This from a recent issue of the Observer. OK, so he uses “fresh” and “honest” to describe ingredients, but I forgive him.
Either of you read this book?
I (heart) Nigel Slater
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Right now I’m reading “Toast,” and I’m enjoying it, but I’m really put off by all the entries about how he was molested. I’m not quite sure why that was included in the book. It makes it sort of a turn off for me. But his memories associated with food bring to mind some of my own, and he has a very easy style.
I haven’t read this book but would like to. I think I’ve said I’ve got real food and i love it. One of his other ones, can’t remember the name, didn’t appeal so much as it seemed too beginnerish. The food in RF is all simple but really wonderful combinations that work. The photography is totally drool-inducing too.
Deb