Real Fast Food: 350 Recipes Ready-To-Eat in 30 Minutes

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Overview

Nigel Slater is one of the world's most accomplished food writers. Winner of six Glenfiddich Awards for his food writing and shortlisted for the prestigious Andre Simon prize for this book, he has had an enduring effect on cooking and helped bring to prominence a new generation of British chefs, including the Naked Chef, Jamie Oliver, and Nigella Lawson. His down-to-earth style and infectious enthusiasm has won him a loyal following both here and in the UK, where has been a ...
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Overview

Nigel Slater is one of the world's most accomplished food writers. Winner of six Glenfiddich Awards for his food writing and shortlisted for the prestigious Andre Simon prize for this book, he has had an enduring effect on cooking and helped bring to prominence a new generation of British chefs, including the Naked Chef, Jamie Oliver, and Nigella Lawson. His down-to-earth style and infectious enthusiasm has won him a loyal following both here and in the UK, where has been a number one bestseller.

Imagine shredded basil leaves stirred into buttery mashed potatoes and a slice of pork pan-fried with fennel, followed by a juicy sliced white peach dropped into chilled white wine. That's Nigel Slater's fast food! Real Fast Food is an inspirational collection of 350 enticing recipes with simple techniques and assertive flavors that can be completed in less than thirty minutes. It's the ultimate modern-day cookbook, filled with recipes for everyone who enjoys good, unpretentious food.

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Editorial Reviews

Publishers Weekly - Publisher's Weekly
The quick recipes (e.g., Black Bean Tacos with Tomato-Chili Salsa and Walnut Oil and New Potato Saut 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. (Apr.)
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Product Details

  • ISBN-13: 9781585674374
  • Publisher: Overlook Press, The
  • Publication date: 7/29/2003
  • Edition description: Reissue
  • Pages: 318
  • Product dimensions: 6.06 (w) x 9.16 (h) x 0.92 (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 Nigella Lawson 5 Foreword 7 A Few Notes for the Fast Cook 10 The Fast Foodies' Pantry 17
1 Bakery Goods and Drinks: Croissants with Apple Puree and Creme Fraiche to Bagels with Lox 21
2 Eggs: Boiled Eggs to Chakchouka 44
3 Fish 65 Fresh Fish: Cod Breaded to Pan-Fried Salmon with Capers and Vinegar 67 Shellfish: Mussels with Cream and Herbs to Scallops with Cilantro and Lime Butter 86 Smoked Fish: Hot Kipper Toasts to Smoked Salmon with Warm Pasta 97 Canned Fish: Sardine Sandwiches to Tuna with Cannellini Beans, Tomato, and Chili 104
4 Pasta: Pasta with Whole Garlic, Goat Cheese, and Thyme to Dolcelatte Gnocchi 114
5 Vegetables and Salads 130 Eggplants: Grilled Eggplant with Chick Pea Puree to Pesto Eggplant 132 Avocados: Guacamole to Sprouted Salad with Avocado Dressing 136 Beans and Peas: Fava Beans with Bacon to Peas with Fettuccine, Basil, and Pumpkin Seeds 139 Greens: Spinach with Blue Cheese and Pasta to Brussels Sprouts in a Creamy Mustard Dressing 145 Mushrooms: Broiled Herbed Mushrooms to Mushroom Beignets 156 Peppers: Red Bell Peppers and Black Olive Conchiglie to Broiled Bell Peppers with Balsamic Vinegar 166 Potatoes: Mash to Walnut Oil and New Potato Saute 168 Salad Accompaniments and Dressings 178 Tomatoes: Tomato Stew to Eggs Baked in Tomatoes 180
6 Grains, Lentils, and Beans 190 Grains: Plum Tabbouleh to Date and Pistachio Couscous 192 Lentils and Beans: Hot Brown Lentils with Mint to White Beans with Tarragon and Cream 206
7 Chicken: Plain Grilled Chicken to Turkey, Hot Bacon, and Chutney Sandwich 212
8 Meat 235 Lamb: Sirloin Chops with Yogurt and Mint toSouvlakia 238 Pork: Pork and Pears to Porc au Poivre 247 Beef: Tuscan Steak to Sloppy Joes 254
9 Cheese: Welsh Rabbit to Deep-Fried Mozzarella 266
10 Fruit 278 Apples and Pears: Steamed Apples with Butter Sauce to Pan-Fried Apple and Cheese Salad 280 Bananas: Date and Banana Cream to Hot Banana Brioche 284 Citrus Fruits: Citrus Fruits with Honey to Foil-Baked Oranges 288 Damsons 291 Figs: Figs with Parma Ham to Figs with Navel Oranges 292 Peaches: Peaches with Basil to White Peaches with Beaumes de Venise 295 Pineapples 298 Plums 299 Scarlet Fruits, and Berries: Raspberries with Ricotta to Ten-Minute Trifle 300 Secret Snacks and The Quick Fix 311 Select Bibliography 313 Index 315 Acknowledgments 320
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Customer Reviews

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Sort by: Showing all of 6 Customer Reviews
  • Posted July 13, 2011

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    Inspiring Cookbook!

    This book is definitely a keeper. It is quiet and unassuming, full of simple ideas from which you can gather inspiration. And while there are no photographs, the visual simplicity of the book is perfectly attuned with Nigel's whole approach to cooking: simple, never fussy, pure. His recipes and ideas allow the ingredients to be showcased, putting food centre stage.

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    Posted October 29, 2008

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