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Greenfeast: Autumn, Winter: [A Cookbook] (English Edition) di [Nigel Slater]

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Nigel Slater

Greenfeast: Autumn, Winter: [A Cookbook] (English Edition) Formato Kindle

Edizione Inglese di Nigel Slater (Autore) Formato: Formato Kindle

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110 vegetarian autumn and winter recipes that provide quick, easy, and filling plant-based suppers while paying homage to the seasons—from the beloved author of Tender.

Greenfeast: Autumn, Winter is a vibrant and joyous collection of recipes, perfect for people who want to eat less meat, but don’t want to compromise on flavor and ease of cooking. With Nigel Slater’s famous one-line recipe introductions, the recipes are blissfully simple and make full use of ingredients you have on hand.

Straightforward recipes showcase the delicious ingredients used such as Beetroot, Apple, and Goat's Curd; Crumpets, Cream Cheese & Spinach; and Naan, Mozzarella & Tomatoes and provide a plant-based guide for those who wish to eat with the seasons.

Lunghezza stampa

312 pagine
Lingua

Inglese
Editore

Ten Speed Press
Data di pubblicazione

8 settembre 2020
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295580 KB
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Recensione

“Exquisite, luxurious recipes.”—Epicurious --Questo testo si riferisce alla hardcover edizione.

L'autore

Nigel Slater is an award-winning author, journalist, and television presenter. He has been food columnist for The Observer Magazine for over twenty-five years. His collection of bestselling books includes the classics Appetite and The Kitchen Diaries and the critically acclaimed two-volume Tender. He has made cooking shows and documentaries for BBC1, BBC2, and BBC4. His memoir Toast: The Story of a Boy’s Hunger won six major awards and is now a film and stage production. His writing has won the James Beard Award, the National Book Award, the Glenfiddich Trophy, the André Simon Memorial Prize, and the British Biography of the Year. He lives in London. --Questo testo si riferisce alla hardcover edizione.

Estratto. © Riproduzione autorizzata. Diritti riservati.

Introduction

Dinner is different in winter. The change starts late on a summer’s evening, when you first notice the soft, familiar scent of distant woodsmoke in the sudden chill of the evening air. Then, a day or two later, a damp, mushroomy mist hovers over the gardens and parks. Later, you notice the leaves have turned silently from yellow ocher to walnut. Autumn is here once again. You may sigh, rejoice, or open a bottle. For many, this is the end of their year. For me, this is when it starts, when warmth and bonhomie come to the fore. Energy returns.

With the change of weather, supper takes on a more significant role. We are suddenly hungry. Once the nights draw in, I am no longer satisfied by plates of milky burrata and slices of sweet, apricot-fleshed melon. No more am I content with a bowl of couscous with peaches, soft cheese, and herbs for dinner. What I crave now is food that is both comforting and warming, substantial and deeply satisfying. Food that nourishes but also sets me up for going back out in the cold and wet. And yet, I still find my diet is heavily plant-based with less emphasis on meat. It is simply the way it has progressed over the years, and it shows little sign of abating.

At the start of the longest half of the year, our appetite is pricked by the sudden drop in temperature, and as evenings get longer, we have the opportunity to spend a little more time in the kitchen. To mash beans into buttery clouds. To simmer vegetable stews to serve with bowls of couscous. To bring dishes of sweet potato to melting tenderness in spiced cream. And of course, the pasta jar comes out again.

My cold-weather eating is more substantial than the food I eat for the rest of the year. Dinner becomes about one main dish rather than several lighter ones, and the focus shifts toward keeping warm. On returning home I will now happily spend an hour cooking. Maybe a little longer.

The oven gets more use at this time of year, the grill and griddle probably less. More food will come to the table in deep casseroles and pie dishes. I dig out my capacious ladle for a creamed celery root soup as soft as velvet. The temperature of the plates and bowls will change. We want to hold things that warm our hands, a sign of the happiness to come.

There will be carbs. They protect and energize us. They bring balm to our jagged nerves. (Winter is nature’s way of making us eat carbohydrates.) Crusts—of pastry, breadcrumbs, and crumble—add substance, potatoes fill and satisfy, and there is once again a huge sourdough loaf on the table. Rice and noodles are no longer a side dish and now become the heart and soul of dinner.

My autumn and winter cooking is every bit as plant-based as the food I make in the summer; it just has a bit more heft to it. Shallow bowls of rice cooked with milk and thyme in the style of a risotto. A verdant, filling soup of Brussels sprouts and blue cheese. A saffron-colored stew of sour cream, herbs, and noodles. Translucent fritters in a pool of melted cheese. Golden mushrooms astride a cloud of soft yellow polenta. There is a tangle of noodles and tomato, peppery with chile; roast parsnips and baked pumpkin; a wide earthenware dish of sweet potatoes and lentils glowing like a lantern; an herb-freckled crumble of leeks and tomato or rutabagas and thyme in a pastry crust; and a tarte Tatin of soft golden shallots and autumn apples. It is all here, between these covers.

This is also the season for “something on toast.” By toast I mean not only bread cut thick and rough-edged, but toasted bagels and crumpets, muffins and naan. Any soft dough that will crisp under the broiler and will support a cargo of vegetables or is happy to be slathered with a thick wave of crème fraîche or hummus, roast vegetables, or perhaps cheese to melt and bubble.

And, of course, there must be dessert. An early-autumn crumble of plums and almonds. Chocolate puddings (you really must make the ones with dulce de leche). Ginger cake with a cardamom cream, and a custard set with cake and apples. There will be nut-encrusted shortbreads with blood orange, and baked apples with crisp crumbs and cranberries. I expect syllabubs and baked pears on the table, pastries laden with a golden dice of apples, and scones pebble-dashed with nibs of dark chocolate.

I probably eat more desserts during the cold months, but mainly on the weekend. The main-course recipes in this book are predominantly for two; the desserts, though, are all for four or more. You can’t really make a tart for two or a tiny batch of scones. The recipes are made for sharing with friends and family. That said, most of them are rather fine eaten the following day. Especially those little chocolate puddings.

Like all my books, the first volume of Greenfeast was written from and about my own kitchen. That it found itself welcomed by quite so many came as something of a pleasant surprise. I have lost count of the number of people who in the last few months have told me that this is the way they eat now, as an “almost vegetarian.” The idea that so many people’s everyday eating is going through such a change, and that meat is no longer our first thought when working out what we want to eat, is heartening to say the least. Apparently I am not the only person for whom meat is still looked forward to but as a once-or twice-a-week treat, not the knee-jerk star of every meal. I knew this was happening (you would have to live under a stone not to) but I genuinely hadn’t realized how widely and quickly the change has come about.

Yes, vegan cooking and full-blown vegetarianism is on the rise, but there are far more people who seem to prefer a less rigid approach to their eating. This makes sense on so many levels, but when all is said and eaten, it is simply that the options for cooking without meat have never been more varied or delicious. There has never been a better time to celebrate the move toward a mostly plant-based diet. --Questo testo si riferisce alla hardcover edizione.

Dettagli prodotto

ASIN ‏ : ‎ B082H3MGXB
Editore ‏ : ‎ Ten Speed Press (8 settembre 2020)
Lingua ‏ : ‎ Inglese
Dimensioni file ‏ : ‎ 295580 KB
Da testo a voce ‏ : ‎ Abilitato
Screen Reader ‏ : ‎ Supportato
Miglioramenti tipografici ‏ : ‎ Abilitato
X-Ray ‏ : ‎ Abilitato
Word Wise ‏ : ‎ Abilitato
Lunghezza stampa ‏ : ‎ 312 pagine

Posizione nella classifica Bestseller di Amazon: n. 494,898 in Kindle Store (Visualizza i Top 100 nella categoria Kindle Store)
- n. 2,032 in Cucina facile e veloce
- n. 2,560 in Cucina vegetariana
- n. 3,689 in Cucina (in inglese)

Recensioni dei clienti:
113 voti

Informazioni sull'autore

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Nigel Slater

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Recensioni clienti

5 stelle		74%
4 stelle		12%
3 stelle		8%
2 stelle		5%
1 stella		1%

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JM

Clear and easy to follow

Recensito nel Regno Unito il 9 aprile 2021

Acquisto verificato

The recipes are clear and easy to follow with some having tips and alternatives at the bottom. Excellent idea.
Nigel Slater doesn't disappoint with this book.

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VVB

Love this book

Recensito in Germania il 20 ottobre 2020

Acquisto verificato

Nigel Slater is one of those people whose writing and recipes transport you to a lovely, calm, slow way of living, even in the midst of a chaotic day. This book is full of incredibly delicious, one dish meals that serve 2-3 people. I have recently had two dinners with friends where I cooked 3-4 of Nigel's recipes together with 2-3 Ottolenghi recipes to create a vegetarian tapas/grazing style menu. But each of these recipes (simple and with few ingredients) could easily suffice as either dinner, lunch or a substantial side dish to some meat or fish. Recommend this highly.

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Jamila B-M

Für Slater Fans

Recensito in Germania il 9 gennaio 2021

Acquisto verificato

Bin Slater Fan

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Marin

Not for vegans either dairy free folks

Recensito negli Stati Uniti il 8 ottobre 2020

Acquisto verificato

I like this book and the simplicity of the recipes. The problem is that it’s a plant based eating cookbook with pretty much every single recipe containing milk, cream, cheese or some variation thereof.

Therefore if you are at all avoiding dairy or are a vegan, just avoid it, unless you like making your own alterations or use vegan products.

Personally I’d rather just not have cheese than eat vegan oil and nut based cheeses so this is not a good match. Maybe one in ten recipes has no dairy in it.

Also missing Nigel’s traditional stories to accompany each recipe, which is why I like his cookbooks in the first place.

The recipes and photos are easy to read with pretty photos and sometimes use limited ingredients, but who has Berbere spice and juniper berries on hand? It’s good porn without the comments so typical of Nigel, and too many particular ingredients plus dairy everywhere.

If you’re looking for warnings fall flavors and think cheese is the way to get them, then this is for you. Otherwise skip it.

17 persone l'hanno trovato utile

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Mara Ce

Wonderful Book!

Recensito negli Stati Uniti il 19 dicembre 2020

Acquisto verificato

Veggie (not vegan) recipes that do not require filling your cabinets with esoteric ingredients that you’ll never use again. Most recipes require a handful of ingredients plus stuff you already have in your pantry.

The smells and flavors while cooking are wonderful, and everything is healthy. Can’t recommended this book enough and hope there are more like it!

5 persone l'hanno trovato utile

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Segui l'autore

Greenfeast: Autumn, Winter: [A Cookbook] (English Edition) Formato Kindle

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Recensione

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Estratto. © Riproduzione autorizzata. Diritti riservati.

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Nigel Slater

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