From the first jam tart Nigel made with his mum standing on a chair trying to reach the Aga, through to what he is cooking now, this is the ultimate Nigel Slater collection brimming with over 200 recipes. And that is where a good recipe comes in and partly the point of what I do, to guide a new cook towards a pleasing dinner, and for those who have been cooking for years, to share a recipe that they may not know. For all ebook purchases, you will be prompted to create an account or login with your existing HarperCollins username and password. From the first jam tart he made with his mum standing on a chair trying to reach the Aga, through to what he’s cooking today, A Cook’s Book is the ultimate Nigel Slater collection. Chapters include: a slice of tart, a chicken in the pot, everyday greens, the solace of soup and the ritual of tea.

Watching the progress of dinner as you stir onions in a pan, at first crisp, white and pungent – you may have shed a tear - then slowly becoming translucent gold, darkening to bronze, all the time becoming softer, sweeter.Every time Nigel Slater announces a new book, I quickly make a spot next to all his other books that sit on my bookshelf. p>From the first jam tart Nigel made with his mum standing on a chair trying to reach the Aga, through to what he is cooking now, this is the ultimate Nigel Slater collection brimming with over 200 recipes. The Hogarth Press where I’m working, is in the heart of the literary world, with authors coming in all the time. A salad tossed together with broad beans, salted ricotta and the first white-tipped radishes of spring; a roast chicken, its crisp skin served with a fat jug of its roasting juices on an autumn day or a gloriously messy platter of grilled aubergines, hummus and torn flatbread shared with the best of friends. It is just a recipe, a suggestion for something you might like to make for others, but it is what I do.

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A longtime food columnist in the UK and the author of fifteen previous books, he cooks food which is sometimes unmistakably British—Cumberland sausage with cheddar roasted-potato mash; smoked haddock and mussel pie—and a page or two later he’s suggesting food which is resolutely, nimbly not of any single tradition: broccoli with pumpkin seeds and bread crumbs; ground lamb with lime and cilantro. We use Google Analytics to see what pages are most visited, and where in the world visitors are visiting from.There is something - and this is the point really - that goes hand-in-hand with making something to eat, that transcends putting the finished dish on the table. To become a subscriber to Slightly Foxed: The Real Reader’s Quarterly Magazine, please visit our subscriptions page.

Cooking - for me at least – is about making yourself something to eat and sharing food with others but is also – whisper it - about the quiet moments of joy to be had along the way. Each one a letter to a friend, a story of something I have made for dinner, the tale of how it came to be on my table. The RA is a unique institution, an independent charity with a mission to be a clear, strong voice for art and artists, where art is made, exhibited and debated. Mrs Woolf, wife of the manager, is a very celebrated author and, in her own way, more important than Galsworthy.p>