Informationen zum Autor Nigel Slater is an award-winning author, journalist, and television presenter. He has been food columnist for The Observer Magazine for over twenty-five years. His collection of bestselling books includes the classics Appetite and The Kitchen Diaries and the critically acclaimed two-volume Tender . He has made cooking shows and documentaries for BBC1, BBC2, and BBC4. His memoir Toast: The Story of a Boy's Hunger won six major awards and is now a film and stage production. His writing has won the James Beard Award, the National Book Award, the Glenfiddich Trophy, the André Simon Memorial Prize, and the British Biography of the Year. He lives in London. Klappentext 110 vegetarian spring and summer recipes that provide nourishing and simple plant-based suppers while paying homage to the warm seasons--from the beloved author of Tender. Greenfeast: Spring, Summer is an eclectic and comprehensive collection of recipes, perfect for people who want to eat less meat, but don't want to compromise on flavor and ease of cooking. With Slater's famous one-line recipe introductions, the recipes are quick and easy and inspire you to dip into your pantry for ingredients. Inventive recipes showcase the creative ingredients used such as Asparagus, Broad Beans & Eggs; Ricotta, Orange Blossom & Cherries; and Halloumi, Melon & Chilli and provide a plant-based guide for those who wish to eat with the seasons. Leseprobe Introduction 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 quantityI definitely eat less than I used toand 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,...

Klappentext

110 vegetarian spring and summer recipes that provide nourishing and simple plant-based suppers while paying homage to the warm seasons--from the beloved author of Tender.

Greenfeast: Spring, Summer is an eclectic and comprehensive collection of recipes, perfect for people who want to eat less meat, but don't want to compromise on flavor and ease of cooking. With Slater's famous one-line recipe introductions, the recipes are quick and easy and inspire you to dip into your pantry for ingredients.

Inventive recipes showcase the creative ingredients used such as Asparagus, Broad Beans & Eggs; Ricotta, Orange Blossom & Cherries; and Halloumi, Melon & Chilli and provide a plant-based guide for those who wish to eat with the seasons.

Leseprobe
Introduction

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.

HOW I EAT

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…