Nigel Slater

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Nigel Slater


Born
in Wolverhampton, England, The United Kingdom
April 09, 1958

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Nigel 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
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Average rating: 4.06 · 14,425 ratings · 957 reviews · 27 distinct works · Similar authors
Toast

3.70 avg rating — 4,203 ratings — published 2003 — 27 editions
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Tender: Volume I: A Cook an...

4.25 avg rating — 2,048 ratings — published 2009 — 9 editions
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Appetite

4.22 avg rating — 1,850 ratings — published 2000 — 5 editions
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The Kitchen Diaries: A Year...

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4.26 avg rating — 1,866 ratings — published 2005 — 6 editions
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Real Fast Food

4.16 avg rating — 917 ratings — published 1992 — 15 editions
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Nigel Slater's Real Food

4.27 avg rating — 738 ratings — published 1998 — 5 editions
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Tender: Volume II: A Cook's...

4.34 avg rating — 429 ratings — published 2010
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Eating for England: The Del...

3.75 avg rating — 572 ratings — published 2005 — 7 editions
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Eat: The Little Book of Fas...

4.17 avg rating — 409 ratings — published 2013 — 9 editions
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Notes from the Larder: A Ki...

4.34 avg rating — 433 ratings — published 2012 — 7 editions
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“It is impossible not to love someone who makes toast for you. ”
Nigel Slater

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

“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.”
Nigel Slater, Eating for England: The Delights and Eccentricities of the British at the Table
tags: food



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