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Greenfeast: Spring, Summer: [A Cookbook] (English Edition) di [Nigel Slater]

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Greenfeast: Spring, Summer: [A Cookbook] (English Edition) Formato Kindle

4,6 su 5 stelle 954 voti

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Descrizione prodotto


‘It’s wonderful’ Nigella Lawson

‘Utterly lovely, in every way’ Tom Parker-Bowles

‘If you’re in search of some veggie midweek meal inspiration – or if you just want a really beautiful cook book to flick through – I’d really recommend’ Ruby Tandoh

‘Relentless in its energy, wit and imagination, it’s outstanding’ Mail On Sunday

Praise for Nigel Slater:

‘A dream of a book. Slater … has produced such a hymn to winter that we’ll all be able to cope with it this year’ Diana Henry, Telegraph

‘Congratulations Nigel! The Christmas Chronicles is a magical, cosy hug of a book’ Nigella Lawson

'Nigel is a bloody genius' Jamie Oliver

'The greatest cookery writer of them all' Guardian

‘The best food writers combine beauty with practicality, and no one does it more elegantly than Nigel Slater’ Jane Shilling, Daily Mail – BOOKS OF THE YEAR

'The pick of the bunch…bubbling with ideas, suggestions, hints and personal opinions that genuinely help you to make your own mind up about how and what to cook' The Times

'He's a genius' Matthew Fort, Guardian

‘Slater remains the reigning champion, a writer incapable of uninspiring sentences' Daily Express

‘No one writes more temptingly about food' Independent

--Questo testo si riferisce a un'edizione alternativa kindle_edition.

Estratto. © Riproduzione autorizzata. Diritti riservati.


There is a little black book on the kitchen table. Neatly annotated in places, virtually illegible in others, it is the latest in a long line of tissue-thin pages containing the handwritten details of everything I eat. This is not one of the kitchen chronicles where I write down recipe workings and shopping lists, ideas and wish lists, but a daily diary of everything that ends up on my plate. If I have yogurt, blackcurrant compote, and pumpkin seeds at breakfast, it will be in that little book. Likewise, a lunch of green lentils and grilled red peppers or a dinner of roast cauliflower and a bowl of miso soup. Each bowl of soup, plate of pasta, and every mushroom on toast is faithfully logged. I don’t know exactly why or when I started noting down my dinner, but these little books are now filled in out of habit as much as anything else. The notes are often made at night, just before I lock up and go to bed. I suspect my little black books will be buried with me.

I occasionally look back at what I have written, often as I change one journal for the next. One of the points that interests me, and perhaps this is the main reason I have kept the daily ritual going for so long, is that I can follow how my eating has changed, albeit gradually, over the years. There are of course unshakable edibles (I seem to have started and ended each day’s eating with a bowl of yogurt for as long as I can remember), but I also find marked changes in what I cook and eat. The most notable is the quantity—I definitely eat less than I used to—and there is a conspicuous move toward lighter dishes, particularly in spring and summer.

But here’s another thing. Despite being resolutely omnivorous, it is clear how much of my everyday eating has become plant-based. Although not strictly vegetarian (the bottom line for me will always be that my dinner is delicious, not something that must adhere to a set of strict dietary rules), much of my weekday eating contains neither meat nor fish. I am not sure this was a particularly considered choice. It is simply the way my eating has grown to be over the last few years. I do know, however, that I am not alone in this.

Greenfeast, like Eat before it, is a collection of what I eat when I finish work every day: the casual yet spirited meals with which I sustain myself and whoever else is around. The recipes are, like those in previous collections, more for inspiration than rules to be adhered to, slavishly, word for word. But unlike Eat, this collection offers no meat or fish. The idea of collecting these recipes together is for those like-minded eaters who find themselves wanting inspiration for a supper that owes more to plants than animals.


I rarely hand someone a plate full of food. More hospitable and more fun, I think, is a table that has a selection of bowls and dishes of food to which people can help themselves. And that goes for a dinner for two or three as much as for a group of family or friends. That way, the table comes to life, food is offered or passed around, a dish is shared, and the meal is instantly more joyful.

In summer there will be a couple of light, easily prepared principal dishes. Alongside those will be some sort of accompaniment. There may be wedges of toasted sourdough, glossy with olive oil and flakes of sea salt. Noodles that I have cooked, often by simply pouring boiling water over them, then tossed in a little toasted sesame oil and cilantro leaves, or an all-singing-and-dancing Korean chile paste.

A dish of red pepper soup might sit alongside a plate of fried eggplants and feta. Crisp pea croquettes may well be placed on the table with tomato and French bean salad. Southeast Asian noodles might be eaten with roast spring vegetables and peanut sauce, and a mild dish of creamed and grilled cauliflower could turn up with a spiced tomato couscous. Two dishes, often three, are very much the usual at home. I find the thought of being able to dip into several dishes uplifting in comparison to a single plate piled high.

Much of what I cook in the spring and summer is exceptionally light, by which I mean it is unlikely to be carb-heavy or based on dairy. There are a few things that come out on a regular basis. Bowls of yogurt that have been mixed with chopped mint and cilantro, a splash of rice vinegar, and chives. There are often some lightly pickled vegetables: usually carrots, beet, or red onions. A tangle of sauerkraut turned with an equal volume of chopped herbs, or a tomato and basil salad. Like migratory birds, these are regular visitors to my summer table. There will be others too. Perhaps some rice with crisped onions and cilantro or noodles tossed with crushed tomatoes, sea salt, and red wine vinegar. There may be a dish of couscous with mint, golden raisins, and green peas, or new potatoes with olive oil, tarragon, and lemon zest.

It is no secret that I have a deep affection for the cold months, but my love of summer cooking, its ease and laidback feeling, is not far behind. There are highlights that turn up on the table from May to September and often beyond. A few pieces of melon rolled in the juice of a passion fruit for breakfast. A deep cup of miso soup with shreds of spring greens and lemon for lunch. The uppermost points of early summer asparagus tossed with ground sesame seeds and a trickle of toasted oil to accompany a salad of sprouted seeds and green peas. A single misshapen ball of burrata with an emerald ribbon of basil oil, or a cucumber, crushed and scattered with cool ricotta and mint leaves, next to a bowl of avocado and green wheat. The list is almost endless.

The recipes throughout the book are light. They are meant to be mixed and matched as you wish. A table with several little bowls of light, unfussy food to please and delight and, ultimately, gently sustain.
--Questo testo si riferisce a un'edizione alternativa kindle_edition.

Dettagli prodotto

  • ASIN ‏ : ‎ B089S8GBXG
  • Editore ‏ : ‎ Ten Speed Press (20 aprile 2021)
  • Lingua ‏ : ‎ Inglese
  • Dimensioni file ‏ : ‎ 277176 KB
  • Da testo a voce ‏ : ‎ Abilitato
  • Screen Reader ‏ : ‎ Supportato
  • Miglioramenti tipografici ‏ : ‎ Abilitato
  • X-Ray ‏ : ‎ Non abilitato
  • Word Wise ‏ : ‎ Abilitato
  • Lunghezza stampa ‏ : ‎ 333 pagine
  • Recensioni dei clienti:
    4,6 su 5 stelle 954 voti

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5,0 su 5 stelle Full recipe list in review! I really like this book. . .
Recensito nel Regno Unito il 20 maggio 2019
Immagine cliente
5,0 su 5 stelle Full recipe list in review! I really like this book. . .
Recensito nel Regno Unito il 20 maggio 2019
Massive fan of Nigel Slater and others. I've built up a considerable collection of cookbooks over the years and use them all. I'm also on a bit of a health kick as I turn 50 and I'm definitely enjoying cooking more and more with vegetables and choosing veggie options when eating out and at functions although I still eat fish and meat occasionally.

The book . . .

It is tightly bound but has already become a tad relaxed as I've been reading it. I really like it. I love the look and feel of it. The cover is tactile which I like. The writing - is Nigel talking to you across the kitchen table in your home, taking you through the dishes step by step. Which I like.

What's in the book? . . .

If, like me you would love to know what's in here before you buy - here is the complete recipe list in order from the book. . .


Chickpea, Pea, Sprouted Seeds
Freekeh, Peaches, Feta
Greens, Coconut Curry
Melon, Peppers, Cucumber
Miso, Cauliflower, Ginger
Miso, Mushrooms, Pak Choi
Bulgar, Necterines, Parsley
Paneer, Aubergines, Cashews
Papaya, Carrot, Radish
Peas, Parsley, Vegetable stock
Peppers, Chickpeas, Garlic
Pomegranate, Cucumber, Puffed Rice
Quinoa, Peas, Sprouted Seeds
Rice Broad Beans, Asparagus
Runner Beans, Cashews, Tomatoes
Shitake, Coconut, Soba Noodles
Rice, Courgettes, Pickled Vegetables
Rice, Pickles, Nori


Asparagus, Broad Beans, Eggs
Aubergine, Honey, Sheeps Cheese
Courgette (or Marrow), Za'atar, Herb Yoghurt
Courgettes, Dill, Chickpeas
Courgetres, Mushrooms
Aubergine, Chilli, Soy
Fennel, Onions, Eggs
Pasta, Tomatoes
Gnocchi, Tomato, Radishes
Halloumi, Mint, Aubergine
Marrow, Tomato, Couscous
Peas, Breadcrumbs
Spring Cabbage, Spring Onions, Potatoes
Sweet Potatoes, Tomatoes


Carrots, Tomatoes, Buns
Feta, Beetroot, Buns
Mustard Guacamole, Mozzarella, Bagel


Strawberries, Oats, Yoghurt


Asparagus, Puff Pastry
Aubergine, Hazelnuts, Onions
Aubergine, Puff Pastry
Halloumi, Tomatoes
Baked Peppers, Beans, Herb Sauce
Baked Ricotta, Asparagus
Beetroot, Carrots, Sugar Snaps
Green Falafel, Watermelon, Yoghurt
Kale, Blue Cheese, Orechiette
Lentils, Peppers, Gorgonzola
Orzo, Peppers
Peppers, Pesto, Feta
Roast New Potatoes, Spinach Sauce
Roasted Pepper, Tomato, Focaccia
Roast Spring Vegetables, Peanut Sauce
Broad Beans, Spring Greens, Lasagne
Tomatoes, Basil, Breadcrumbs
Tomatoes, Couscous, Harissa


Beetroot, Curry Leaves, Crisp Onions
Broad Beans, Pea Shoots, Salted Ricotta
Burrata, Broccoli, Lentils
Fennel, Radish, Yoghurt
Mushrooms, Peas, Toast
Noodles, Sprouted Beans, Peanuts
Potatoes, Spinach, Pomegranate
Tomato, Peas, Feta
Tomato, Beans, Bread


Aubergine, Feta, Yoghurt
Grilled Lettuce, Carrot Soup
Cougettes, Ricotta, Pine Kernels
Halloumi, Melon, Chilli
Polenta, Spinach, Parmesan


Artichoke, Tagliatelle
Asparagus, Miso, Mustard
Eggs, Potatoes
Broad Beans, Flageolets, Courgettes
Broad Beans, Couscous, Pine Kernels
Broad Beans, Potatoes, Tomatoes
Bucatini, Cougettes, Spinach
Cauliflower, Pumpkin Seeds, Breadcrumbs
Caulifllower, Garlic, Spices
Fettuccine, Samphire, Lemon
Freekah, Avocado, Chives
Potatoes, Wild Garlic
Peas, Papardelle, Parmesan
New Potatoes, Garlic, Peppers
Summer Squash, Tomatoes, Peppers
Tomatoes, Chickpeas, Cashews
Tomatoes, Courgettes, Peas
Trofie, Parsley, Pecorino


Plums, Croissants
Blackberry, Apple, Marzipan
Blackcurrant, Yoghurt
Cherry, Sweet Pastry
Lemon Rice, Mango, Ice Cream
Cucumber, Basil, Cream Cheese
Fig, Goats Cheese, Honey
Currants, Gin, Bread
Meringue, Apricots, Blackcurrants
Peach, Blackberries, Ice Cream
Plums, Brown Sugar, Hazelnuts
Sponge Fingers, Cherry Custard
Plums, Cloves, Bay
Ricotta, Orange Blossom, Cherries
Strawberries, Passionfruit, Balsamic
Peaches, Biscuits, Mascarpone
Watermelon, Prosecco

Then you have the index!

Personally as a foodie and a veg grower in my Liverpool back garden - I like the recipes. Some of course aren't for me and you can always tweek any of these to suit your taste.

What have I tried?

A few things in the last week. . .

The Miso, Mushrooms with Pak Choi. A clear thin soup. Simple enough to prepare but light and flavourful.

Aubergines with Chilli and Soy. A tasty small plate of crispy sliced aubergines with sesame seeds, freshly chopped chilli drizzled with soy.

Currents, Gin and bread. It's a bread pudding with basic ingredients and super easy to make. Red and black currents give this a great colour. A dollop of double cream just finishes this off nicely.

I hope that lot helps you choose if this is for you or not! It's definitely for me as somebody . . .

- Trying to eat healthier - ish!
- Who does grow their own
- Who loves to cook/bake
- Who loves food and drink

Thanks for reading if you made it this far! :)
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547 persone l'hanno trovato utile
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J Hutch
5,0 su 5 stelle Not pretentious in my opinion. A Nigel classic.
Recensito nel Regno Unito il 16 maggio 2019
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Mrs Curzon Tussaud
4,0 su 5 stelle Wonderful recipes let down by overtight binding.
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3,0 su 5 stelle Surprisingly disappointing
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3,0 su 5 stelle OK, but
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