Tender: A Cook and His Vegetable Patch

Binding: Hardcover
EAN: 9781607740377
ISBN: 1607740370
Item Dimensions:970723389203
Label: Ten Speed Press
Languages:EnglishUnknownEnglishOriginal LanguageEnglishPublished
Manufacturer: Ten Speed Press
Number Of Items: 1
Number Of Pages: 624
Publication Date: April 26, 2011
Publisher: Ten Speed Press
Release Date: April 26, 2011
Studio: Ten Speed Press

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Editorial Review:

Product Description:


A comprehensive, deeply personal, and visually stunning guide to growing and cooking vegetables from Britain’s foremost food writer, with more than 400 recipes and extensive gardening notes.

In the tradition of Roast Chicken and Other Stories comes Tender, a passionate guide to savoring the best the garden has to offer. An instant classic when it was first published in the UK, Tender is a cookbook, a primer on produce, and above all, a beloved author’s homage to his favorite vegetables. Slater’s inspired and inspiring writing makes this a book to sit with and savor as much as one to prop open in the kitchen. The chapters explore 29 vegetables and offer enticing, comforting recipes such as Potato Cakes with Chard and Taleggio, a Tart of asparagus and Tarragon, and Grilled Lamb with Eggplant and Za’atar. With wit, enthusiasm, and a charming lack of pretension, Slater champions vegetables—through hands-on nurturing in the garden and straightforward preparations in the kitchen—with this truly essential book for every kitchen library.



Amazon.com Review:
Guest Reviewer: Alice Waters on Tender
Alice Waters is the visionary chef and owner of Chez Panisse and the author of ten cookbooks, including The Art of Simple Food and In the Green Kitchen.

This lovely book is a celebration of the senses: Nigel Slater describes a carrot with such attention, tenderness, and humor that it feels like he is introducing a dear friend to his readers. He understands the perfection of a runner bean in midsummer, and explores its flavor in a way that is pure, honest, and delicious. His prose is a pleasure to read--full of life and enjoyment of the table--and the photography makes it a lush and beautiful book.



Even as he delivers a collection of elegant, simply constructed recipes, Slater also taps into the reasons we engage with food--reasons both sensory and philosophical. “The idea of planting a seed, watching it grow, then eating the result instantly does away with much of the baggage that goes hand in hand with our modern food supply,” he writes. In Tender, we have the rare insight of a cook who knows not only the kitchen, but also the garden. Slater is passionate about every moment in the process of growing, cooking, and consuming food, and he starts with the essential notion of “reading” a plate--which is to say, pondering the where and why of the food we prepare. He weaves this notion effortlessly into his chapters, whether he is discussing his favorite varieties of eggplant (which he grows in deep clay pots against his warmest wall) or sharing his love of walking around the garden on a summer night when peas are in season: “To burst a pod of peas and eat them in the dark is a sweet joy.” Tender is full of small but irresistible observations like this.

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