MARC record from Internet Archive

LEADER: 03525cam 2200613 a 4500
001 ocm47270709
003 OCoLC
005 20200822223734.0
008 020617r20012000enka 001 0 eng
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020 $a1841154709
020 $a9781841154701
035 $a(OCoLC)47270709
050 4 $aTX717$b.S63 2001
082 04 $a641.5$221
100 1 $aSlater, Nigel.
245 10 $aAppetite :$bso what do you want to eat today? /$cNigel Slater ; photographs by Jonathan Lovekin.
260 $aLondon :$bFourth Estate,$c2001.
300 $a448 pages :$bcolor illustrations ;$c25 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
500 $aOriginally published: 2000.
500 $aIncludes index.
505 0 $aWhy cook? -- Who are you cooking for? : supper for one or feeding the world and his dog -- So where do you want to eat? -- Cutting down the work : how to cut corners without anyone noticing -- The new cook's survival guide : or why you don't have to cook -- Food to go : or why junk food is so bloody delicious -- Learning to trust your own taste -- The flavour of food : or how to make something taste better -- Measurements : and why you don't really need them -- Kit -- How to do it -- Kids in the kitchen -- A cook's guide to shopping -- Eating for the season -- Some really useful stuff -- An appetite for... soup -- Pasta and noodles -- Rice -- Vegetables -- Fish -- Meat -- Fruit -- Pastry -- Pudding -- Cake -- The art of washing up -- So what do you want to eat today?
520 $aNigel Slater's inspirational guide to home cooking. 'I want you to take in the spirit of the recipes and to deviate according to your ingredients and your feelings. I urge you to break the rules. I want you to follow your appetite.' Inspiring and irresistible, 'Appetite' takes a hundred simple classics and casts aside the insecurities of normal recipes. Ingredients are listed, followed by a suggestion of how much you might need, i.e. 'double cream - start with 100 ml then see how you go'. Readers will be liberated to use their own judgement, indeed actively encouraged to skip half the ingredients for pared-down versions that will teach them the essence of a dish. Recipe titles reflect this approach - 'a cheap spaghetti supper', 'a big pork roast', 'a curry to make you sweat'. Slater's typically unpretentious style and ready wit put the fun back into food.
650 0 $aCooking.
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655 7 $aCookbooks.$2fast$0(OCoLC)fst01752725
655 7 $aCookbooks.$2lcgft
700 1 $aLovekin, Jonathan.
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