'I would like to think I know more now than I did before I picked up my trowel and dug that first furrow of red and white radishes. How to get the best out of a vegetable yes, but also what are the different ways to treat it in the kitchen, which seasonings will make it sing, what other ingredients is it most comfortable or most exciting with. What are the classic recipes not to be missed by a newcomer and what new ways are there which might be of interest to an old hand.' With over 400 recipe ideas and many wonderful stories from the cook's garden, Tender: Volume I - A cook and his vegetable patch, is the definitive guide to cooking with vegetables from Britain's finest food writer. In his imitable, unpretentious style Nigel Slater elevates vegetables to the starring role in his latest cook book, whether that means enjoying vegetables for their own sake or on the same plate as a piece of meat or fish. From crab cakes and crushed peas to broccoli and lamb stir-fry, luxury cauliflower cheese to a delicious broad bean salad, Tender has everything a cook could want from a recipe book.

About the Author

Nigel Slater is the author of a collection of bestselling books, including the classics 'Real Fast Food' and 'Real Cooking', and the award-winning 'Appetite'. He has written a much-loved column for 'The Observer' for over a decade. His autobiography, 'Toast -- the story of a boy's hunger', won six major awards, including the British Biography of the Year, the Glenfiddich Award and the Andre Simon Memorial Award. 'The Kitchen Diaries' won the Design and Production Award at the 2006 British Book Trade Awards.

Reviews

From reviews for The Kitchen Diaries: 'Vivid and touchingly personal, it is the kind of book you will dip into again and again.' Casilda Grigg, Daily Telegraph -- Books of the Year 'Slater is a master recipe-writer.' Guardian -- Books of the Year '[Slater's] evocative prose gives the impression you're already devouring that strawberry mascarpone tart.' Financial Times -- Books of the Year 'Sensuous, evocative!So much more than just a recipe book.' The Observer -- OFM Best Book Award. 'Slater has become the foodie Pepys.' Elfreda Pownall, The Spectator 'Superb!The Kitchen Diaries succeeds brilliantly!A year of highly flavoured food.' William Leith, Guardian 'Strikingly readable!You could cook from this book for a year and still be salivating like mad when you open the pages.' Chris Hirst, Independent 'Every kitchen needs a copy.' Tom Parker Bowles, Tatler 'A very personal collection of mouthfuls, lunches, suppers and feasts that reflects the weather, the harvest, hunger and greed over a year!A comfort book par excellence, to cook from and read at the kitchen table or curled up in bed.' Philippa Davenport, Financial Times 'Tinged with an exquisite (read precious) melancholia, this is part memoir, part recipe book, charting Slater's adventures with fruit and veg.' Daily Telegraph

Slater, acclaimed British food writer and avid gardener, celebrates the joy of every aspect of the vegetable, from seed through consumption. While vegetables beckon to Slater more than meat or fish, he wisely recognizes that not everyone shares his passion. As a result, he offers easy-to-prepare recipes that suit both purists and those simply looking to complement their main course. While most will not follow Slater's lead in swapping out their lawn for a garden, many will find his tutelage helpful on everything from composting to the tools needed to plant and tend the garden. Since the book was originally published in the U.K. and some things were not altered for an American audience, his advice on when best to plant will not be of much use to readers in other climates. However, his homage to vegetables both mighty and humble is otherwise comprehensive and a joy to read. From asparagus and eggplant to cabbage and leeks, he provides valuable insight on how to grow and harvest, season, and prepare these amazing veggies to maximize flavor and freshness. Broccoli and lamb stir-fry, mussel and leek chowder, warm pumpkin scones are among the offerings to tempt vegetarians and omnivores alike. Engagingly written and showcasing more than 200 full-color photos, this attractive and infinitely useful collection shows how to tastefully incorporate more vegetables into one's diet while providing an informative primer on gardening. (Apr.) (c) Copyright PWxyz, LLC. All rights reserved.

In this elegant vegetable cookbook, British food authority Slater (Real Fast Food) discusses vegetable varieties, what time of year to sow, and how to season them. This is neither a vegetarian cookbook (recipes include sausage, beef, and bacon) nor a strict compilation of recipes (though it presents such dishes as A Cabbage Soup; A Simple Stew of Onions, Beer, and Beef; Sausage and Pumpkin Mash; and Roast Beef with Tomato Gravy). Slater provides plenty of room for seasoned cooks to experiment on their own, and the result is an excellent reference book for those adventurous in the kitchen. (c) Copyright 2011. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.