Real Fast Food
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- $17.99
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- $17.99
Publisher Description
Love food but hate spending hours in the kitchen? This book is the answer, with over 350 delicious recipes ready in less than 30 minutes
'Easily my first choice for a simple, good, workable and readable cookery book' Nigella Lawson
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Nigel Slater presents over 350 creative, delicious and nourishing recipes and suggestions for those who'd rather spend more of their time eating than cooking.
From simple snacks to dinner-party desserts, all the dishes in Nigel Slater's Real Fast Food can be ready to eat in 30 minutes or under.
These delicious meals include . . .
- Roast Pork Sandwiches with Pickled Walnuts and Crackling
- Caramelised Onion and Parsley Frittata
- Baked Fish Steaks with Tomato and Breadcrumbs
- Grilled Chicken with Red Chilli, Garlic and Yoghurt
- Spiced Lamb Kofta with Pine Nuts and Red Cabbage
- Stir-fried Beef with Broccoli and Mushrooms
Full of tips and tricks, feasts and quick-fixes, this is the staple cookbook that every household needs.
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'Not just a cookery book for gourmets and foodies, but for real people too' Sophie Grigson
'Nigel Slater offers us a decade's worth of fresh, original cookery ideas with spoonfuls of wit' Observer
'Designed to appeal to people who love food but don't want to spend hours slaving away at the stove (i.e. nearly everybody in Britain)' Independent on Sunday
PUBLISHERS WEEKLY
The quick recipes (e.g., Black Bean Tacos with Tomato-Chili Salsa and Walnut Oil and New Potato Saute in this British import by the innovative Slater (The Crabtree and Evelyn Cookbook) are interesting in themselves, but the true goodies come when he reels off lists of variant possibilities for easy-to-fix meals. "Good Things to Serve with Poached Salmon," for example, includes plain yogurt with tarragon, an herb and mustard sauce, and grated fennel cooked with a little Pernod; the list of Half a Dozen Sublime Chicken Sandwiches has simple, chatty instructions for accompaniments such as basil mayonnaise and for techniques such as spreading blue cheese and walnuts on the bread before toasting it. The fairly slapdash arrangement is part of the appeal-this is a book meant to move readers towards the kitchen, not for following rigidly step by step. Such Briticisms as potted shrimp and the list of rabbits (not the meat but alternatives to "Welsh Rabbit") won't trip up too many American readers. Slater occasionally slips from quirky to cutesy, but he throws out so many smart inspirations in such quick succession that he thoroughly redeems himself.
