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Real Fast Food
Presents a collection of 350 delectable, easy-to-follow gourmet recipes that require thirty minutes or less to prepare, including grilled eggplant, sirloin lamb chops, and pasta with garlic. Reprint.
318 pages, Paperback
First published January 1, 1992
136 people are currently reading
1060 people want to read
About the author
Nigel Slater
82 books425 followersNigel Slater is a British food writer, journalist and broadcaster. He has written a column for The Observer Magazine for seventeen years and is the principal writer for the Observer Food Monthly supplement. Prior to this, Slater was food writer for Marie Claire for five years. He also serves as art director for his books.
Although best known for uncomplicated, comfort food recipes presented in early bestselling books such as The 30-Minute Cook and Real Cooking, as well as his engaging, memoir-like columns for The Observer, Slater became known to a wider audience with the publication of Toast: The Story of a Boy's Hunger, a moving and award-winning autobiography focused on his love of food, his childhood, his family relationships (his mother died of asthma when he was nine), and his burgeoning sexuality.
Slater has called it "the most intimate memoir that any food person has ever written". Toast was published in Britain in October 2004 and became a bestseller after it was featured on the Richard and Judy Book Club.
"I think the really interesting bits of my story was growing up with this terribly dominating dad and a mum who I loved to bits but obviously I lost very early on; and then having to fight with the woman who replaced her ... I kind of think that in a way that that was partly what attracted me to working in the food service industry, was that I finally had a family." As he told The Observer, "The last bit of the book is very foody. But that is how it was. Towards the end I finally get rid of these two people in my life I did not like [his father and stepmother, who had been the family's cleaning lady] - and to be honest I was really very jubilant - and thereafter all I wanted to do was cook."
In 1998 Slater hosted the Channel 4 series Nigel Slater's Real Food Show. He returned to TV in 2006 hosting the chat/food show A Taste of My Life for BBC One.
Slater has two elder brothers, Adrian and John. John was the child of a neighbour, and was adopted by Slater's parents before the writer was born.
He lives in the Highbury area of North London, where he maintains a kitchen garden which often features in his column.
Although best known for uncomplicated, comfort food recipes presented in early bestselling books such as The 30-Minute Cook and Real Cooking, as well as his engaging, memoir-like columns for The Observer, Slater became known to a wider audience with the publication of Toast: The Story of a Boy's Hunger, a moving and award-winning autobiography focused on his love of food, his childhood, his family relationships (his mother died of asthma when he was nine), and his burgeoning sexuality.
Slater has called it "the most intimate memoir that any food person has ever written". Toast was published in Britain in October 2004 and became a bestseller after it was featured on the Richard and Judy Book Club.
"I think the really interesting bits of my story was growing up with this terribly dominating dad and a mum who I loved to bits but obviously I lost very early on; and then having to fight with the woman who replaced her ... I kind of think that in a way that that was partly what attracted me to working in the food service industry, was that I finally had a family." As he told The Observer, "The last bit of the book is very foody. But that is how it was. Towards the end I finally get rid of these two people in my life I did not like [his father and stepmother, who had been the family's cleaning lady] - and to be honest I was really very jubilant - and thereafter all I wanted to do was cook."
In 1998 Slater hosted the Channel 4 series Nigel Slater's Real Food Show. He returned to TV in 2006 hosting the chat/food show A Taste of My Life for BBC One.
Slater has two elder brothers, Adrian and John. John was the child of a neighbour, and was adopted by Slater's parents before the writer was born.
He lives in the Highbury area of North London, where he maintains a kitchen garden which often features in his column.
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Displaying 1 - 30 of 59 reviews
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September 26, 2022At some point, I came to the conclusion that the author of this pretentious cookbook must be childless, and then googled Nigel Slater out of curiosity.
September 9, 2016
I confess, I'm not a fan of Nigel Slater. There, I've said it. The ultimate taboo of the 21st century British food lover. In truth, I've never managed to watch more than about five minutes of his television programs; I find his persona smug and, predictably for someone who expends so much energy in extolling the virtues of 'unpretentious' food, pretentious.
Coincidentally, one of those five minutes was just the other day. In this show he was interviewing Richard Briers, an actor that I, like many people in Britain, loved for his various comedic roles and children's TV narration. During the show, both interviewer and interviewee were challenged to boil an egg. Slater admitted to being 'disgusted' by eggs and, more amazingly still, that he had never boiled one before. Pulling faces like a spoiled child when he was made to crack the top off his egg didn't endear him to me any further.
Imagine my surprise then, when I found in this book instructions for how to boil an egg. I'm never a fan of recipe books that do that any way - I find it the literary equivalent of teaching your grandmother to suck them - but in this instance, it made me mistrust the author in addition to disliking him. Worse, it comes in a whole chapter of egg dishes where he also tells you how to fry them. Like with boiling them, I can't honestly believe that anyone could need this instruction but, if they did, I'd feel very sorry for them following this advice. Olive oil is not the thing to fry eggs in and only somebody who didn't like eggs could advise such a thing.
Further on, the author gives us a recipe 'inspired by his time in Goa'. This consists of a tin of sardines and some curry powder. I imagine whichever Indian chef 'inspired' this dish would want to join me in punching Nigel Slater in the face if they ever read this.
In light of my confession at the beginning of this review, it may seem odd that I should read two of his books in as many months. The simple truth is that friends and family asked for them as gifts and I took the opportunity to see what the fuss is about. I acknowledged in my review of The Kitchen Diaries that Slater is a gifted writer but I wondered who the book was aimed at. The recipes included here, again, offer nothing to anyone with rudimentary cooking skills and yet the writer's arch-middle-class persona probably precludes him from inspiring others to cook in the way that, say, Jamie Oliver does.
I think I may finally have the answer: Nigel Slater is a sop to the converted, a comfort blanket for the modern British 'foodie'.
Coincidentally, one of those five minutes was just the other day. In this show he was interviewing Richard Briers, an actor that I, like many people in Britain, loved for his various comedic roles and children's TV narration. During the show, both interviewer and interviewee were challenged to boil an egg. Slater admitted to being 'disgusted' by eggs and, more amazingly still, that he had never boiled one before. Pulling faces like a spoiled child when he was made to crack the top off his egg didn't endear him to me any further.
Imagine my surprise then, when I found in this book instructions for how to boil an egg. I'm never a fan of recipe books that do that any way - I find it the literary equivalent of teaching your grandmother to suck them - but in this instance, it made me mistrust the author in addition to disliking him. Worse, it comes in a whole chapter of egg dishes where he also tells you how to fry them. Like with boiling them, I can't honestly believe that anyone could need this instruction but, if they did, I'd feel very sorry for them following this advice. Olive oil is not the thing to fry eggs in and only somebody who didn't like eggs could advise such a thing.
Further on, the author gives us a recipe 'inspired by his time in Goa'. This consists of a tin of sardines and some curry powder. I imagine whichever Indian chef 'inspired' this dish would want to join me in punching Nigel Slater in the face if they ever read this.
In light of my confession at the beginning of this review, it may seem odd that I should read two of his books in as many months. The simple truth is that friends and family asked for them as gifts and I took the opportunity to see what the fuss is about. I acknowledged in my review of The Kitchen Diaries that Slater is a gifted writer but I wondered who the book was aimed at. The recipes included here, again, offer nothing to anyone with rudimentary cooking skills and yet the writer's arch-middle-class persona probably precludes him from inspiring others to cook in the way that, say, Jamie Oliver does.
I think I may finally have the answer: Nigel Slater is a sop to the converted, a comfort blanket for the modern British 'foodie'.
January 1, 2016
It is an amazing book. The recipes focus on fresh ingredients and meals that can be made (mostly) in half an hour or less. I borrowed Real Fast Food from a friend and found myself entranced by the straightforward writing of a man who enjoys food and knows that simple, speedy cooking is a boon to many households. I particularly like the fact that his recipes are often for 1 or 2 people (ingredients can of course be multiplied for more eaters). I have often cooked just for myself and recipes usually provide quantities more suitable for a family than one person.
The book is divided in to easily digestible sections including Eggs, Fish, Pasta, Meat and Vegetables & Salads. This content is light on meat - the author says this is because he believes eating habits are changing and people eat less meat than they used to. He does, however, devote a section to Chicken which he believes is "the most versatile meat for the quick cook".
Real Fast Food was originally published in 1992 - the edition I have used was republished in 2006. It is great to see a book without the glossy pictures which are so common in cookery books nowadays. The writing is dense yet light, imbued by personal observations which make the book real, human and accessible. Each chapter starts with narrative about the food in question, written in the first person, as is other commentary in the book - often remarks about a dish before the ingredients list. This gives the writing an immediacy that helps bring the author in to your kitchen - relaxed, easy, non-fussy, taking huge pleasure in his craft. The writing reflects Slater's presentation style - he has been a regular on TV over the years.
Slater describes himself on his website as "a cook who writes". The advice he gives in Real Fast Food is eminently practical. He is not afraid of addressing food a lot of cooking purists might avoid, from fish fingers to mash - he claims to "love mashed potatoes more than anything else edible". Slater sometimes follows a recipe with several potential variations, under such headings as "Good things to stir into Rice" - for instance rice, mint and cucumber which I have found a heavenly combination on a hot summer's day. Some of his suggestions are very simple, but I have found all I have tried highly enjoyable - from scrambled eggs in pitta bread to baked potatoes with goats cheese and spinach (baked potatoes being included as fast food due to the fact that although they take a long time to cook they take little preparation time).
To my mind this book is extremely good value. Recipes are simple, quick and clearly explained. Slater's love of food shines through his writing.
The book is divided in to easily digestible sections including Eggs, Fish, Pasta, Meat and Vegetables & Salads. This content is light on meat - the author says this is because he believes eating habits are changing and people eat less meat than they used to. He does, however, devote a section to Chicken which he believes is "the most versatile meat for the quick cook".
Real Fast Food was originally published in 1992 - the edition I have used was republished in 2006. It is great to see a book without the glossy pictures which are so common in cookery books nowadays. The writing is dense yet light, imbued by personal observations which make the book real, human and accessible. Each chapter starts with narrative about the food in question, written in the first person, as is other commentary in the book - often remarks about a dish before the ingredients list. This gives the writing an immediacy that helps bring the author in to your kitchen - relaxed, easy, non-fussy, taking huge pleasure in his craft. The writing reflects Slater's presentation style - he has been a regular on TV over the years.
Slater describes himself on his website as "a cook who writes". The advice he gives in Real Fast Food is eminently practical. He is not afraid of addressing food a lot of cooking purists might avoid, from fish fingers to mash - he claims to "love mashed potatoes more than anything else edible". Slater sometimes follows a recipe with several potential variations, under such headings as "Good things to stir into Rice" - for instance rice, mint and cucumber which I have found a heavenly combination on a hot summer's day. Some of his suggestions are very simple, but I have found all I have tried highly enjoyable - from scrambled eggs in pitta bread to baked potatoes with goats cheese and spinach (baked potatoes being included as fast food due to the fact that although they take a long time to cook they take little preparation time).
To my mind this book is extremely good value. Recipes are simple, quick and clearly explained. Slater's love of food shines through his writing.
January 7, 2013
I would recommend this cookbook to anyone! The meal ideas are really really quick and simple, with lots of variations on certain themes... unlike Jamie's 30 Minute Meals, which need to be planned for and raced through to take place in 30 mins, it is very do-able in Real Fast Food- I'm not a quick cook but Nigel's simple instructions meant I could have tasty food ready in about 20-30 minutes.
This is a book for everyone but I especially recommend it to students, as I am- I enjoy cooking but doing it every night for one in a crappy kitchen on a tight budget really dries up inspiration fast! This book just gives a lot of little ideas that (mostly) don't use expensive ingredients and can quickly be whipped up. Best of all, the recipes are all for two, and most are very easily devisable, so no lists of quartered ingredients or wondering how you will fit three extra portions of lasagne in your tiny fridge! In many ways this book is much better than the two designated 'student cookbooks' i have, which go through the tired old favourites of curry (cook meat, add curry sauce) and Bolognese sauce- all very (expensive) meat heavy outside the designated veggie chapters. Cooking from RFF is certainly much healthier than turning to takeaway again, especially as most of the recipes aren't made to go with extra carbs etc, but side salads.
Real Food Fast would also be a great book for vegetarians as 2/3s of the recipes are vegetarian, and there are lots of ideas for using vegetables as a main course rather than a side. There are also suggestions on how to veg-itise existing recipes. I'm not vegetarian but only like to eat ethically farmed meat once or twice a week- obviously this is more expensive than factory farmed meat so lots of vegetarian food for me please!
Although I say this is for everyone, I suppose to enjoy it you would have to share certain tastes with Nigel- he has an affinity with oil, garlic, artichoke hearts and spinage, to name but a few... But luckily I love them so I have lots of inspiration to use them. This is really useful again if you are cooking for just one or two and are on a budget, it means you have lots of ideas to use up something you bought e.g. a jar of artichoke hearts can be used as pizza topping, in a frittata, in risotto and in pasta.
I picked up my copy of RFF for just £1.99, probably the best cookbook buy I've made. Its the small paperback penguin edition so no pictures of the food etc, but that isn't need- let Nigel's delicious descriptions do their work!
This is a book for everyone but I especially recommend it to students, as I am- I enjoy cooking but doing it every night for one in a crappy kitchen on a tight budget really dries up inspiration fast! This book just gives a lot of little ideas that (mostly) don't use expensive ingredients and can quickly be whipped up. Best of all, the recipes are all for two, and most are very easily devisable, so no lists of quartered ingredients or wondering how you will fit three extra portions of lasagne in your tiny fridge! In many ways this book is much better than the two designated 'student cookbooks' i have, which go through the tired old favourites of curry (cook meat, add curry sauce) and Bolognese sauce- all very (expensive) meat heavy outside the designated veggie chapters. Cooking from RFF is certainly much healthier than turning to takeaway again, especially as most of the recipes aren't made to go with extra carbs etc, but side salads.
Real Food Fast would also be a great book for vegetarians as 2/3s of the recipes are vegetarian, and there are lots of ideas for using vegetables as a main course rather than a side. There are also suggestions on how to veg-itise existing recipes. I'm not vegetarian but only like to eat ethically farmed meat once or twice a week- obviously this is more expensive than factory farmed meat so lots of vegetarian food for me please!
Although I say this is for everyone, I suppose to enjoy it you would have to share certain tastes with Nigel- he has an affinity with oil, garlic, artichoke hearts and spinage, to name but a few... But luckily I love them so I have lots of inspiration to use them. This is really useful again if you are cooking for just one or two and are on a budget, it means you have lots of ideas to use up something you bought e.g. a jar of artichoke hearts can be used as pizza topping, in a frittata, in risotto and in pasta.
I picked up my copy of RFF for just £1.99, probably the best cookbook buy I've made. Its the small paperback penguin edition so no pictures of the food etc, but that isn't need- let Nigel's delicious descriptions do their work!
November 29, 2014
I have an old edition of this book (1993) and have had it and used it for some years. I love Nigel's superior use of herbs in cooking throughout his recipes in this book. Using his book is an excellent way to learn about herbs for taste in dishes. Also, I enjoyed making and adding to my family's diet the Grilled Peppers with Balsamic Vinegar and Basil! It took me a couple of tries to get them to look nice, but I finally got down the Eggs Baked in Tomatoes and it is delicious!
Martha Love
author of Mom's Island Bakens: Over 50 Altered Recipes For a Happy Gut and a Healthy Heart
Martha Love
author of Mom's Island Bakens: Over 50 Altered Recipes For a Happy Gut and a Healthy Heart
February 6, 2008
A British friend sent this to me a couple of years ago and it has been an absolute lifesaver. I use it all the time, at least once a week if not three or four! Although I enjoy the act of cooking, it's not something I feel particularly adept in or secure with yet (having only really started, in a big way, this past year). This is a great book for making practical meals, regularly, without a whole lot of experience under your belt.
Slater's book has a variety of really tasty, easy-to-understand recipes with a minimum of fuss and generally a minimum of ingredients, too. I've found his chicken recipes particularly nice, especially the "Chili Chicken with Pitta," which has become a firm favorite amongst all my friends. Although I must admit they usually take me a little more than half an hour, the recipes I've tried have all been well worth the trouble. I never thought I would be regularly saved by a cookbook from *Britain*, long the subject of culinary jokes - but I'm so pleased to be wrong!
Slater's book has a variety of really tasty, easy-to-understand recipes with a minimum of fuss and generally a minimum of ingredients, too. I've found his chicken recipes particularly nice, especially the "Chili Chicken with Pitta," which has become a firm favorite amongst all my friends. Although I must admit they usually take me a little more than half an hour, the recipes I've tried have all been well worth the trouble. I never thought I would be regularly saved by a cookbook from *Britain*, long the subject of culinary jokes - but I'm so pleased to be wrong!
November 10, 2014
So, it must be said that Nigel Slater seems like a relatively pretentious dick, and I don't much like him. If you are looking for someone who cooks simple meals with great flavor and ingredients, but who also has loads of general expertise when it comes to food, cooking and life, I'd stick with Nigella Lawson, who is by far the more intelligent, engaging and likable of the two.
That said, I loved many of the recipes in this book and, yes, I did read it cover-to-cover, as one might a novel. If you love a cookbook that gives you fast, completely doable meals, that have great flavor and much room for variation; a cookbook that discusses foundational skills and malleable recipes from which one can build a repertoire, rather than a list of one-off, impressive and complicated recipes, this is for you. I much prefer the instructional cadence and main text of Nigella Lawson's "How to Eat," but the recipes in this volume speak to me more.
That said, I loved many of the recipes in this book and, yes, I did read it cover-to-cover, as one might a novel. If you love a cookbook that gives you fast, completely doable meals, that have great flavor and much room for variation; a cookbook that discusses foundational skills and malleable recipes from which one can build a repertoire, rather than a list of one-off, impressive and complicated recipes, this is for you. I much prefer the instructional cadence and main text of Nigella Lawson's "How to Eat," but the recipes in this volume speak to me more.
February 26, 2008
So much more than just recipes .. a collection of ideas that cover any occasion. A small book that has travelled everywhere with me on family holidays and has fed us well.
May 22, 2015
The format of the cookbook was novel like so I read it as so! It's made my favourite cookbook shelf next to my oven so It's a safe bet I liked it - used it twice already.
July 10, 2023
Lovely book with lots of lovely recipes in it!
October 5, 2014
Spending six months cooking along with Nigel Slater for a weekly food blog event (I Heart Cooking Clubs), I had to go back and add a review to this book after rating it back in 2010 because I have spent so much time with it lately. For me, the only thing that stops it from being a 5 star is the lack of pictures but this small paperback (mine is old, picked up from a used book store several years ago) is an essential part of my cookbook collection. I grab it whenever I need inspiration for a quick and mostly effortless pantry meal. Nigel's recipes work well as written but are even better as a starting point to add your own spin.
Dishes I have made and posted in the past six months from Real Fast Food:
White Beans with Tarragon and (Coconut) Cream: http://kahakaikitchen.blogspot.com/20...
Butted Eggs (aka: Heaven!): ;-) http://kahakaikitchen.blogspot.com/20...
Hot Lentils with Mint Vinaigrette: http://kahakaikitchen.blogspot.com/20...
A variation of his Bulgur Wheat and Eggplant Pilaf: http://kahakaikitchen.blogspot.com/20...
Besides those I have also made the Deep Fried Camembert, Hot Cheese Muffins, Apples with Brown Butter and Sugar, Quinoa with Thyme & Taleggio, and Savoy (or Nappa) Cabbage with (Turkey) Bacon--you can find these posted on the blog as well--just look them up by name on the search feature.
Dishes I have made and posted in the past six months from Real Fast Food:
White Beans with Tarragon and (Coconut) Cream: http://kahakaikitchen.blogspot.com/20...
Butted Eggs (aka: Heaven!): ;-) http://kahakaikitchen.blogspot.com/20...
Hot Lentils with Mint Vinaigrette: http://kahakaikitchen.blogspot.com/20...
A variation of his Bulgur Wheat and Eggplant Pilaf: http://kahakaikitchen.blogspot.com/20...
Besides those I have also made the Deep Fried Camembert, Hot Cheese Muffins, Apples with Brown Butter and Sugar, Quinoa with Thyme & Taleggio, and Savoy (or Nappa) Cabbage with (Turkey) Bacon--you can find these posted on the blog as well--just look them up by name on the search feature.
September 4, 2015
I am a great fan of Nigel Slater, but I'm not sure this book will appeal to his apparent target reader.
Someone who is prepared to spend only 30 minutes preparing and cooking a meal, and I've done it frequently and eaten well, is unlikely in my opinion to read through 350 recipes from which to choose.
When one of my sons was part time college, part time job and living in a shared house, I used to take him shopping in a vast supermarket nearby. Although the large town centre had many good food shops it was the single stop shop he wanted.
I was aghast at what went into the trolley. Frozen and ' fresh ' ready meals. Tinned breakfast ! Ditto beans, corn etc. Frozen sausages, basically anything that just needed bunging in the micro or oven until cooked.
When I suggested I could make a decent meal in the same time as the ready meals, and at lower cost or with better ingredients, there was no interest. Food was fuel and didn't warrant putting any time in to prepare.
Needless to say this was the attitude with the rest who shared the house.
If I'd given him this book it almost certainly have been flicked through and shelved for good.
Cooking in a Bedsitter by Katherine Whitehorn published first in 1961 and still in print is the classic work for my son and others like him. The original was a slim volume, it's likely to be fatter and larger now than the standard size paperback it was, but I haven't seen the current edition. I think he would have used it, but not this.
My stars are based not on content so much as relevancy.
Someone who is prepared to spend only 30 minutes preparing and cooking a meal, and I've done it frequently and eaten well, is unlikely in my opinion to read through 350 recipes from which to choose.
When one of my sons was part time college, part time job and living in a shared house, I used to take him shopping in a vast supermarket nearby. Although the large town centre had many good food shops it was the single stop shop he wanted.
I was aghast at what went into the trolley. Frozen and ' fresh ' ready meals. Tinned breakfast ! Ditto beans, corn etc. Frozen sausages, basically anything that just needed bunging in the micro or oven until cooked.
When I suggested I could make a decent meal in the same time as the ready meals, and at lower cost or with better ingredients, there was no interest. Food was fuel and didn't warrant putting any time in to prepare.
Needless to say this was the attitude with the rest who shared the house.
If I'd given him this book it almost certainly have been flicked through and shelved for good.
Cooking in a Bedsitter by Katherine Whitehorn published first in 1961 and still in print is the classic work for my son and others like him. The original was a slim volume, it's likely to be fatter and larger now than the standard size paperback it was, but I haven't seen the current edition. I think he would have used it, but not this.
My stars are based not on content so much as relevancy.
March 20, 2017
This book is a total fast food gem. Slater was ahead of his time with pushing fresh ingredients simply prepared - there are hundreds of recipes in here. And he really explains the food, why things work together, and what to look for when shopping.
While there are newer takes on this idea by other chefs and writers, Slater's thoroughness and attention to detail, and creativity really stand out. I love the cheese suppers section, but will probably use the fish and shellfish sections most. I'd love it if he updated this, and included pictures.
While there are newer takes on this idea by other chefs and writers, Slater's thoroughness and attention to detail, and creativity really stand out. I love the cheese suppers section, but will probably use the fish and shellfish sections most. I'd love it if he updated this, and included pictures.
July 19, 2015
Really great recipes using simple ingredients in novel ways.
This entire review has been hidden because of spoilers.
May 15, 2022
3.5 stars
I enjoy Nigel Slater's writing and his books are reliable Comfort Reads for me. There is something very soothing and zen-like in his quiet tone and simple approach to cooking and eating.
This is one of his earliest books (written in 1992) and I read it for the writing rather than for the recipes. It is interesting comparing it to his more recent works (such as his various Kitchen Diaries, very much my favourites). Here, younger Nigel is surprisingly snarky, almost bitchy in some of his opinions, and his recipes are much more traditional and conservative, typically classic English / French with some Italian influences. This was probably reflective of UK eating habits of the time (this was before Jamie Oliver and his popularisation of rustic Italian food). However, every so often, this book surprises you with a recipe for something that only became widely known more recently, and that must have been much more obscure 30 years ago - think Quinoa, Shakshuka, American BBQ; this contrasts most interestingly with other entries where Nigel still have to explain ingredients such as tahini or miso, or anglicise tapenade into "olive paste". (Older Nigel is more mellow and strongly influenced by Japanese and Chinese flavours in addition to other international foods)
Another observation that I enjoyed making was that younger Nigel was already a proponent of low-carb recipes: I had noticed from the Kitchen Diaries (written from 2005 onwards) that he rarely mentioned carby accompaniments to his dishes; it now appears that he was already doing this in 1993, with most of his dishes served simply with plenty of salad leaves, and bread/potatoes/pasta or rice rarely mentioned. (I still don't know why.)
I enjoy Nigel Slater's writing and his books are reliable Comfort Reads for me. There is something very soothing and zen-like in his quiet tone and simple approach to cooking and eating.
This is one of his earliest books (written in 1992) and I read it for the writing rather than for the recipes. It is interesting comparing it to his more recent works (such as his various Kitchen Diaries, very much my favourites). Here, younger Nigel is surprisingly snarky, almost bitchy in some of his opinions, and his recipes are much more traditional and conservative, typically classic English / French with some Italian influences. This was probably reflective of UK eating habits of the time (this was before Jamie Oliver and his popularisation of rustic Italian food). However, every so often, this book surprises you with a recipe for something that only became widely known more recently, and that must have been much more obscure 30 years ago - think Quinoa, Shakshuka, American BBQ; this contrasts most interestingly with other entries where Nigel still have to explain ingredients such as tahini or miso, or anglicise tapenade into "olive paste". (Older Nigel is more mellow and strongly influenced by Japanese and Chinese flavours in addition to other international foods)
Another observation that I enjoyed making was that younger Nigel was already a proponent of low-carb recipes: I had noticed from the Kitchen Diaries (written from 2005 onwards) that he rarely mentioned carby accompaniments to his dishes; it now appears that he was already doing this in 1993, with most of his dishes served simply with plenty of salad leaves, and bread/potatoes/pasta or rice rarely mentioned. (I still don't know why.)
December 15, 2016
I adore Nigel Slater. I get excited when his show is on TV so I jumped at the chance to pick up this book. And it's as full of glorious recipes as I'd hoped it would be. As well as glorious commentaries too. 5⭐️ even though I once again haven't tried any of the dishes in here, I'd be happy to say they'll be great.
September 21, 2023
I love the way Nigel Slater talks about food and this was no exception. A well done, well -written cookbook, memoir, and love letter to food all in one, with the added benefit of having some very good recipes and meal ideas contained within.
October 21, 2025
I would never usually add a cookbook to my reading log, but this was so beautifully written, I felt nostalgic reading the recipes my dad had attempted when I was little, and - particularly notable for an easily stressed chef - I felt inspired to cook!
April 21, 2019
A good book for an easy dinner/lunch. The recipe's are easy to follow and there is variety in what you can cook. The instructions are concise and easy to understand. A good book to have
December 15, 2019
It's a cook book, nothing special
April 3, 2020
Found this chill cookbook really soothing.
April 21, 2020
Simple but enjoyable recipes, teaching you along the way the principles and techniques which will help you make your own.
May 9, 2021
It has comfort food recipes that are pretty good, some aren't that healthy for you. Lots of oil. Having said that I found a number of keeper recipes.
July 22, 2024
Nigel Slater shares new recipes full of great flavour. A very loved book.
September 2, 2024
Fast real food recipes to help you eat well.
December 8, 2018
this is a very good book that cooking!!
May 27, 2025
Excellent cookbook
This is a very easy cookbook to understand and use, plenty of new ideas you can tweak to your own taste well worth the price
This is a very easy cookbook to understand and use, plenty of new ideas you can tweak to your own taste well worth the price
February 26, 2015
This is a practical cookbook. It assumes you're likely to be home after a long day and trying to figure out what to do with a can of tuna, two eggs, and half a package of spaghetti. This unassuming book will help.
Mr. Slater says this cookbook came from an unlikely place: a decade or so of collecting tasty, fast dishes plus people who were willing to provide both guidance and encouragement in turning that collection into a book. The resulting book (his first) tends to be story driven, and as a result master recipes and techniques are presented as a specific recipe and not broken out.
One example is his tuna fish sandwich. Traditionally, canned tuna is either pasted together with mayonnaise or turned out into a salad or other dish where the flakiness doesn't matter. Slater's technique is to use a vinaigrette to dress a split slab of crusty bread. When you roll the sandwich in plastic wrap and press it (or in my case, let it sit in the work fridge until lunch) the surprising result is the dressing softens the inside of the bread making a wonderful hollow for the fillings.
After a couple decades of cooking on my own, working from basic cookbooks up to complex ones, what I want now are cookbooks that push me to take my skills and use them in new ways -- with new taste combinations or simple change-ups to techniques. "Real Food Fast" satisfies.
Mr. Slater says this cookbook came from an unlikely place: a decade or so of collecting tasty, fast dishes plus people who were willing to provide both guidance and encouragement in turning that collection into a book. The resulting book (his first) tends to be story driven, and as a result master recipes and techniques are presented as a specific recipe and not broken out.
One example is his tuna fish sandwich. Traditionally, canned tuna is either pasted together with mayonnaise or turned out into a salad or other dish where the flakiness doesn't matter. Slater's technique is to use a vinaigrette to dress a split slab of crusty bread. When you roll the sandwich in plastic wrap and press it (or in my case, let it sit in the work fridge until lunch) the surprising result is the dressing softens the inside of the bread making a wonderful hollow for the fillings.
After a couple decades of cooking on my own, working from basic cookbooks up to complex ones, what I want now are cookbooks that push me to take my skills and use them in new ways -- with new taste combinations or simple change-ups to techniques. "Real Food Fast" satisfies.
February 8, 2023
KSKS
This entire review has been hidden because of spoilers.
February 21, 2015
I confess I haven't finished this or tried any of the not-quite-recipes, but I'm giving it 4 stars because it fits in so well with my philosophy of cooking (nothing like preaching to the choir to earn a good review).
I say "not-quite-recipes", but he does actually write out recipes with quantities--but he's quite open about them really only being suggestions, which I think is how most people cook anyway.
This reminded me a little of M.F.K. Fisher, if she set out strictly to write out cooking instructions and kept herself from heading off into narrative territory.
I've added this to my Amazon wishlist, which is pretty high praise.
I say "not-quite-recipes", but he does actually write out recipes with quantities--but he's quite open about them really only being suggestions, which I think is how most people cook anyway.
This reminded me a little of M.F.K. Fisher, if she set out strictly to write out cooking instructions and kept herself from heading off into narrative territory.
I've added this to my Amazon wishlist, which is pretty high praise.
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