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Classic cookery writing from the award-winning food writer and author of bestselling autobiography, `Toast'. `The food in The Kitchen Diaries is simply what I eat at home. The stuff I make for myself, for friends and family, for visitors and for parties, for Sunday lunch and for snacks. These are meals I make when I stop work, or when I am having mates over or when I want to surprise, seduce or show off. This is what I cook when I'm feeling energetic, lazy, hungry or late. It is what I eat when I'm t phoning out for pizza or going for a curry. This is the food that makes up my life, both the Monday to Friday stuff and that for weekends and special occasions.'`Much of it is what you might call fast food, because I still believe that life is too short to spend all day at the stove, but some of it is unapologetically long, slow cooking. But without exception every single recipe in this book is a doddle to cook. A walk in the park. A piece of p� � � .'`Fast food, slow food, big eats, little eats, quick pasta suppers, family roasts and even Christmas lunch. It is simply my stuff, what I cook and eat, every day. Nigel's food -for you.'
Nigel Slater is Britain's top food writer. His hugely popular columns and books have won him an enormous following for his direct, up-to-the-minute and delicious approach to food. As well as his award-winning food writing, his autobiography, Toast, was a bestseller and won four major awards. Nigel is editor of Observer Food Monthly and has a regular column in The Sainsbury's Magazine.