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Nigel Slater - Notes from the Larder: A Kitchen Diary with Recipes

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Book:
Notes from the Larder: A Kitchen Diary with Recipes
Author:
Nigel Slater
Publisher:
Ten Speed Press
Genre:
Books / Home and family
Year:
2013
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Following on the success of Tender and Ripe, this companion to the bestselling Kitchen Diaries is a beautiful, inspiring chronicle of a year in food from beloved food writer Nigel Slater.
Britains foremost food writer returns with his quietly passionate, idiosyncratic musings on a year in the kitchen, alongside more than 250 simple and seasonal recipes. Based on Slaters journal entries, Notes from the Larder is a collection of small kitchen celebrations, whether a casual supper of grilled lamb, or a quiet moment contemplating a bowl of cauliflower soup with toasted hazelnuts. Through this personal selection of recipes, Slater offers a glimpse into the daily inspiration behind his cooking and the pleasures of making food by hand, such as his thoughts on topics as various as the kitchen knife whose every nick and stain is familiar, how to make a little bit of cheese go a long way when the cupboards are bare, and his reluctance to share desserts.

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Nigel Slater is the author of a collection of best-selling books and host of - photo 1

Nigel Slater is the author of a collection of best-selling books and host of BBC1s Simple Cooking . He has been food columnist for the Observer for twenty years. His books include the classics Appetite and The Kitchen Diaries and the critically acclaimed Tender . His award-winning memoir Toast won six major awards and is now a BBC film starring Helena Bonham Carter and Freddie Highmore. His writing has won the National Book Award, the Glenfiddich Trophy, the Andr Simon Memorial Prize, and the British Biography of the Year. He was the winner of a Guild of Food Writers award for his BBC1 series Simple Suppers .

Also by Nigel Slater

Tender

Ripe

Eating for England

The Kitchen Diaries

Toast

Thirst

Appetite

Nigel Slaters Real Food

Real Cooking

The 30-Minute Cook

Real Fast Food

Copyright 2012 by Nigel Slater Photographs copyright 2012 by Jonathan Lovekin - photo 2

Copyright 2012 by Nigel Slater Photographs copyright 2012 by Jonathan Lovekin - photo 3

All rights reserved.
Published in the United States by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York.
www.crownpublishing.com
www.tenspeed.com

Originally published in Great Britain as The Kitchen Diaries II by Fourth Estate, a division of HarperCollins Publishers, London, in 2012

Ten Speed Press and the Ten Speed Press colophon are registered trademarks of Random House, Inc.

First Ten Speed Press edition, 2013

Library of Congress Cataloging-in-Publication Data
Slater, Nigel.
[Kitchen diaries II]
Notes from the larder: a kitchen diary / Nigel Slater; photographs by Jonathan Lovekin.
pages cm
Originally published in hardcover in Great Britain as Kitchen Diaries II by Fourth Estate, a division of HaperCollins Publishers, London, in 2012.
1. Cooking. I. Title.
TX714.S58626 2013
641.5dc23
2013006603

Hardcover ISBN: 978-1-60774-543-3
eBook ISBN: 978-1-60774-544-0

Cover design by David Pearson and Chloe Rawlins
Cover illustration by Nigel Slater

v3.1

For James Thompson

Contents

Acknowledgments

Thank you, as always, to Louise Haines, my editor for over twenty years, for your endless encouragement, guidance, and patience. Without you there would be no book.

To Jonathan Lovekin for taking beautiful pictures of so much I have cooked over the years. Thanks, Jonnie. I am grateful to Harry Borden for kindly allowing my publishers to use his thoughtful portrait of me.

To James Thompson, producer, kitchen genius, and confidant. He who holds it all together. James, thank you for everything, but especially for your sure hand with the recipes, guiding their journey from diary to table, published page, and television screen. For your inspiration, enthusiasm, hard work, and friendship, I can never thank you enough.

To my literary agent Araminta Whitley and my television agent Rosemary Scoular, to Harry Mann, Sophie Hughes, Wendy Millyard, and everyone at LAW, United Agents, Breckman and Company, and Mishcon de Reya for dealing with all the really important stuff that I dont understand.

To everyone at Fourth Estate, especially Victoria Barnsley, Michelle Kane, Georgia Mason, and Olly Rowse. To David Pearson for helping to make this second volume of the diaries so beautiful and, as always, my thanks to Jane Middleton and Annie Lee for their eagle eyes and endless patience.

To everyone at the Observer , especially the wonderful Allan Jenkins, Ruaridh Nicoll, Martin Love, Gareth Grundy, and John Mulholland. To Leah, Debbie, Helen, and Caroline. And to Sarah Randell and Helena Lang. Thank you for your continued support.

To William, Sean, and Mark and everyone at Fullers for all your hard work on the kitchen and to Steve Owens and everyone at Benchmark.

To Katie Findlay for helping to keep the garden in great shape; to Rob Watson at Ph9 for looking after nigelslater.com; to Dalton Wong and everyone at twentytwotraining for their endless encouragement and support, and to Tim and Asako dOffay and Takahiro Yagi for their wisdom and kindness.

And thank you to all the bookshops and those who work in them for their continued enthusiasm. And to everyone who enters their local booksellers and discovers the magic that lies on those creaking shelves and gets to know that there is nothing so beautiful as the feel and smell of a book in the hand.

A few notes on television

I had no real intention to host a television series. I had enough on my plate with a long-running weekly newspaper column and my books, and, however much I enjoy watching celebrity chefs, I had no wish to be part of that world. The idea of filming a cooking series was suggested to me by Jay Hunt, at the time controller of BBC1. She gently persuaded me that there was room for a series with calm and gentle presentation and understated and simple food.

Not only did the series turn out to be a success beyond our wildest dreams, but I ended up rather enjoying myself, and as a result there have now been four of the Simple series. I owe a huge debt to Jay and to Ian Blandford, to Alison Kirkham and Tom Edwards, and of course to Danny Cohen. To the production team and everyone at BBC Bristol, especially Pete Lawrence, Simon Knight, Jen Fazey, Michelle Crowley, James Thompson, and Gary Skipton. And to my awesome crew who have made the shows what they are: Richard Hill, Sarah Myland, Robbie Johnson, Conor Connolly, Cheryl Martin, Simon Kerfoot, Sheree Jewell, Sam Jones, and Archie Thomas. And thank you to Rudi Thackeray and his team. A big shout out also to the guys at Kiss My Pixel and to Mark Adderley and Nadia Sawalha. Thank you all.

This book is not a traditional television tie-in, but versions of many of the recipes in Simple Suppers and Simple Cooking can be found between these pages (see ). (Others are in The Kitchen Diaries and Tender and Ripe .) Thank you to the millions of you who watch each program, and send such heartwarming letters, emails, and tweets. I cannot tell you how much the entire team appreciates it.

And to that vibrant, warm, and encouraging community at Twitter @realnigelslater. You are a joy.

Nigel Slater, London, September 2012

www.nigelslater.com

Twitter @realnigelslater

www.4thestate.co.uk

A few words of introduction

I cook. I have done so pretty much every day of my life since I was a teenager. Nothing flashy, or showstopping, just straightforward, everyday stuff. The kind of food you might like to come home to after a busy day. A few weekend recipes, some cakes and baking for fun, the odd pot of preserves or a feast for a celebration. But generally, just simple, understated food, something to be shared rather than looked at in wonder and awe.

Sharing recipes. It is what I do. A small thing, but something I have done for a while now. As a food writer, I find there is nothing so encouraging as the sight of one of my books, or one of my columns torn from the newspaper, that has quite clearly been used to cook from. A telltale splatter of olive oil, a swoosh of roasting juices, or a starburst of squashed berries on a page suddenly gives a point to what I do. Those splotches, along with kind emails, letters, and tweets, give me a reason to continue doing what I have been doing for the past quarter of a century. Sharing ideas, tips, stories, observations. Or, to put it another way, having a conversation with others who like to eat.

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