Eat: The Little Book of Fast Food by Nigel Slater

By Nigel Slater

From the BBC One presenter and writer of ‘The Kitchen Diaries’, this pretty and easy-to-use e-book comprises over six hundred recipe rules and is your crucial go-to for what to cook dinner each day.

Returning to the territory of Nigel’s bestselling ‘Real quickly Food’, ‘Eat’ is bursting with superbly uncomplicated and quick-to-cook recipes, in a trendy and sensible versatile layout that’s effortless to learn and use anywhere.

Enjoy scorching chorizo with potatoes and shallots; a pointy and clean eco-friendly soup; a Vietnamese-inspired prawn baguette; a one-pan Sunday lunch.

Covering every little thing from quickly food to proportion with associates to convenience nutrients, ‘Eat’ is a brand new, and hugely cutting edge, vintage from Nigel Slater.

Show description

Read Online or Download Eat: The Little Book of Fast Food PDF

Best cooking books

Absinthe Cocktails: 50 Ways to Mix With the Green Fairy

Absinthe Cocktails is dedicated solely to cocktails made with barely-legal absinthe. considering this spirit used to be legalized within the U. S. in 2007, the absinthe classification has exploded with 34 new manufacturers brought in 2008 and shoppers prepared to pay $50 for a bottle. This ebook has whatever to fit everyone's taste—traditionalists will easy methods to safely combine absinthe like an previous seasoned with 30 recipes for traditional cocktails, whereas sleek absinthe enthusiasts can test with 20 modern drink formulation from trendsetting bars similar to Los Angeles's Varnish and the Lonsdale in London.

Meat: A Kitchen Education

Award-winning writer James Peterson is well known for his instructive, encyclopedic cookbooks—each one a grasp direction within the basics of cooking.
 
Like well-honed knives, his books are imperative instruments for any kitchen fanatic, from the beginner domestic prepare dinner, to the aspiring chef, to the pro expert. Meat: A Kitchen schooling is Peterson’s consultant for carnivores, with greater than one hundred seventy five recipes and 550 pictures that provide a whole variety of meat and bird cuts and education ideas, provided with Peterson’s unassuming but authoritative kind.
 
Instruction starts with an informative precis of meat cooking tools: sautéing, broiling, roasting, braising, poaching, frying, stir-frying, grilling, smoking, and barbecuing. Then, bankruptcy via bankruptcy, Peterson demonstrates vintage arrangements for all sorts of meat on hand from the butcher: chook, turkey, duck, quail, pheasant, squab, goose, guinea rooster, rabbit, hare, venison, red meat, red meat, veal, lamb, and goat. alongside the way in which, he stocks his secrets and techniques for ideal pan sauces, gravies, and jus. Peterson completes the booklet with a variety of do-it-yourself sausages, pâtés, terrines, and broths which are the bottom of such a lot of dishes. His trademark step by step pictures offer incomparable visible counsel for operating with the complicated constitution and musculature of meats and illustrate the entire easy prep techniques—from trussing a complete bird to breaking down a complete lamb.
 
Whether you’re making plans a short turkey cutlet dinner, Sunday pot roast supper, informal hamburger cookout, or vacation best rib banquet, you’ll locate it in Meat alongside with:
 
Roast chook with Ricotta and Sage; Coq au Vin; Duck Confit and hot Lentil Salad; Long-Braised Rabbit Stew; child again Ribs with Hoisin and Brown Sugar; Sauerbraten; Hanger Steak with Mushrooms and crimson Wine; Oxtail Stew with Grapes; Osso Buco with Fennel and Leeks; Veal Kidneys with Juniper Sauce; Lamb Tagine with Raisins, Almonds, and Saffron; Terrine of Foie Gras; and more.
 
No topic the extent of your culinary talents or your measure of kitchen self assurance, the recipes and counsel in Meat can assist you create rankings of fulfilling foodstuff to thrill your loved ones and pals. This accomplished quantity will motivate you to fireplace up the range, oven, or grill and grasp the paintings of cooking meat.

Winner – 2011 James Beard Cookbook Award – unmarried topic type

Fried & True: More than 50 Recipes for America's Best Fried Chicken and Sides

No matter if you wish it chilly out of the refrigerator or sizzling and crispy on a buttery biscuit, you can find your new favourite fried fowl recipe in Fried & real, serving up greater than 50 recipes for America's such a lot decadently scrumptious food.

Lee Schrager has left no stone unturned in his quest to discover America's most sensible fried chook. From four-star eating places to roadside fry shacks, you'll the way to brine your fowl, supply it a buttermilk bathtub, batter or maybe double batter it, season with a great deal of spices, and fry it as much as golden perfection. Recipes to enjoy include:

--Hattie B's scorching Chicken
--Yotam Ottolenghi's Seeded chook Schnitzel with Parsley-Caper Mayonnaise
--Marcus Samuelsson's Coconut Fried bird with Collards and Gravy
--Jacques-Imo's Fried chook and Smothered Cabbage
--The Loveless Café's Fried fowl and Hash Brown Casserole
--Blackberry Farm's candy Tea--Brined Fried Chicken
--Charles Phan's demanding Water Fried Chicken
--Thomas Keller's Buttermilk Fried Chicken
--Wylie Dufresne's Popeyes-Style chook Tenders and Biscuits

Sink your tooth into Fried & actual, the resource of your subsequent nice fried poultry masterpiece and a tribute to America's such a lot liked culinary treasure.

Gluten-Free 101

It may be provoking and overwhelming to profit that you just can't devour gluten, or that you have to prepare dinner for somebody who can't. Gluten-Free one zero one is the advisor to assist make the transition an easy and confident swap. It explains find out how to choose and paintings with the easiest g-free meals from a now huge (and occasionally complicated) product shelf, how you can proceed consuming healthfully, and the way to grasp simple gluten-free cooking concepts, akin to cooking g-free pasta and rolling g-free dough.

Extra info for Eat: The Little Book of Fast Food

Example text

Add the water to a stockpot and bring to a boil. Add the chicken, salt, and carrot and cook over medium-high heat for 15 minutes, or until the meat is tender. Take the chicken out and tear the meat off the bones using two forks—one to hold the bone and one to tear the meat. Discard the bones. Put the meat back into the stockpot. Add the macaroni, sausages, cabbage, pepper, butter, sautéed onion, and garlic. Simmer over medium-low heat for 15 minutes, or until the macaroni is tender. Pour in the milk and simmer for 5 more minutes.

Sauté the garlic until lightly browned. Add the Liver Paste, sugar, vinegar, water, soy sauce, salt and pepper and simmer over medium heat for 10 minutes or until the sauce thickens. Serve the pork with the Lechon Sauce and hot steamed rice. 48 the filipino cookbook Serves 4 to 6 Preparation time: 20 minutes Cooking time: 30 minutes 2 lbs (1 kg) pork belly (or “side pork”) or shoulder, preferably with skin on 8 cups (2 liters) water 3 cloves garlic, crushed with the side of knife 1 bay leaf 1 teaspoon freshly ground black pepper 1 teaspoon salt 2 cups (500 ml) oil, for deep-frying Lechon Sauce (Makes about 11/2 cups/ 375 ml) 1 cup (200 g) Liver Paste (page 23) 1 tablespoon oil 3 cloves garlic, crushed with the side of knife and minced 1 tablespoon sugar 3 tablespoons Filipino cane vinegar (or white vinegar or cider vinegar diluted with water, page 13) 3 tablespoons water 1 tablespoon soy sauce 1 teaspoon salt 1/2 teaspoon freshly ground black pepper Glazed Christmas Ham with Pineapple Fiery Pork Stew with Coconut Hamon Bicol Express An elegant roasted ham, or hamon, is the centerpiece of a Filipino family’s Christmas Eve dinner.

Serves 4 to 6 Preparation time: 20 minutes Cooking time: 30 minutes 1 medium unripe papaya (11/3 lbs/600 g), peeled and grated to make 3 cups (450 g) 2 cups (500 ml) oil for deep-frying (page 18) 1/4 lb (125 g) small fresh shrimp, shell and head on Spicy Garlic Vinegar Dipping Sauce (page 22), for dipping Batter 1 cup (112 g) cornstarch 1 cup (125 g) all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1/2 cup (125 ml) annatto water (page 19) 2 eggs, beaten Combine the ingredients for the Batter and mix thoroughly.

Download PDF sample

Rated 4.96 of 5 – based on 29 votes