Brand: Komon
Craftsman: Kameshima Seitojo
Made In: Japan
Total Diameter: 210mm
Total Height: 170mm
Internal Diameter: 160mm
Internal Height: 157mm
Weight: 3.388g
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A Cook's Book
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Author: Nigel Slater
The beloved author of Eat and Tender presents 150 satisfying and comforting recipes based on his favorite childhood food memories and culinary inspirations, accompanied by reflective personal essays.
A collection of more than 150 delicious, easy, and gratifying plant-based and meat recipes, A Cook’s Book is the story of famed food writer Nigel Slater’s life in the kitchen. He charms readers with the tales behind the recipes, recalling the first time he ate a sublime baguette in Paris and the joy of his first slice of buttercream-topped chocolate cake.
From the first jam tart he made with his mum, standing on a chair trying to reach his family's classic Aga stove, through learning how to cook on his own and developing his most well-known and beloved recipes, readers will be delighted by the origin stories behind Slater's work. Slater writes eloquently about how his cooking has changed, from discovering the trick to the perfect whipped cream to the best way to roast a chicken.
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From the first jam tart he made with his mum, standing on a chair trying to reach his family's classic Aga stove, through learning how to cook on his own and developing his most well-known and beloved recipes, readers will be delighted by the origin stories behind Slater's work. Slater writes eloquently about how his cooking has changed, from discovering the trick to the perfect whipped cream to the best way to roast a chicken.
These are Nigel Slater's go-to recipes, the heart and soul of his simple and flavorful cooking. Chapters include:
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- Breaking Bread: Soft Rolls with Feta and Rosemary, Blackcurrant Focaccia, Large Sourdough Loaf
- Everyday Greens: Cheesy Greens and Potatoes, Spiced Zucchini with Spinach, Herb Pancakes with Mushroom
- Everyday Dinners: Beet and Lamb Patties, Pork and Lemon Meatballs, Mussels, Coconut, and Noodles
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Mastering the Art of French Cooking meets Dinner: Changing the Game in a beautifully photographed, fresh approach to French cooking and gathering, with 125 simple recipes.
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New York Times contributing writer Rebekah Peppler shares 125 elegant, “new French” recipes that reflect a modern, multicultural French table. With approachable recipes, a conversational tone, and aspirational photography, À Table contains secrets for cooking simple, sophisticated meals and recreating the magic and charm of French life anywhere in the world.
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by Kathryn Lukas and Shane Peterson.
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About the Book
Thomas Keller shares family-style recipes that you can make any or every day. In the book every home cook has been waiting for, the revered Thomas Keller turns his imagination to the American comfort foods closest to his heart—flaky biscuits, chicken pot pies, New England clam bakes, and cherry pies so delicious and redolent of childhood that they give Proust's madeleines a run for their money. Keller, whose restaurants The French Laundry in Yountville, California, and Per Se in New York have revolutionized American haute cuisine, is equally adept at turning out simpler fare.
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