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Greenfeast: Autumn, Winter
The second in a pair of fast, season-led vegetable books from beloved author and cook Nigel Slater.
‘Much of my weekday eating contains neither meat nor fish � It is simply the way my eating has grown to be over the last few years.�
From the start of autumn, we crave food that nourishes, food that sets us up for going out in the cold and wet.ÌýGreenfeast has over 110 gently sustaining recipes from milk, mushrooms and rice â€� as comforting as a cashmere blanket â€� big soups like tahini, sesame and butternut and crumbles made with leeks, tomato and pecorino. With puddings like ginger cake, cardamom and maple syrup, these spirit-lifting recipes are a varied and glorious celebration of simple, plant-based cooking. Highlights include:
Simple filo pastry filled with cheese and greens
A savoury tart of shallots, apples and Parmesan
Soothing polenta with garlic and mushrooms
Fiery udon noodles with tomato and chillies
Creamy pudding rice with rosewater and apricots
‘Much of my weekday eating contains neither meat nor fish � It is simply the way my eating has grown to be over the last few years.�
From the start of autumn, we crave food that nourishes, food that sets us up for going out in the cold and wet.ÌýGreenfeast has over 110 gently sustaining recipes from milk, mushrooms and rice â€� as comforting as a cashmere blanket â€� big soups like tahini, sesame and butternut and crumbles made with leeks, tomato and pecorino. With puddings like ginger cake, cardamom and maple syrup, these spirit-lifting recipes are a varied and glorious celebration of simple, plant-based cooking. Highlights include:
Simple filo pastry filled with cheese and greens
A savoury tart of shallots, apples and Parmesan
Soothing polenta with garlic and mushrooms
Fiery udon noodles with tomato and chillies
Creamy pudding rice with rosewater and apricots
320 pages, Hardcover
First published October 3, 2019
84 people are currently reading
533 people want to read
About the author
Nigel Slater
72Ìýbooks395ÌýfollowersNigel 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 44 reviews
December 3, 2020
Viele kochen ja an sich sehr gerne, ich gehöre eher zu den Personen, die lieber essen als selbst zu kochen. Durch Covid-19 wurde ich quasi dazu gezwungen - wie einige andere denke ich - selbst doch zu kochen. Ich kenne schon einige Kochbücher, aber dieses war doch etwas besonderes.
Das Buch fängt mit einer herrlichen Einleitung an und malt den Herbst und Winter vor unserem geistigen Auge. Wie der Autor erwähnt, geht es um ein Gefühl der Wärme und Gemütlichkeit um Energie zurückzuholen. Dabei verwendet er größtenteils pflanzliche Produkte, die auch zur Saison passen. Es kommen bekannte Gemüsesorten wie Kürbisse, Kartoffeln und Brote, aber auch exotischere Zutaten wie Ponzu, Kardamom und Hummus vor. Die Rezepte sind an sich nicht schwer, aber ich würde nicht sagen, dass sie für absolute Anfänger geeignet sind. Was mir bei den Rezepten besonders gefallen hat, waren nicht nur die Fotos, sondern auch die zusätzlichen Kommentare des Autors, der noch Tipps gegeben hat oder Variationen ins Spiel gebracht hat. Die Gerichte sind zwar fleischlos, aber nicht komplett vegan, da z.B. Käse öfters vorkommt.
Bei großen Köchen und Essensbegeisterten habe ich oft das Gefühl, dass diese über Jahre eine eigene Philosophie entwickeln über sich und die Umgebung. Es ist schließlich eine Art Verantwortung für sich und andere zu kochen, da das Essen zu einem Teil von uns wird. Das Buch zeigt wie einfach und lecker ein fleischloses Essen sein kann, ohne dass es zu kompliziert wird. Ich würde sagen, dass dieses auf jeden Fall sehr empfehlenswert ist für Leute, die schon immer mal pflanzliche Küche ausprobieren wollten, aber dabei Angst hatten, dass das Essen zu fad oder langweilig werden könnte. Denn allein schon beim Lesen der Rezepte lief mir das Wasser im Mund zusammen und ich habe mir schon diverse Rezepte rausgesucht, die ich am Wochenende ausprobieren werde. Und das von mir als Fleischliebhaberin!
** Dieses Buch wurde mir über NetGalley als E-Book zur Verfügung gestellt **
Das Buch fängt mit einer herrlichen Einleitung an und malt den Herbst und Winter vor unserem geistigen Auge. Wie der Autor erwähnt, geht es um ein Gefühl der Wärme und Gemütlichkeit um Energie zurückzuholen. Dabei verwendet er größtenteils pflanzliche Produkte, die auch zur Saison passen. Es kommen bekannte Gemüsesorten wie Kürbisse, Kartoffeln und Brote, aber auch exotischere Zutaten wie Ponzu, Kardamom und Hummus vor. Die Rezepte sind an sich nicht schwer, aber ich würde nicht sagen, dass sie für absolute Anfänger geeignet sind. Was mir bei den Rezepten besonders gefallen hat, waren nicht nur die Fotos, sondern auch die zusätzlichen Kommentare des Autors, der noch Tipps gegeben hat oder Variationen ins Spiel gebracht hat. Die Gerichte sind zwar fleischlos, aber nicht komplett vegan, da z.B. Käse öfters vorkommt.
Bei großen Köchen und Essensbegeisterten habe ich oft das Gefühl, dass diese über Jahre eine eigene Philosophie entwickeln über sich und die Umgebung. Es ist schließlich eine Art Verantwortung für sich und andere zu kochen, da das Essen zu einem Teil von uns wird. Das Buch zeigt wie einfach und lecker ein fleischloses Essen sein kann, ohne dass es zu kompliziert wird. Ich würde sagen, dass dieses auf jeden Fall sehr empfehlenswert ist für Leute, die schon immer mal pflanzliche Küche ausprobieren wollten, aber dabei Angst hatten, dass das Essen zu fad oder langweilig werden könnte. Denn allein schon beim Lesen der Rezepte lief mir das Wasser im Mund zusammen und ich habe mir schon diverse Rezepte rausgesucht, die ich am Wochenende ausprobieren werde. Und das von mir als Fleischliebhaberin!
** Dieses Buch wurde mir über NetGalley als E-Book zur Verfügung gestellt **
October 18, 2020
As with Greenfeast: Spring, Summer, this book has beautiful photographs, one for each recipe. It is beautiful to look through even if you don't intend to cook anything. This one has many recipes that use eggs and cheese, unlike Spring, Summer which the majority were vegan. There are still many recipes that are vegan or could easily be made vegan using some vegan cheese. This didn't seem quite as inspiring as Spring, Summer but still worth a look if your library has this.
November 17, 2020
Cookbooks are typically nothing more than entertainment for me. I look at the pictures, pretend I could make those things if only I [insert excuse], and then move on.
When this one came across my desk, I lingered over it a little longer than usual before cataloging it and sending it on its merry way. But after it was out of my grasp, I kept thinking about it. Every time I passed the room where it was waiting for spine labels, I would stop and look at it.
I decided I needed to own it so I bought it that very day.
I love this cookbook. I love the pictures, I love the idea of cozy winter vegetable dishes, I love the size and layout - everything about this book speaks to me. I've made one of the recipes (it hasn't been all that cold yet and these foods are definitely for warming a body on dark, chilly days) and while it wasn't perfect, I could tell exactly what I would need to do to make it to my liking. I notated my thoughts in the margins of the recipe and next time I bake the little root veggie pie, it will be so delicious.
I can't wait to fully delve into this one, to serve up easy-to-make, comforting foods over the bleak midwinter months.
When this one came across my desk, I lingered over it a little longer than usual before cataloging it and sending it on its merry way. But after it was out of my grasp, I kept thinking about it. Every time I passed the room where it was waiting for spine labels, I would stop and look at it.
I decided I needed to own it so I bought it that very day.
I love this cookbook. I love the pictures, I love the idea of cozy winter vegetable dishes, I love the size and layout - everything about this book speaks to me. I've made one of the recipes (it hasn't been all that cold yet and these foods are definitely for warming a body on dark, chilly days) and while it wasn't perfect, I could tell exactly what I would need to do to make it to my liking. I notated my thoughts in the margins of the recipe and next time I bake the little root veggie pie, it will be so delicious.
I can't wait to fully delve into this one, to serve up easy-to-make, comforting foods over the bleak midwinter months.
December 16, 2020
Somewhere, in a parallel universe, there is a version of me that spends the autumn and winter in my cabin with floor-to-ceiling windows that gaze across the deck to the surrounding forest. I wear Aran sweaters and drink small batch tea from handthrown mugs. (I'm pretty sure this version of me does not have children. Her house is definitely not as cluttered as mine. And she's way more zen. She probably does yoga.)
This version of me eats beautiful food called simply by the main ingredients: "butternut, feta, egg," for example, which is "Crisp, light, sweet, salty." (Ahem..."Makes 9 fritters. Serves 3"...in case you were wondering.) Or "onions, taleggio, cream." Or "beet, lentils, garam masala." Cooking and eating are both sensual, leisurely experiences, accompanied by fine wine.
This version of me doesn't worry about what time dinner gets to the table, whether it fills the bottomless stomachs of her (non-existent) adolescent boys. She is free to tarry over
Shallow bowls of rice cooked with milk and thyme in the style of a risotto. A verdant, filling soup of Brussels sprouts and blue cheese. A saffron-colored stew of sour cream, herbs, and noodles. Translucent fritters in a pool of melted cheese. Golden mushrooms astride a cloud of soft polenta.
The version of me reading Nigel Slater's book, the one who drinks grocery store wine while making food with less romantic, more utilitarian names (chickpea potpie, butternut squash enchiladas) enjoyed the food porn, but as an actual cookbook, it does not compute.
This version of me eats beautiful food called simply by the main ingredients: "butternut, feta, egg," for example, which is "Crisp, light, sweet, salty." (Ahem..."Makes 9 fritters. Serves 3"...in case you were wondering.) Or "onions, taleggio, cream." Or "beet, lentils, garam masala." Cooking and eating are both sensual, leisurely experiences, accompanied by fine wine.
This version of me doesn't worry about what time dinner gets to the table, whether it fills the bottomless stomachs of her (non-existent) adolescent boys. She is free to tarry over
Shallow bowls of rice cooked with milk and thyme in the style of a risotto. A verdant, filling soup of Brussels sprouts and blue cheese. A saffron-colored stew of sour cream, herbs, and noodles. Translucent fritters in a pool of melted cheese. Golden mushrooms astride a cloud of soft polenta.
The version of me reading Nigel Slater's book, the one who drinks grocery store wine while making food with less romantic, more utilitarian names (chickpea potpie, butternut squash enchiladas) enjoyed the food porn, but as an actual cookbook, it does not compute.
September 5, 2020
Greenfeast: Autumn, Winter by Nigel Slater is a nice little cookbook. The book is physically small at just eight inches and most recipes take up just one page with written instructions and another with a photo. While the recipes are not necessarily long or difficult, everything I made seemed to require quite a lot of steps and multiple bowls or pots. Main course recipes are meant to yield two servings, contain no meat, and all seem to be on the carb-heavy, or cheese and dairy-heavy side. Because the dairy is so central to so many of the recipes, I think it would be difficult to adapt them from vegetarian to vegan. Aesthetically, the dishes are very attractive and certainly delicious from what I tasted, but for me are just too heavy for everyday. However, I think these recipes are absolutely perfect for holiday or special occasion meals and sides. Dessert recipes are made to serve about four and each and every dessert recipe is fruit based and not overly sweet. Overall, I think this is a great collection of unusual and sophisticated recipes filled with vibrant combinations.
I received a free copy from Ten Speed Press in exchange for a free and unbiased review.
I received a free copy from Ten Speed Press in exchange for a free and unbiased review.
January 6, 2021
This one...I've spent quite a bit of time with it, because I do find the flavor combinations appealing, and the photos are nice, and most of the recipes seem very simple. And I really like how Slater includes additional ideas or ways to change things up for each recipe. That makes it feel very flexible, and like there's a ton of inspiration to be had. But at the same time...
Okay, so, I think part of what I don't love about it is the format. It's a nice compact size, which makes it easy to carry around with you, but pretty impossible to lay flat on the counter while cooking something out if, and then also the instructions are in paragraph form so it all just looks like a wall of text. And there's just a lot of it! So all of that makes it a little too overwhelming for me to actually focus on any one thing and find it practical to cook from.
And then also, even though the photography is nice, it's...also kind of boring. Everything is pictured from above and looking down on it from about the same distance, so there's just not a lot of variety to it. Everything kind of starts to look the same after awhile.
Still, there's something about it that makes me want to keep trying! Sadly, my time is up. But maybe I'll give it another shot someday.
Okay, so, I think part of what I don't love about it is the format. It's a nice compact size, which makes it easy to carry around with you, but pretty impossible to lay flat on the counter while cooking something out if, and then also the instructions are in paragraph form so it all just looks like a wall of text. And there's just a lot of it! So all of that makes it a little too overwhelming for me to actually focus on any one thing and find it practical to cook from.
And then also, even though the photography is nice, it's...also kind of boring. Everything is pictured from above and looking down on it from about the same distance, so there's just not a lot of variety to it. Everything kind of starts to look the same after awhile.
Still, there's something about it that makes me want to keep trying! Sadly, my time is up. But maybe I'll give it another shot someday.
March 11, 2021
Das Kochbuch Greenfest: Herbst/ Winter hat etwa die Größe eines Taschenbuchs und wirkt auf den ersten Blick im Vergleich zu anderen Kochbüchern fast etwas unscheinbar aufgrund seiner Größe. Das Cover ist simpel aber dennoch auffällig durch die knallige orangene Farbe. Der goldene Pinselstrich auf dem Cover wiederholt sich auch innerhalb des Covers mit schwarzen Pinselstrichen zwischen manchen Rezepten, sowie bei den Kapitelneuanfängen.
Das Buch startet mit einer Einleitung, danach folgt das erste Kapitel mit Rezepten “Aus der Pfanne�. Danach folgen noch die Kapitel “Auf Toast�, “Im Ofen�, “Auf dem Teller�, “Mit einer Kruste�, “Mit dem Schopflöffel�, “Auf dem Herd� und “Zum Nachtisch�. Zuletzt findet sich noch eine Dankesseite, sowie ein Register. Dieses ist nach den Zutaten geordnet. Die Rezepte sind zumeist mit den drei Hauptzutaten benannt. So beispielsweise “Karotten, Gewürze, Paneer�. Zu jedem Rezept gibt es immer ein Foto, was direkt Lust macht das Gericht nach zu kochen. Bei manchen Rezepten gibt es auch noch Tipps, wie Zutaten ersetzten kann oder worauf man auf jeden Fall achten sollte.
Besonders imponiert hat mir, dass viele Rezepte für zwei Personen sind und manche für vier Personen. Das fand ich sehr praktisch, da in vielen anderen Kochbüchern die Rezepte für mehr Personen ausgelegt sind. Die meisten Rezepte dauern auch nicht länger als eine halbe Stunde.
Außerdem fand ich die Rezepte sehr lecker, auch wenn manch eine Zutatenkombination sich zu Anfang etwas exotisch angehört hat. Die Zutaten haben eigentlich immer harmoniert. Mein allerliebstes Gericht ist “Winterwurzeln, Rauchsalz�, das solltet ihr, wenn ihr die Gelegenheit dazu habt, unbedingt ausprobieren.
Mir persönlich hat das Buch sehr gut gefallen. Die Rezepte sind außergewöhnlich und geschmacksintensiv. Insgesamt konnte mich Greenfeast: Herbst/Winter sehr überzeugen und ich werden mir auf jeden Fall Greenfeast: Frühling/ Sommer kaufen. Ich empfehle das Buch jedem der Lust hat neue Rezepte auszuprobieren, jedoch könnte ich mir vorstellen, dass es für komplette Kochneulinge teilweise nicht ganz einfach sein.
Das Buch startet mit einer Einleitung, danach folgt das erste Kapitel mit Rezepten “Aus der Pfanne�. Danach folgen noch die Kapitel “Auf Toast�, “Im Ofen�, “Auf dem Teller�, “Mit einer Kruste�, “Mit dem Schopflöffel�, “Auf dem Herd� und “Zum Nachtisch�. Zuletzt findet sich noch eine Dankesseite, sowie ein Register. Dieses ist nach den Zutaten geordnet. Die Rezepte sind zumeist mit den drei Hauptzutaten benannt. So beispielsweise “Karotten, Gewürze, Paneer�. Zu jedem Rezept gibt es immer ein Foto, was direkt Lust macht das Gericht nach zu kochen. Bei manchen Rezepten gibt es auch noch Tipps, wie Zutaten ersetzten kann oder worauf man auf jeden Fall achten sollte.
Besonders imponiert hat mir, dass viele Rezepte für zwei Personen sind und manche für vier Personen. Das fand ich sehr praktisch, da in vielen anderen Kochbüchern die Rezepte für mehr Personen ausgelegt sind. Die meisten Rezepte dauern auch nicht länger als eine halbe Stunde.
Außerdem fand ich die Rezepte sehr lecker, auch wenn manch eine Zutatenkombination sich zu Anfang etwas exotisch angehört hat. Die Zutaten haben eigentlich immer harmoniert. Mein allerliebstes Gericht ist “Winterwurzeln, Rauchsalz�, das solltet ihr, wenn ihr die Gelegenheit dazu habt, unbedingt ausprobieren.
Mir persönlich hat das Buch sehr gut gefallen. Die Rezepte sind außergewöhnlich und geschmacksintensiv. Insgesamt konnte mich Greenfeast: Herbst/Winter sehr überzeugen und ich werden mir auf jeden Fall Greenfeast: Frühling/ Sommer kaufen. Ich empfehle das Buch jedem der Lust hat neue Rezepte auszuprobieren, jedoch könnte ich mir vorstellen, dass es für komplette Kochneulinge teilweise nicht ganz einfach sein.
November 4, 2021
Not plant based, vegan or even completely vegetarian. The description on the back says varied and glorious celebration of simple, plant based winter cooking. It is mostly recipes involving eggs or dairy and even fish sauce. Plant based is a phrase used inside the book so not just marketing team misleading people.
It is not written as here are plant based recipes and here are swaps to make them not vegan. Basically jumping on a band wagon to make money without caring it is not at all a plant based cook book.
It is not written as here are plant based recipes and here are swaps to make them not vegan. Basically jumping on a band wagon to make money without caring it is not at all a plant based cook book.
February 12, 2020
A lovely, cosy book. There are a lot of sprouts. The recipe for Cheddar, mustard, & cider soup is to die for.
February 8, 2025
Seasonal recipes and musings from the wonderful Nigel Slater
March 13, 2025
Ok, so you have to like his cooking style and vegetables, and the small, cloth-bound format he favours recently which is slightly tricky to work with.
But.
This is a gem of a book. I'm half way through and salivating at every page. His writing style shows such love for the ingredients he uses and the food he makes. This truly is autumnal too, full of earthy, warming, comforting flavours, quite different from the style of its twin. Imagine lots of warm (not hot) spice, squash, mushrooms, cheese etc. All the lovely things about eating as the weather turns. Like its warmer-seasoned counterpart, not all the recipes are quick and easy to make for the lay cook. But the beauty, for me anyway, of this book is not just in the 100 recipes for every day eating (I have Hamlyn and Good Food books for those) but for the mouth-wateringly enticing recipes, the true passion and the gentle writing style. These are the things that make me I love this book already, having owned it only 24 hours.
On a practical note, some of the recipes are
for the more proficient cook; I like the casual way he says - if you don't have pink peppercorns you can always use the green bottled. I don't have either and I cook a lot. There are go to recipes too.
Recipes are generally labelled from their dominant ingredients eg 'potatoes, sweet potatoes, cream' which I like but others may not.
For the last book, I rallied against it being labelled as pretentious, if anything this one for me is slightly more so - for the first time I have an ingredient I have never heard of, but I love it just the same. In fact I think I'll use this one more, as the warm comfort I get from it is like the best hug. I want to curl up in front of a fire with this food and a good glass of red. Thank you, once again Nigel. I love it!
But.
This is a gem of a book. I'm half way through and salivating at every page. His writing style shows such love for the ingredients he uses and the food he makes. This truly is autumnal too, full of earthy, warming, comforting flavours, quite different from the style of its twin. Imagine lots of warm (not hot) spice, squash, mushrooms, cheese etc. All the lovely things about eating as the weather turns. Like its warmer-seasoned counterpart, not all the recipes are quick and easy to make for the lay cook. But the beauty, for me anyway, of this book is not just in the 100 recipes for every day eating (I have Hamlyn and Good Food books for those) but for the mouth-wateringly enticing recipes, the true passion and the gentle writing style. These are the things that make me I love this book already, having owned it only 24 hours.
On a practical note, some of the recipes are
for the more proficient cook; I like the casual way he says - if you don't have pink peppercorns you can always use the green bottled. I don't have either and I cook a lot. There are go to recipes too.
Recipes are generally labelled from their dominant ingredients eg 'potatoes, sweet potatoes, cream' which I like but others may not.
For the last book, I rallied against it being labelled as pretentious, if anything this one for me is slightly more so - for the first time I have an ingredient I have never heard of, but I love it just the same. In fact I think I'll use this one more, as the warm comfort I get from it is like the best hug. I want to curl up in front of a fire with this food and a good glass of red. Thank you, once again Nigel. I love it!
February 6, 2021
When I opened the present that contained this book, I was absolutely stoked. It's small enough to fit into your kitchen shelves and it's beautiful. The first time I opened it, I spent an unknown amount of time browsing the simply laid out and eye catching recipes, dreaming of what to cook next. Many if not most recipes are one A5 page or less, making my cooking them wildly more likely than something where the ingredients run into the tens.
The first day I got it, I made the recipe for parsley drop scones (why hadn't I ever thought of putting herbs into drop scones before?) and they were a warming yet light delight. There's a note on the inspiration for the art in the book and how that ties into the main theme of autumn and the mellow fruitfulness and reflection this brings, and a note on the typefaces. It's a lovely thing.
And yet, and yet....it's *too* beautiful, which is why it's only 3 stars despite being otherwise great. The textured dark orange fabric cover with contrasting gilt swoosh (and just half a dust jacket?) is not going to last five minutes more in my kitchen. The book has already suffered a drip of drop scone batter on page 36 which seems somehow far worse than splashing a normal recipe book. It's a chunky, tactile coffee table book that's too enticing not to cook from, yet too delicate to, you know, keep where you'd want to cook from it.
It also has to be said that the general style and cost of ingredients may be a bit offputting for those who don't have access to 'jewel-like Japanese pickles' or 'almost melted liquid Taleggio and toothsome greens'. The Tin Can Cook it ain't.
The first day I got it, I made the recipe for parsley drop scones (why hadn't I ever thought of putting herbs into drop scones before?) and they were a warming yet light delight. There's a note on the inspiration for the art in the book and how that ties into the main theme of autumn and the mellow fruitfulness and reflection this brings, and a note on the typefaces. It's a lovely thing.
And yet, and yet....it's *too* beautiful, which is why it's only 3 stars despite being otherwise great. The textured dark orange fabric cover with contrasting gilt swoosh (and just half a dust jacket?) is not going to last five minutes more in my kitchen. The book has already suffered a drip of drop scone batter on page 36 which seems somehow far worse than splashing a normal recipe book. It's a chunky, tactile coffee table book that's too enticing not to cook from, yet too delicate to, you know, keep where you'd want to cook from it.
It also has to be said that the general style and cost of ingredients may be a bit offputting for those who don't have access to 'jewel-like Japanese pickles' or 'almost melted liquid Taleggio and toothsome greens'. The Tin Can Cook it ain't.
Read
November 21, 2023I flagged a huge number of recipes -- so far I have cooked three, which were all relatively tasty (blue cheese and mushrooms on english muffin, cheesy leeks on toast, and roasted carrots with paneer). This has a ton of vegetarian dishes, but many are not easily vegan-adaptable, relying on dairy. Appropriately for winter, many recipes seem hearty and warming.
This book takes itself seriously as a work of art, with the contributing artist having both an introduction and concluding essay. I thought it was cool, honestly. One poor choice, I think, is that the recipes are labeled by ingredient instead of being named for what it is that it's making. The book is smaller than most cookbooks, which works out OK since the recipes are not too long, many a single page.
I borrowed this from the library but plan to add it to my collection.
Thoughts on recipes:
- "mushrooms, blue cheese, english muffins" -- I'd do more mushrooms next time, the blue cheese was pretty strong
- "leeks, caerphilly, crumpets" -- fortunately this tasted better than it looked -- I didn't have caerphilly cheese so I used cheddar -- quite a potent flavor, I definitely needed the apple's brightness as balance -- my husband had the leftovers on baked potato which I expect might be even better than toast
- "carrots, paneer, spices"(?) -- I made with a blend of carrots and parsnips, halving the quantity and wished I'd done it all -- recipe worth it for the veg alone -- the paneer itself has little flavor, I think it ought to have been seasoned -- I'd be sad if the veg and cheese alone were my dinner but with lentils and flatbread it was quite satisfying if a tad dry
This book takes itself seriously as a work of art, with the contributing artist having both an introduction and concluding essay. I thought it was cool, honestly. One poor choice, I think, is that the recipes are labeled by ingredient instead of being named for what it is that it's making. The book is smaller than most cookbooks, which works out OK since the recipes are not too long, many a single page.
I borrowed this from the library but plan to add it to my collection.
Thoughts on recipes:
- "mushrooms, blue cheese, english muffins" -- I'd do more mushrooms next time, the blue cheese was pretty strong
- "leeks, caerphilly, crumpets" -- fortunately this tasted better than it looked -- I didn't have caerphilly cheese so I used cheddar -- quite a potent flavor, I definitely needed the apple's brightness as balance -- my husband had the leftovers on baked potato which I expect might be even better than toast
- "carrots, paneer, spices"(?) -- I made with a blend of carrots and parsnips, halving the quantity and wished I'd done it all -- recipe worth it for the veg alone -- the paneer itself has little flavor, I think it ought to have been seasoned -- I'd be sad if the veg and cheese alone were my dinner but with lentils and flatbread it was quite satisfying if a tad dry
September 22, 2020
I received a copy of this book from the publisher in exchange for an honest review.
As a Crown Food and Drink Influencer, I am offered a selection of cookbooks each month for review. I can narrow down to ones I think I will like from the offered choices but, as with any books offered for review, that doesn't necessarily ensure I'll love the ones I choose. I think this book missed the mark with me because of its extreme simplicity--which may be what makes someone else love it. I was drawn to the idea of making some vegetarian fall and winter recipes but most of these were barely complex enough to be called recipes. Personally, I am looking for twists on established recipes, new ideas, and a bit more inspiration from my cookbooks.
I made "Potatoes, Sweet Potatoes, Cream" from page 108 and of course they were delicious. All of the recipes look delicious and I think this book would be a great option for a beginning cook.
Come chat with me about books here, too:
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As a Crown Food and Drink Influencer, I am offered a selection of cookbooks each month for review. I can narrow down to ones I think I will like from the offered choices but, as with any books offered for review, that doesn't necessarily ensure I'll love the ones I choose. I think this book missed the mark with me because of its extreme simplicity--which may be what makes someone else love it. I was drawn to the idea of making some vegetarian fall and winter recipes but most of these were barely complex enough to be called recipes. Personally, I am looking for twists on established recipes, new ideas, and a bit more inspiration from my cookbooks.
I made "Potatoes, Sweet Potatoes, Cream" from page 108 and of course they were delicious. All of the recipes look delicious and I think this book would be a great option for a beginning cook.
Come chat with me about books here, too:
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September 29, 2021
Unfortunately, the more I read, the more I fell out of love. Which has nothing to with the recipes, I bookmarked a lot even though he uses some weird things that I dont know what else to use for but am willing to give some of them a shot.
The things that bugged me were little things that annoy me in general. I can't be the only one who thinks using foil in the oven to cover something is unnecessary and wasteful? Can't you use a dish with a lid?
Sell by dates. I know I'm not the only one who doesn't pay attention to them for jarred items because we can see/smell when something is off. Apparently he's throwing out Tahini when it's reached the sell by date even though it's covered by oil and can't really go off? It seems weird to promote this.
Sometimes, the language/attitude annoyed me. In a recipe with different (expensive) mushrooms, he says that you can use button mushrooms, it works "well enough". Ho boy. Personally, I don't feel that some expensive mushroom add flavor proportionally to their price, some do. But boy, the "well enough" really annoyed me.
So, turn out I can only stand him in small portions, because he has a knack of hitting my pet peeves, but I am looking forward to trying some of this.
The things that bugged me were little things that annoy me in general. I can't be the only one who thinks using foil in the oven to cover something is unnecessary and wasteful? Can't you use a dish with a lid?
Sell by dates. I know I'm not the only one who doesn't pay attention to them for jarred items because we can see/smell when something is off. Apparently he's throwing out Tahini when it's reached the sell by date even though it's covered by oil and can't really go off? It seems weird to promote this.
Sometimes, the language/attitude annoyed me. In a recipe with different (expensive) mushrooms, he says that you can use button mushrooms, it works "well enough". Ho boy. Personally, I don't feel that some expensive mushroom add flavor proportionally to their price, some do. But boy, the "well enough" really annoyed me.
So, turn out I can only stand him in small portions, because he has a knack of hitting my pet peeves, but I am looking forward to trying some of this.
November 21, 2020
Nigel Slater's new book Greenfeast autumn, winter, was a delight to work through. As the cold sets in, and I hunker down at home, tucking into this book with Nigels comforting prose was a welcomed change of pace.
I've always enjoyed his books; they are practical and succinct. His recipes are exciting and familiar, because they help me think of new ways to prepare plant based dishes using whats available seasonally. This practice helps me to utilize my weekly farmers market, and create dishes that came from my area.
Its also aesthetically pleasing; compact, with gold embossing, the muted green color at the top compliments the warm orange color of the pumpkins in the cover photo. The creative team really knew what they were doing with this one! The inside photos are simple and unfussy, just like the recipes.
I took my time working through this book, and have already found several recipes that make it into the weekly meal rotation. Greenfeast autumn, winter is definitely going to help me comfort myself through the long winter ahead.
I've received a free copy from Ten Speed Press in exchange for a free and unbiased review.
I've always enjoyed his books; they are practical and succinct. His recipes are exciting and familiar, because they help me think of new ways to prepare plant based dishes using whats available seasonally. This practice helps me to utilize my weekly farmers market, and create dishes that came from my area.
Its also aesthetically pleasing; compact, with gold embossing, the muted green color at the top compliments the warm orange color of the pumpkins in the cover photo. The creative team really knew what they were doing with this one! The inside photos are simple and unfussy, just like the recipes.
I took my time working through this book, and have already found several recipes that make it into the weekly meal rotation. Greenfeast autumn, winter is definitely going to help me comfort myself through the long winter ahead.
I've received a free copy from Ten Speed Press in exchange for a free and unbiased review.
August 31, 2020
New cookbook:
Greenfeast
Autumn, Winter
by Nigel Slater
They say good things come in small packages ... and this small sized cookbook does not disappoint. Fall and winter vegetables are showcased in a beautifully written and photographed book. As I browsed I found myself stopping to read more recipes from beginning to end and picking finding new ideas for winter. Found a lovely recipe Naan, Mozzarella, Tomatoes. I didn't have any feta or cilantro (which I don't care for)...but I had everything else ... so I made it for dinner. It was simple and so tasty. It's a keeper! So is the book!
**I've received a free copy from Ten Speed Press in exchange for a free and unbiased review**
Greenfeast
Autumn, Winter
by Nigel Slater
They say good things come in small packages ... and this small sized cookbook does not disappoint. Fall and winter vegetables are showcased in a beautifully written and photographed book. As I browsed I found myself stopping to read more recipes from beginning to end and picking finding new ideas for winter. Found a lovely recipe Naan, Mozzarella, Tomatoes. I didn't have any feta or cilantro (which I don't care for)...but I had everything else ... so I made it for dinner. It was simple and so tasty. It's a keeper! So is the book!
**I've received a free copy from Ten Speed Press in exchange for a free and unbiased review**
December 30, 2020
Reflections and lessons learned:
A �3 main ingredient� set of luxurious but fairly simple recipes, but a bit more than a standard recipe book with a long intro and summary, fantastic photos and even a bit of art thrown into boot (keep-lassic Slater!). Clever use of seasonal veg such as onions and sprouts in wider recipes, and a great vegetarian range. I would eat every single pudding listed... standout recipes overall include cheddar,cider and mustard soup; gnocchi, peas and egg yolk; and the wondrous apple, ginger cake and custard.
Second food book in a row that I’ve read though that keeps mentioning the wonder that is the baked potato - to be fair I can’t disagree 🥔 - perfect versatile meal
A �3 main ingredient� set of luxurious but fairly simple recipes, but a bit more than a standard recipe book with a long intro and summary, fantastic photos and even a bit of art thrown into boot (keep-lassic Slater!). Clever use of seasonal veg such as onions and sprouts in wider recipes, and a great vegetarian range. I would eat every single pudding listed... standout recipes overall include cheddar,cider and mustard soup; gnocchi, peas and egg yolk; and the wondrous apple, ginger cake and custard.
Second food book in a row that I’ve read though that keeps mentioning the wonder that is the baked potato - to be fair I can’t disagree 🥔 - perfect versatile meal
December 15, 2021
Uninspiring. These recipes don't make enough food for the eaters in my life. And there was a LOT of dairy, which is off-limits in my kitchen.
The recipes are simple, the names are straightforward ("Gnocchi, peas, egg yolk" or "Eggs, spinach, bread"), the photos are appealing. But the calligraphy artwork is odd. Overall, this cookbook reminds me of poetry: a bit sparse, lots of white space, not too many parts If you're a fan of poetry, perhaps you'll like to cook from this book. Me, I'd rather have a thick plot-filled novel and a satisfying plateful of dinner.
The recipes are simple, the names are straightforward ("Gnocchi, peas, egg yolk" or "Eggs, spinach, bread"), the photos are appealing. But the calligraphy artwork is odd. Overall, this cookbook reminds me of poetry: a bit sparse, lots of white space, not too many parts If you're a fan of poetry, perhaps you'll like to cook from this book. Me, I'd rather have a thick plot-filled novel and a satisfying plateful of dinner.
May 24, 2020
As always with Nigel Slater the recipes are good, interesting, and easy to use, but much important is the prose that sits alongside it - things like "the apricot nestles in its morning dew hinting at the possibilities inside" - which make it worth reading alone.
However, if I was feeling cynical I'd argue he's running out of ideas as there was a fair bit of padding with pages with two lines of recipe on and then an artistic brush stroke covering the remaining 1 and 3/4 pages.
However, if I was feeling cynical I'd argue he's running out of ideas as there was a fair bit of padding with pages with two lines of recipe on and then an artistic brush stroke covering the remaining 1 and 3/4 pages.
July 19, 2021
I'm always on lookout for a good cookbook with vegan/vegetarian recipes. This one has relatively short recipes, but a lot of them use way too much heavy cream and dairy. One of the recipes called for 3.5 cups of heavy cream. Really? Anything tastes good if you douse it in heavy cream and butter. The really desirable recipes are the ones that taste great WITHOUT using a ton of dairy fat. Not much of that here.
February 26, 2020
Nigel Slater’s descriptions of food should come with a warning. You can get lost in the delicious warmth of his description without ever cooking a dish. The fact remains these are simple comforting vegetables feasts for the colder months. They’re straightforward and tasty. You can’t go wrong with Nigel’s recipes. They always deliver on the promise.
January 21, 2021
Elegant meals that have us thinking differently about winter veggies. Love how he puts them together in unexpected ways. Many of these ingredients one has on hand but wouldn’t think to put together- like chickpeas with roasted lemon and smoked garlic and tahini. A must read to inspire cooking on the darkest winter nights.
May 18, 2023
Beautiful writing as ever and a cute little hardcover book with very zen brush illustrations in it (apart from food photos of course) - did not realize that this was a vegetarian cookbook. I would read Nigel Slater even if I don’t cook anything from it. The recipes seemed simple but I was only tempted to make 1-2 things in it.
January 26, 2021
I have made two recipes out of Greenfeast: Autumn, Winter and both recipes were easy to understand, implement, and eat. Looking forward to reading the Spring, Summer edition as well and highly recommend to those who want to switch up their vegetable dishes for seasonal produce.
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April 10, 2021Nothing watered my taste buds but there were a couple of shrubbery . . . I mean Brussels sprouts recipes that looked good. 3/5 But the lack of appeal may be because this was the autumn/winter version of Greenfeast. Time to track down spring/summer.
April 23, 2021
Nigel Slater is most definitely my favourite of all the food writers out there. Relatable, warm and with his very own sense of style in both his dishes and his prose, this book will make you hungry, despite just having dinner!
November 5, 2022
Read this cover to cover a couple of times. Made notes that ended up spiraling into a whole bunch of meal ideas. Love that every recipe had a photograph. Love that they were all simple and accessible. It could have been boring but I found it very inspiring.
This entire review has been hidden because of spoilers.
May 14, 2024
Es ist nicht "nur" ein Kochbuch, sondern fast eine Art Gedicht. Es macht einfach Spaß, darin zu blättern. Allerdings muss ich ehrlich zugeben, dass ich es bisher nicht geschafft habe, auch nur eines der Gerichte zu kochen. Vielleicht im nächsten Herbst/Winter...
October 14, 2019
BOSKY.
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