Nigel Slater Quotes

We've searched our database for all the quotes and captions related to Nigel Slater. Here they are! All 35 of them:

It is impossible not to love someone who makes toast for you.
Nigel Slater
Well let's face it, who on earth besides antique dealers and gay couples actually still give dinner parties?
Nigel Slater
I am a winter person, never happier than on a clear, frosty morning.
Nigel Slater (Tender: Volume II: A Cook's Guide to the Fruit Garden)
Good kitchens are not about size; they are about ergonomics and light.
Nigel Slater (The Kitchen Diaries: A Year in the Kitchen with Nigel Slater)
Almost anything is edible with a dab of French mustard on it.
Nigel Slater (The Kitchen Diaries: A Year in the Kitchen with Nigel Slater)
Pamper a tomato, overfeed it, overwater it and you will get a Paris Hilton of a tomato.
Nigel Slater (Tender: Volume I: A Cook and His Vegetable Patch)
It is the deep, salty stickiness of food that intrigues me more than any other quality.
Nigel Slater (The Kitchen Diaries: A Year in the Kitchen with Nigel Slater)
Food is, for me, for everybody, a very sexual thing and I think I realised that quite early on. I still cannot exaggerate how just putting a meal in front of somebody is really more of a buzz for me than anything. And I mean anything. Maybe that goes back to trying to please my dad, I don't know. It's like parenting in a way I suppose.
Nigel Slater
I cannot go any further without mentioning my favourite biscuit of all time, now sadly, tragically, extinct. The oaty, crumbly, demerara notes of the long-forgotten Abbey Crunch will remain forever on my lips. I loved the biscuit as much as anything I have ever eaten, and often, in moments of solitude, I still think about its warm, buttery, sugary self.
Nigel Slater (Eating for England: The Delights and Eccentricities of the British at Table)
Food has been my career, my hobby, and, it must be said, my escape.
Nigel Slater (Toast: The Story of a Boy's Hunger)
I understood that if ever one wanted to live with someone you cooked for them and they came running. But then it is my idea of hell these days, living with someone. The idea of sharing your life with someone is just utterly ghastly. I know why people do it, but it's never a good idea.
Nigel Slater (Real Cooking (tpb))
Rosemary died when I was six, and when my parents told me, I cried. I wasn’t sure if I had a right to, but I think now of something the British chef Nigel Slater once wrote, that it is “impossible not to love someone who makes toast for you.” I think the same can be said of the person who scoops your ice cream into a dish and stands, smiling, as you eat.
Jessica Fechtor (Stir: My Broken Brain and the Meals That Brought Me Home)
...I have become more interested than ever in the effect of a diet higher in 'greens' than it is in meat - both in terms of my own wellbeing and, more recently, those implications that go beyond me and those for whom I cook.
Nigel Slater (Tender: Volume I: A Cook and His Vegetable Patch)
Believe me when I tell you that there is no lie quite so obvious as the one where you try to protest that you have washed your face ready for bedtime while you are still sporting an enormous ear-to-ear purple smile of dried Ribena.
Nigel Slater (Eating for England: The Delights and Eccentricities of the British at Table)
You can't smell a hug. You can't hear a cuddle. But if you could, I reckon it would smell and sound of warm bread-and-butter pudding.
Nigel Slater
Garlic as fresh and sweet as a baby's breath.
Nigel Slater (Notes from the Larder: A Kitchen Diary with Recipes [A Cookbook])
Mit unserer Psyche stimmt etwas nicht, wenn wir glauben, wir müssten uns selbst mit dem Backen von Petit Fours abquälen.
Nigel Slater (Appetite)
Nichts ist so nützlich und vielseitig wie ein kaltes Brathühnchen.
Nigel Slater (Einfach genießen. Kochen Schritt für Schritt)
Gießen Sie sich einen Schluck ein, bevor Sie anfangen zu kochen.
Nigel Slater (Einfach genießen. Kochen Schritt für Schritt)
A brush of green olive paste is worth pursuing.
Nigel Slater (Eat: The Little Book of Fast Food)
I am not getting into the rarebit versus rabbit argument. Whatever you call it, it is still cheese on toast.
Nigel Slater (Notes from the Larder: A Kitchen Diary with Recipes [A Cookbook])
A casserole of oxtail and prunes. This gives a perfect quantity for two. I would have done the recipe for four, but can't imagine ever getting four oxtail-loving people around the table at the same time.
Nigel Slater (Notes from the Larder: A Kitchen Diary with Recipes [A Cookbook])
A healthy attitude to eating I am concerned about the current victimisation of food. The apparent need to divide the contents of our plates into heroes and villains. The current villains are sugar and gluten, though it used to be fat, and before that it was salt (and before that it was carbs and . . . oh, I’ve lost track). It is worth remembering that today’s devil will probably be tomorrow’s angel and vice versa. We risk having the life sucked out of our eating by allowing ourselves to be shamed over our food choices. If this escalates, historians may look back on this generation as one in which society’s decision about what to eat was driven by guilt and shame rather than by good taste or pleasure. Well, not on my watch. Yes, I eat cake, and ice cream and meat. I eat biscuits and bread and drink alcohol too. What is more, I eat it all without a shred of guilt. And yet, I like to think my eating is mindful rather than mindless. I care deeply about where my food has come from, its long-term effect on me and the planet. That said, I eat what you might call ‘just enough’ rather than too much. My rule of thumb – just don’t eat too much of any one thing.
Nigel Slater (A Year of Good Eating: The Kitchen Diaries III)
Claudia Roden, and Paula Wolfert (Mediterranean), Diana Kennedy and Maricel Presilla (Mexico), Andy Ricker and David Thompson (Thailand), Andrea Nguyen and Charles Phan (Vietnam). For general cooking: James Beard, April Bloomfield, Marion Cunningham, Suzanne Goin, Edna Lewis, Deborah Madison, Cal Peternell, David Tanis, Alice Waters, The Canal House, and The Joy of Cooking. For inspiring writing about food and cooking: Tamar Adler, Elizabeth David, MFK Fisher, Patience Gray, Jane Grigson, and Nigel Slater. For baking: Josey Baker, Flo Braker, Dorie Greenspan, David Lebovitz, Alice Medrich, Elisabeth Prueitt, Claire Ptak, Chad Robertson, and Lindsey Shere.
Samin Nosrat (Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking)
My energy and curiosity may be renewed but the larder isn’t. There is probably less food in the house than there has ever been. I trudge out to buy a few chicken pieces and a bag of winter greens to make a soup with the spices and noodles I have in the cupboard. What ends up as dinner is clear, bright and life-enhancing. It has vitality (that’s the greens), warmth (ginger, cinnamon) and it is economical and sustaining too. I suddenly feel ready for anything the New Year might throw at me.
Nigel Slater (Notes from the Larder: A Kitchen Diary with Recipes [A Cookbook])
bourgeois
Nigel Slater (Toast: The Story of a Boy's Hunger)
Wenn Sie schon Blut, Schweiß und Tränen in den Rest des Menüs investiert haben, dann holen Sie einen leckeren Kuchen aus der Konditorei.
Nigel Slater (Einfach genießen. Kochen Schritt für Schritt)
Hören Sie auf niemanden, der Ihnen sagt, Sie sollten nicht allein trinken.
Nigel Slater (Einfach genießen. Kochen Schritt für Schritt)
short list of puddings to die for (and you will). Spotted dick – A suet roll encasing a filling of currants, sugar and raisins. Spotted dog – A roll freckled with dried fruit, as Mary Norwak says in English Puddings, ‘like a Dalmatian dog’. Jam roly poly – In theory, a roll of suet pastry wrapped round a layer of jam, but I have yet to see one that didn’t look like the aftermath of a car accident. No doubt I am not the first: this pudding was often nicknamed ‘dead man’s leg’. Sussex pond pudding – A basin-shaped pud of golden suet pastry with a lemon and sugar filling. So named because the syrup runs out as you slice into the crust, forming a sweet pool around the edge.
Nigel Slater (Eating for England: The Delights and Eccentricities of the British at Table)
It is an inescapable fact that the Great British Pudding is made of flour and water. In other words, our sweet culinary heritage is based on little more than glue. Sure, our puddings are sweetened with jam, or currants, or treacle, or syrup, or honey, or chocolate, or apples, but at their heart and soul is glue – something that cannot be said for a French crème brulée or an Italian tiramisu, or even a New York cheesecake.
Nigel Slater (Eating for England: The Delights and Eccentricities of the British at Table)
The curious fact about Oxo cubes is that we have probably never really needed them. These little cubes of salt, beef extract and flavourings were, and I suppose still are, used to add ‘depth’ to stews, gravies and pie fillings made with ‘inferior’ meat. Two million are sold in Britain each day. Yet any half-competent cook knows you can make a blissfully flavoursome stew with a bit of scrag and a few carrots, without recourse to a cube full of chemicals and dehydrated cow. Apart from showing disrespect to the animal that has died for our Sunday lunch (imagine bits of someone else being added to your remains after you have been cremated), the use of a strongly seasoned cube to ‘enhance’ the gravy successfully manages to sum up all that is wrong about the British attitude to food. How could we fail to understand that the juices that drip from a joint of decent meat as it cooks are in fact its heart and soul, and are individual to that animal. Why would anyone need to mask the meat’s natural flavour? By making every roast lunch taste the same, smothering the life out of the natural pan juices seems like an act of culinary vandalism, and people did, and still do, just that on a daily basis.
Nigel Slater (Eating for England: The Delights and Eccentricities of the British at Table)
I fear for the custard. It is as old-fashioned as a slice of Hovis or a clothes brush. It belongs to a world of fire-tongs, antimacassars and black-and-white television. The appreciation of sinking your teeth into the soft, almost damp pastry of a custard tart and feeling the filling quiver against your lip is not for the young. The true enjoyment of a custard (as opposed to the pleasures of custard) is something that only comes with age, like rheumatism, bus passes and a liking for Midsomer Murders. I am probably the only person in England to regularly buy a couple of custards from Marks who is still in possession of his own teeth.
Nigel Slater (Eating for England: The Delights and Eccentricities of the British at Table)
There is a bit of a scrum at the salad stall as fifteen Guardian readers all try to get at the wild rocket at once. We might have a Zen-like appreciation of a single, perfect organic onion, but it makes us no less capable of elbowing a fellow shopper in the ribs when we have to. This is food after all, and we are happy to fight for it if needs be.
Nigel Slater (Eating for England: The Delights and Eccentricities of the British at Table)
This [waxed paper] is the paper that is perfect for keeping air-dried hams fresh. You could use cling film but it often causes the ham to sweat, and is rather wasteful. I have also reached the age where I can no longer find the end of the roll. Ditto sellotape. Ditto bloody everything.
Nigel Slater (Notes from the Larder: A Kitchen Diary with Recipes [A Cookbook])
unsealed
Nigel Slater (Eating for England: The Delights and Eccentricities of the British at Table)