Britain's foremost food writer returns with a deliciously simple collection of over 600 ideas for satisfying meals that are quick and easy to get to the table.
In this little book of fast food, Nigel Slater presents a wholly enjoyable ode to those times when you just want to eat. Pairing more than 600 ideas for deliciously simple meals with the same elegant prose and delightful photography that captivated fans of Tender, Ripe, and Notes from the Larder, Eat is bursting with recipes that are easy to get to the table, oftentimes in under an hour: a humble fig and ricotta toast; sizzling chorizo with shallots and potatoes; a one-pan Sunday lunch. From quick meals to comfort food, Nigel Slater has crafted a charming, inspired collection of simple food—done well.
About the Author
NIGEL SLATER is the author of numerous bestselling books, including Notes from the Larder and the James Beard Award-winning Ripe and Tender. He has written a column for the Observer for twenty years and is the host of the BBC series Simple Suppers. His memoir, Toast, won British Biography of the Year, and has been adapted into a feature film. He lives in London.
“The Holy Grail of home cooking is food that is quick to make but not thoughtless or compromised. Nigel Slater’s recipes achieve this in such a skillful and satisfying manner that you may begin to wonder why you’d even bother with longer format cooking again.” —Deb Perelman, author of The Smitten Kitchen Cookbook
“Nigel Slater is such a joyful writer. But what I love best about his books is the way he thinks about flavor, dreaming up combinations I’m eager to taste. He’s done it again: I want to make every recipe in this book.” —Ruth Reichl, author of Delicious!
“Nothing [is] ever going to come close to Eat. An instant classic.” —2013 Cookbook of the Year, The Times of London
“As I paged through Eat, I stuck a Post-it note on every recipe I was excited to try. By the time I was done, the book looked like a porcupine with pink paper quills. . . .The weeknight-friendly recipes call for few ingredients, but they’re intriguingly and intelligently combined.” —Fine Cooking