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Title	:	Tender: Volume I: A Cook and His Vegetable Patch
Author	:	Nigel Slater
Book Format	:	Hardcover
Book Edition	:	First Edition
Pages	:	Pages: 618 pages
Published	:	September 17th 2009 by Fourth Estate
Categories	:	Food and Drink. Cookbooks. Cooking. Food. Nonfiction. Gardening. Reference

Tender: Volume I: A Cook and His Vegetable Patch

Nigel Slater

Hardcover | Pages: 618 pages

Rating: 4.18 | 2985 Users | 85 Reviews

Description Supposing Books Tender: Volume I: A Cook and His Vegetable Patch

With over 400 recipe ideas and many wonderful stories from the cook’s garden, Tender: Volume I – A cook and his vegetable patch, is the definitive guide to cooking with vegetables from the presenter of BBC One’s Simple Cooking.


'I would like to think I know more now than I did before I picked up my trowel and dug that first furrow of red and white radishes. How to get the best out of a vegetable yes, but also what are the different ways to treat it in the kitchen, which seasonings will make it sing, what other ingredients is it most comfortable or most exciting with. What are the classic recipes not to be missed by a newcomer and what new ways are there which might be of interest to an old hand.'


In his inimitable, unpretentious style Nigel Slater, the presenter of BBC One’s Simple Cooking, elevates vegetables to the starring role in his latest cook book, whether that means enjoying vegetables for their own sake or on the same plate as a piece of meat or fish. From crab cakes and crushed peas to broccoli and lamb stir-fry, luxury cauliflower cheese to a delicious broad bean salad, ‘Tender’ has everything a cook could want from a recipe book.

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Original Title:	Tender: Volume I A cook and his vegetable patch
ISBN:	0007248490 (ISBN13: 9780007248490)
Edition Language:	English
Setting:	London, England(United Kingdom)

Rating Based On Books Tender: Volume I: A Cook and His Vegetable Patch

Ratings: 4.18 From 2985 Users | 85 Reviews

Write-Up Based On Books Tender: Volume I: A Cook and His Vegetable Patch

One of the most beautiful books I have ever owned. Every vegetable is treated with the utmost respect from growing to harvesting to preparing...to eating. A must for the vegetable lover and for those who aren't quite sure about veggies yet. Gorgeous!

Proust-like level of sensory description. An amazing work.

Last year I was given two British cookbooks (The Vegetarian Option and Plenty) for Christmas, and with the addition of Tender, I'm wondering if British chefs are all the same. Like the other two, this book has absolutely gorgeous food-lust photography and is written in a distinctive part self-deprecating, part snooty know-it-all voice. This book is ostensibly about vegetables, but unlike the other two is not constrained by being purely veg. All three books share a common recipe technique: slice

My wife and I saw this on the shelf of a newly-opened independent bookstore. She was intrigued by the cover and title, and we pulled it off the shelf to look it over. We were quickly intrigued by the text and enamored of the photography, and the book found its way to the checkout counter on our way out. Further reading on both our parts have confirmed that our purchase was a good one. The text is funny and witty, and the recipes are more guidelines with room for improvisation and experimentation

Makes me want a patch of my own, quite desperately. Love Nigel Slater's writing, as always - it's as delicious as the food he cooks.

...There is the "do-it-and-dust-it" cook, who does it purely to get something on the table with which to fill the belly, and then there is the one who takes delight in unfolding a cabbage leaf by leaf, rubbing his or her hands over the rough skin of a russet apple, or sniffing a freshly cut lemon. The person who finds satisfaction in choosing the right knife and picking the right pot, who enjoys the scent of ingredients and the feel of food in his or her hands. Chopping, slicing, stirring,

The prose was a huge turn off. I have cooked from his Food Diaries before and that went quite well, so bought both volumes online without reading up on them too much. I find his tone incredibly patronizing, for example when he talks about apples he never gives an introduction to different heritage varieties so a novice might be able to follow what is going on and what category an apple is in, but he just throws around names and more names, seemingly just to show that he knows more apple