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Nigel Slater

Geburtstag: 9. April 1958

Nigel Slater ist ein britischer Journalist, Koch und Autor. Seit zwei Jahrzehnten schreibt er eine monatlich erscheinende Koch-Kolumne für den Observer. Zuvor schrieb er fünf Jahre lang für die englische Ausgabe der Zeitschrift Marie Claire.

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„Gießen Sie sich einen Schluck ein, bevor Sie anfangen zu kochen.“ Einfach genießen. Kochen Schritt für Schritt

„Hören Sie auf niemanden, der Ihnen sagt, Sie sollten nicht allein trinken.“ Einfach genießen. Kochen Schritt für Schritt


„Mit unserer Psyche stimmt etwas nicht, wenn wir glauben, wir müssten uns selbst mit dem Backen von Petit Fours abquälen.“ Appetite

„It is impossible not to love someone who makes toast for you.“

„Well let's face it, who on earth besides antique dealers and gay couples actually still give dinner parties?“

„I cannot go any further without mentioning my favourite biscuit of all time, now sadly, tragically, extinct. The oaty, crumbly, demerara notes of the long-forgotten Abbey Crunch will remain forever on my lips. I loved the biscuit as much as anything I have ever eaten, and often, in moments of solitude, I still think about its warm, buttery, sugary self.“ Eating for England: The Delights and Eccentricities of the British at the Table

„Good kitchens are not about size; they are about ergonomics and light.“ The Kitchen Diaries: A Year in the Kitchen with Nigel Slater

„Almost anything is edible with a dab of French mustard on it.“ The Kitchen Diaries: A Year in the Kitchen with Nigel Slater


„I am a winter person, never happier than on a clear, frosty morning.“ Tender: Volume II: A Cook's Guide to the Fruit Garden

„Food is, for me, for everybody, a very sexual thing and I think I realised that quite early on. I still cannot exaggerate how just putting a meal in front of somebody is really more of a buzz for me than anything. And I mean anything. Maybe that goes back to trying to please my dad, I don't know. It's like parenting in a way I suppose.“

„It is the deep, salty stickiness of food that intrigues me more than any other quality.“ The Kitchen Diaries: A Year in the Kitchen with Nigel Slater

„I understood that if ever one wanted to live with someone you cooked for them and they came running. But then it is my idea of hell these days, living with someone. The idea of sharing your life with someone is just utterly ghastly. I know why people do it, but it's never a good idea.“ Real Cooking


„Pamper a tomato, overfeed it, overwater it and you will get a Paris Hilton of a tomato.“ Tender: Volume I: A Cook and His Vegetable Patch

„Food has been my career, my hobby, and, it must be said, my escape.“ Toast: The Story of a Boy's Hunger

„... I have become more interested than ever in the effect of a diet higher in 'greens' than it is in meat - both in terms of my own wellbeing and, more recently, those implications that go beyond me and those for whom I cook.“ Tender: Volume I: A Cook and His Vegetable Patch

„A healthy attitude to eating I am concerned about the current victimisation of food. The apparent need to divide the contents of our plates into heroes and villains. The current villains are sugar and gluten, though it used to be fat, and before that it was salt (and before that it was carbs and... oh, I’ve lost track). It is worth remembering that today’s devil will probably be tomorrow’s angel and vice versa. We risk having the life sucked out of our eating by allowing ourselves to be shamed over our food choices. If this escalates, historians may look back on this generation as one in which society’s decision about what to eat was driven by guilt and shame rather than by good taste or pleasure. Well, not on my watch. Yes, I eat cake, and ice cream and meat. I eat biscuits and bread and drink alcohol too. What is more, I eat it all without a shred of guilt. And yet, I like to think my eating is mindful rather than mindless. I care deeply about where my food has come from, its long-term effect on me and the planet. That said, I eat what you might call ‘just enough’ rather than too much. My rule of thumb – just don’t eat too much of any one thing.“ A Year of Good Eating: The Kitchen Diaries III

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