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Real Fast Desserts

Overview

The indispensable companion to Real Fast Food, focusing on the sweeter things in life, by "pure, honest, and delicious Nigel Slater."

This book is a mouth-watering collection of easily executed desserts suitable both for entertaining and for everyday eating. consider blackberries steeped in a glass of deep red barolo or a dish of steamy rice scented with rosewater, cardamom, and pistachios. Or think of a thin apple crisp straight from the oven, or warm chocolate mousse cake with...

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Overview

The indispensable companion to Real Fast Food, focusing on the sweeter things in life, by "pure, honest, and delicious Nigel Slater."

This book is a mouth-watering collection of easily executed desserts suitable both for entertaining and for everyday eating. consider blackberries steeped in a glass of deep red barolo or a dish of steamy rice scented with rosewater, cardamom, and pistachios. Or think of a thin apple crisp straight from the oven, or warm chocolate mousse cake with homemade espresso ice cream. all these are "Real Fast Desserts" that can be prepared in less time than it takes a frozen cheesecake to thaw. Slater's signature style and wit shines through in his adaptations of traditional favorites: bread and butter pudding that uses fruity, buttery panettone and creme brulee with nectarines are just a couple. standing alongside these classics are dozens of brilliantly creative (and easy) desserts.

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Product Details

  • ISBN-13: 9781590208618
  • Publisher: Penguin Group (USA)
  • Publication date: 4/24/2012
  • Pages: 192
  • Product dimensions: 5.90 (w) x 9.10 (h) x 0.60 (d)

Meet the Author

Nigel Slater is the author of several classic cookbooks, including Real Fast Food and the award-winning Appetite. He has written a much-loved column for The Observer (London) for more than a decade and has been described by the media as a national treasure. He lives in London.

Biography

Nigel Slater is the author of several classic cookbooks, including Real Fast Food and the award-winning Appetite. He has written a much-loved column for the The Observer (London) for more than a decade and has been described as a national treasure. He lives in London.

Biography courtesy of the author's official web site.

Good To Know

Some interesting outtakes from our interview with Slater:

"I put as much effort into keeping a low profile as most cookery writers do in publicizing themselves. Believe me when I say it is very hard work keeping ‘yourself to yourself,' probably harder than taking the celebrity ‘Look at me!' route."

"I suppose I am one of those people who finds even the most mundane of questions ‘too intrusive.' Though my book Toast is extraordinarily intimate, it is written about someone who seems far away, like he was a different person. It is sometimes hard to recognize that little boy -- to remember that it was actually me."

"I believe in the maxim ‘Any useless thing chucked out is gain.' I wish I knew who said it so I could say thank you to them. They changed my life."

"I hate being photographed. I hate it even more when those photographs are published. But what I hate most is being called a ‘celebrity chef.' I am not the sort of cook who dances around in front of the camera with a skillet in my hand. I just make myself something to eat at home, and if I think its good then write about it because I think others might enjoy it too. End of story."

"Traveling is not my thing because it upsets me being away from my cat. He is very old now and I worry I won't be there for him when he decides to ‘call it a day.' Sometimes I think he has a better life than me. No one ever cooks me tuna for my supper or puts a hot water bottle in my bed. And no one has ever fed me by hand when I couldn't be bothered to get out of bed. He lives like a king."

"Here are some of the little things I like: the first bite of buttered toast, old-fashioned French roses, the smell on my hands from picking tomatoes from my garden, dark chocolate flavored with cardamom, wearing high-top sneakers, Vietnamese food, black clothes, paintings by Mark Rothko, sculptures by Giacometti, green tea, watching Six Feet Under, reading Vanity Fair when I should really be doing something very urgent, dipping hot french fries into homemade garlic mayonnaise."

"Here are some of the silly little things I dislike: duvets, ties, fillet (there are so many more interesting cuts), eggs, the smell of tea with milk in it, small ‘boutique' hotels, queuing, clutter, big portions."

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    1. Hometown:
      London, England
    1. Date of Birth:
      April 9, 1958
    2. Place of Birth:
      Wolverhampton, England
    1. Education:
      OND in catering, Worcester Technical College, 1976
    2. Website:

Table of Contents

Introduction 7

A Few Points 9

The Pantry 15

1 Autumn 21

Blackberries Blackberries Marinated in Cassis to Blackberries with Rose Cream and Rose Petals 23

Plums Plums Baked in Sauternes to Sautéed Plums 27

Apples Croissants with Hot Apples and Crème Fraîche to Apples with Caramel Sauce 31

Pears Warm pears with Melted Mascarpone to Pears and Pecorino 45

Marrons Glacés 51

Chestnut Purée 52

Grapes 53

Figs Figs with Raspberries and Cream to Figs with Honey and Lemon 54

The Crisp Apricot Amaretti to Blackberry and Apple Crisp 59

Cheeses 65

2 Winter 67

Pomegranates 69

Almonds 69

Tropical Fruits Papaya with Yogurt and Lime to Mangoes in Moscato 70

Winter Orientals 74

Oranges A Salad of Oranges and Winter Strawberries to Oranges Baked in Cinnamon and Grand Marnier 75

Clementines, Tangerines, and Mandarins 78

Fast and Festive Fried Plum Pudding with Apricot Sauce to Pan-fried Panettone and Mincemeat Sandwich 79

Dates Date, Almond, and Honey Cakes to Hot Buttered Dates 86

Prunes A Prune Plate to Prunes with Vanilla Ice Cream and an Aromatic Syrup 89

Cheeses 90

3 Spring 91

Eggs and Batters Flower Blossom Yogurt Custard to The Twenty-Minute Tiramisu 93

Pineapples 104

Bananas Blueberry and Banana Salad to Bananas Baked with Cardamom and Orange 106

Creams and Cream Cheeses Fromage Blanc to Mascarpone with Prunes and Almonds 111

Staples and Stodge Rice Pudding with Orange Zest and Ginger to Sweet Gnocchi 116

Ice Cream Instant Raspberry Sorbet to Espresso Ice Cream 122

Chocolate Quick Cake to Hot Soufflé 127

Lemons Little Pots of Lemon Cream to Lemon Syllabub 135

Cheeses 138

4 Summer 139

Cherries Hot Cherries with Calvados to Cherries and Chèvre 141

Strawberries Strawberries in Beaujolais to Strawberries with Mint and Orange 142

Raspberries Almond-Raspberry Pastry to Berries on a Leaf 147

Other Berries and Currants Cheat's Summer Pudding to White Currants in Muscatel 153

Peaches Marzipan Peaches to Peaches with Mascarpone and Pine Nuts 159

Apricots Warm Apricot Tart to Apricots Stuffed with Ricotta and Fennel 166

The Brûlée Nectarine Yogurt Burnt Cream to A Brûlée of Scarlet Fruits 168

Melons Utter Bliss to Watermelon with Feta 173

Cheeses 180

Acknowledgments 181

Bibliography 183

Index 185

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