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Notes From the Larder by Nigel Slater- Recipes

Notes From the Larder by Nigel Slater- Recipes

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Published by The Recipe Club
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.
This excerpt contains the recipes for Wheat with Mint and Mango and Lamb “Osso Buco”with Parsley Pappardelle.
Britain’s 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 Slater’s 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.

For more information, visit www.crownpublishing.com
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.
This excerpt contains the recipes for Wheat with Mint and Mango and Lamb “Osso Buco”with Parsley Pappardelle.
Britain’s 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 Slater’s 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.

For more information, visit www.crownpublishing.com

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Published by: The Recipe Club on Sep 18, 2013
Copyright:Attribution Non-commercial

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01/19/2014

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Contents
Acknowledgments
vii
Introduction 
ix
January 3February 49March 101April 139May 185June 229July 271August 301September 345October 385November 431December 471
Index 
520

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