“Appetite” takes 100 simple classics and casts aside the insecurities of normal recipes.
Ingredients are listed, followed by a suggestion of how much you might need, i.e. “double cream – start with 100 ml then see how you go”.
Readers will be liberated to use their own judgement, indeed actively encouraged to skip half the ingredients for pared down versions which will teach them the essence of a dish.
Recipe titles reflect this approach – “a cheap spaghetti supper”, “a big pork roast”, “a curry to make you sweat”.Slater’s style and wit puts the fun back into food in this illustrated book.
The first half of the book is packed with instructive, funky photographs and covers all the basics – from “getting rid of the three-course-meal tyranny” to “why is junk food so delicious”.
A long and helpful section will tell you where to get hold of everything worth eating.
Written partly for the non-cook.