a bride. Especially pleased that the Chinese section is by Hen Hom, the man of the Wok in the UK for decades. I love the way Nigel's recipes always feels like he looks around the kitchen and says "So, I have a couple of cans of lentils, ditto for tomatoes.