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A Cook's Book
A Cook's Book
Kaina internetu: 31,29 €
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A Cook’s Book is the story of Nigel Slater’s life in the kitchen . . .. . . from the first jam tart Nigel made with his mum standing on a chair trying to reach the Aga, through to what he is cooking now. He writes about how his cooking has changed from discovering the trick to whipping cream perfectly, to the best way to roast a chicken. He gives the tales behind the recipes and recalls the first time he ate a baguette in Paris and his first slice of buttercream-topped chocolate cake.These are…
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A Cook's Book
SKAITYTAKNYGA
  • Autorius: Nigel Slater
  • Leidėjas:
  • Metai: 20211014
  • Puslapiai: 500
  • ISBN-10: 0008213763
  • ISBN-13: 9780008213763
  • Formatas: 18.2 x 24.8 x 4.7 cm, kieti viršeliai
  • Kalba: Anglų

A Cook's Book | Nigel Slater | knygos.lt

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A Cook’s Book is the story of Nigel Slater’s life in the kitchen . . .
. . . from the first jam tart Nigel made with his mum standing on a chair trying to reach the Aga, through to what he is cooking now. He writes about how his cooking has changed from discovering the trick to whipping cream perfectly, to the best way to roast a chicken. He gives the tales behind the recipes and recalls the first time he ate a baguette in Paris and his first slice of buttercream-topped chocolate cake.


These are the favourite recipes Nigel Slater cooks at home every day; the heart and soul of his cooking. Chapters include: the solace of soup, everyday dinners, a feast of green and a slice of tart. Then there are, of course, the ultimate puddings and cakes with sections on the silence of cheesecake and biscuits, friands and the brownie. This is Nigel Slater at his finest.
  • Kaina internetu: 31,29 €
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  • Išsiųsime per 16–20 d.d.

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A Cook’s Book is the story of Nigel Slater’s life in the kitchen . . .
. . . from the first jam tart Nigel made with his mum standing on a chair trying to reach the Aga, through to what he is cooking now. He writes about how his cooking has changed from discovering the trick to whipping cream perfectly, to the best way to roast a chicken. He gives the tales behind the recipes and recalls the first time he ate a baguette in Paris and his first slice of buttercream-topped chocolate cake.


These are the favourite recipes Nigel Slater cooks at home every day; the heart and soul of his cooking. Chapters include: the solace of soup, everyday dinners, a feast of green and a slice of tart. Then there are, of course, the ultimate puddings and cakes with sections on the silence of cheesecake and biscuits, friands and the brownie. This is Nigel Slater at his finest.

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