- Tapa blanda: 288 páginas
- Editor: Penguin; Edición: 01 (2 de noviembre de 2006)
- Idioma: Inglés
- ISBN-10: 0141029498
- ISBN-13: 978-0141029498
- Valoración media de los clientes: Sé el primero en opinar sobre este producto
- Clasificación en los más vendidos de Amazon: nº207.177 en Libros en idiomas extranjeros (Ver el Top 100 en Libros en idiomas extranjeros)
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Real Cooking (Inglés) Tapa blanda – 2 nov 2006
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Reseña del editor
Get cooking simple and delicious meals with Nigel Slater's Real Cooking.
'This is real cooking. The roast potato that sticks to the roasting tin; the crouton from the salad that has soaked up the mustardy dressing ... these are the things that make something worth eating. And worth cooking' Nigel Slater
Nigel Slater's sumptuous recipes are not about making fancy stocks and sauces or perfecting spun-sugar baskets. They are about using the best quality ingredients to make food that is a joy to eat. Freshness, simplicity and flavour: these are what count for Nigel Slater in the easy-to-follow and deliciously satisfying meals contained in Real Cooking.
Nigel Slater is the Observer's food writer, writing a month column for Observer Food Monthly. Real Fast Food was shortlisted for the Andre Simon Award while The 30-Minute Cook was nominated for both the Glenfiddich and Julia Child Awards. In 1995 he won the Glenfiddich Trophy and he has twice won the Cookery Writer of the Year Award as well as being named Media Personality of the Year in the 1996 Good Food Awards. His other bestselling books include Real Fast Puddings, Real Food, Appetite and The Kitchen Diaries.
Biografía del autor
Nigel Slater is the author of Real Fast Food, Real Fast Puddings, The 30-Minute Cook, Real Food, Appetite and The Kitchen Diaries. Real Fast Food was shortlisted for the Andre Simon Award while The 30-Minute Cook was nominated for both the Glenfiddich and Julia Child Awards. In 1995 he won the Glenfiddich Trophy and he has twice won the Cookery Writer of the Year Award as well as being named Media Personality of the Year in the 1996 Good Food Awards. He is the Observer's food writer and he writes a monthly column for Observer Food Monthly.
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What is certainly true is that both Slater and Oliver represent the kind of cooking I enjoyed on my two trips to England, primarily the kind of cooking I saw at some of the better pubs in Hampshire and in London suburbs.
Both of these books are primarily about recipes and the salient qualities of particular classes of food. For a study of Slater's `philosophy' of cooking in depth, see his recent book `Appetite'. These two books are even organized in very similar ways, in that each chapter presents a particular raw material or class of raw material. The more traditionally organized `Real Cooking' has chapters on:
Fish & Shellfish
Chicken & Other Birds
Pork, Bacon, and Sausages
Lamb and other Meats
Pasta, Beans, Rice & Grains
Cheese, Snacks & Puddings
The later book, `Real Food', which is also the tie-in book for a Television Series (not seen in the US, to my knowledge) is more to the point, with chapters entitled:
The chapter on bread is a good indication of Slater's point of view, in that he gives us nothing on baking bread, but just about everything you may want (this side of Nancy Silverton's sandwich book) to know about making some really interesting and unusual sandwiches. Similarly, the sausage book says nothing about how to make sausages, only how to make the very best use of them.
True to his word in his `motto' quoted above, you will find not one word about the relative fat content of milk and cream, the emulsifying power of an egg, or calibrating the temperature of your oven. On the other hand, you will find much about, for example, the relative tastes of pork, beef, and lamb fat and the virtues of free range raised poultry. Here is one strong point of contact between the articulate and reflective Slater and the ebullient and emotional Oliver (or our own Emeril Lagasse, if you wish). Both will rhapsodize at length over the qualities of a nice thick layer of fat on a chop from an artisinally raised hog.
For those of you who do not like `chatty' cookbooks, both of these books may be preferable to the very discursive `Appetite', although both of these books do have their share of culinary poetry before the recipe details. Neither book is as extreme as `Appetite' in the direction of teaching us to cook without a book. You can easily pick out a recipe from these books and make them without a lot of background reading or culinary skill. But never confuse `simple' with `easy' or `fast'. While Slater may do the Rachel Ray gig in other books, these books have their share of slow marinades and braises. They also have their share of whisking, filtering, and thickening techniques.
The other side of the coin is that Slater's palate is extremely simple. Aside from his protein or starch of choice, few of his ingredients go far beyond the simple pantry of milk, cream, butter, basic cheeses, parsley, flour, lemon, lime, bacon, sage, thyme, bay, bread, olive oil, rice, stock, garlic, and mushrooms. Unlike Sir Jamie, Slater is about as down home English cooking as Paula Deen is about Savannah cooking.
The biggest difficulty an American is likely to have with Slater's recipes is that they are all make heavy use of metric units for weight and larger volumes in place of ounces, pounds, and cups. Even though I was a chemist thoroughly familiar with the metric system, I had to dig out a good conversion table to remind myself that a pound was about 450 grams. A lesser difficulty may be with Slater's names for common food varieties such as potatoes, although he almost always specifies `waxy' or `floury' potatoes rather than the English varietal name.
The other main difficulty with Slater's recipes is that they are all paradigms of high fat, high sodium, and high cholesterol preparations. They are definitely dishes to be eaten when the occasion calls for serious comfort food.
If you like Jamie Oliver or Nigella Lawson, you will really like Slater!