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Greenfeast: Spring, Summer: [A Cookbook]
The first 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.’
Greenfeast: spring, summer is a vibrant and joyous collection of the food Nigel eats at the end of the day. Over 110 simply beautiful spring and summer recipes, each with suggested variations, that can mostly be on the table in 30 minutes. This is perfect for people who want to eat less meat, but don’t want to compromise on flavour and ease of cooking.
From roast spring vegetables with peanut sauce to rice, broad beans and asparagus, or peaches with blackberries and ice cream, this green follow-up to the bestselling Eat is for everyone who wants daily inspiration for quick plant-based suppers. Greenfeast: autumn, winter will follow in October 2019.
333 pages, Kindle Edition
First published May 16, 2019
193 people are currently reading
526 people want to read
About the author
Nigel Slater
81 books418 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 - 22 of 22 reviews
October 17, 2020
This is such a pretty book to look through, this is a cookery book you could just look through for pleasure. Slater certainly has an aesthetic eye for a dish, the food is presented like a painting and I love the choice of dish/ background.
This book is quite thick and paper back size, I really like the cloth cover and the photo for every recipe but I would rather have a bigger page and perhaps one season per book. In this thick paper back format I wonder how easy this would be to cook from.
There are some recipes that use cheese or egg but the vast majority are just vegetable. Most recipes seem fairly simple and there aren't many unusual ingredients required. I think this would be a good cookbook for someone who grows their own vegetables who is looking for new things to do with their seasonal glut.
I love the look of many of these recipes, there's a good range of tastes and styles. I love the look of the aubergine and pine nut puff pastry and I'm certainly up for trying the summer pudding with gin next time summer fruits come around. Some really nice ideas about how to enjoy fresh vegetables. This is definitely a cook book I would look out for to buy.
This book is quite thick and paper back size, I really like the cloth cover and the photo for every recipe but I would rather have a bigger page and perhaps one season per book. In this thick paper back format I wonder how easy this would be to cook from.
There are some recipes that use cheese or egg but the vast majority are just vegetable. Most recipes seem fairly simple and there aren't many unusual ingredients required. I think this would be a good cookbook for someone who grows their own vegetables who is looking for new things to do with their seasonal glut.
I love the look of many of these recipes, there's a good range of tastes and styles. I love the look of the aubergine and pine nut puff pastry and I'm certainly up for trying the summer pudding with gin next time summer fruits come around. Some really nice ideas about how to enjoy fresh vegetables. This is definitely a cook book I would look out for to buy.
September 15, 2019
I could read Nigel Slater's books all day, and when I go this book, in July it came to work with me for a week. It's beautiful to look at and exactly the kind of recipes that work for me - less instruction manual- more guidelines. Very similar toEat: The Little Book of Fast Food which I think is my most references cookery book.
I have cooked from this pretty much all the way through July and August with resounding success.
If you're looking to get more plant based cooking into your repertoire, this is a good start, and if like me you like simple but very flavoursome food, its brilliant for that as well.
I have cooked from this pretty much all the way through July and August with resounding success.
If you're looking to get more plant based cooking into your repertoire, this is a good start, and if like me you like simple but very flavoursome food, its brilliant for that as well.
May 18, 2022
Having enjoyed Slater's autobiography Toast: The Story of a Boy's Hunger, I wanted to check out some of his cookbooks - and as a vegan, this plant-based one seemed the place to start. Unfortunately, virtually every recipe contains cheese, eggs, other dairy, and/or oil, so not compatible with my particular diet. :-( Nicely laid out and lovely pix though.
June 5, 2021
Homely, unfussy, humble, understated … Greenfeast’s lexical field suggests such simplicity that one might wonder whether this food deserves a book. Rather than being named, each recipe is headed with three main ingredients, followed by a two-three sentence description , eg ‘Quietly pleasing. Frugal.’ and ‘ A soothing cream. A spicy crunch.’ .
There are plenty of nicely photographed , delicious-looking food ideas in this book but I found the pretentious humility quite amusing.
There are plenty of nicely photographed , delicious-looking food ideas in this book but I found the pretentious humility quite amusing.
July 16, 2019
recipe books count if you read them on the train, right? Nigel Slater writing about vegetables brings me endless joy.
May 17, 2019
Disappointed in this. I usually look forward to Nigel Slater’s books, and enjoy the thoughtful writing interspersed among the recipes. Sadly, there is so little in this book that I read it all in about 10 minutes. I don’t understand the graphics- the artist calls them “a reminder of the nature of nature” whilst stating that they don’t mean anything. I didn’t even feel that inspired to make any of the recipes. I have the second book on order, but I can see the two volumes being bundled together and given away as a gift, rather than finding space on my shelf.
May 24, 2020
I've read a few of Slaters cookbooks now and always enjoy the read. He writes brilliantly. As a vegetarian I appreciate the way he lets the vegetables shine in the recipes, keeps things simple (often very few ingredients and useful variations provided), and doesn't make a fuss of tagging a dish as vegetarian.
I've tried a few here already (I like the Japanese influenced dishes in this volume) and as usual they all worked. Several of his recipes have become regulars in my house.
A good read and good food. What more do you need?
I've tried a few here already (I like the Japanese influenced dishes in this volume) and as usual they all worked. Several of his recipes have become regulars in my house.
A good read and good food. What more do you need?
April 26, 2021
I really like this small-sized, hardcover with gorgeous photos of plant-based suppers. It's pleasant reading with visually appealing photos for ideas of simplistic meals with wonderful flavors. I like his brief one-line introduction to each recipe. For example, "Cold fruit soup. Refreshing. A deep scent of summer.", for the recipe, Melon, Peppers, Cucumber. He talks about how to present the dish with bowls being a favorite of his. There are many photos of finished dishes presented in a variety of bowls. The miso, mushrooms, bok choy is a light and savory bowl that feast my eyes and palate. The paneer, eggplant, cashews is another one that looks really good. He describes it as, "Gentle spice for a summer's evening." Sounds good to me. The peppers, chickpeas, garlic is another one that looks really good served with warm flatbread. This book is one that I will return to often if not just for good food, but also for relaxing reading. I've received a free copy from Ten Speed Press in exchange for a free and unbiased review.
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June 12, 2025The 9th book of 12 I got from my friend Ivy, am slowly cooking my way through them! This is a small book but very thick, and very heavy!! You couldn't put this in your bag if you wanted to go to the supermarket and check before you got to the tills that you have all you need for each of the recipes you've chosen to cook that week (I said before you get to the tills!). What, I hear you say, you take a cookbook round the supermarket? Well I do shop quite early in the morning when there are very few people around and as I lose so many bits of paper I kind of like fishing my book out of the trolley and looking for the little coloured tags on the top of the ones I'm going to cook that week! Don't try this at busy times though as all you'll get are annoying looks.
Where was I, ah yes, I like Nigel Slater, we are the same age and were schooled in the same area, I don't remember meeting him but do remember going to a culinary talk given by him a very long time ago and not in our town! Written in 2019, there are some very good recipes in here and am glad that Ivy gave me a book so obviously well used, now I don't feel so bad if I get mucky fingers over the page, books should be loved and used, the sign of a good cookbook is a bit of a messy one I think. I really like the kale, blue cheese orecchiette, it was really super quick to make and certainly tasted good (I have used different pastas as I couldn't get orecchiette originally, then found it in sainsburys looking like the inside of ears, so am back to using different pastas, boys can be so fussy). Have made this a lot of times this year (these ingredients are not soley used in spring and summer, well you can use frozen peas if yours haven't come through yet, it's a favourite of all those who've eaten it, thanks Nigel!
The carrots tomatoes and warm buns one was also good, bit more work, well not much more really but these carrot patties went down a treat with my son and his friends (all MacDonald eaters) which surprised me. Another one which also went down well with them was the mushrooms peas on toast. Bear with me this is much better than it sounds, you gently cook the peas for a short then add them to a food processor and blitz with tarragon leaves, rocket leaves and lemon juice, meanwhile you are frying the large portobello mushroom and the little oyster ones, make the toast then spread the pea mixture on it and then top with the sliced mushrooms, I black pepper everything lightly I'm afraid, and this was so nice I've made it for lunch with friends so many times and everyone likes it. (Don't know why people are sometimes amazed at my food as I only follow the recipes of chefs I like, and some are more easy to follow than others, Nigel).
I like his recipes, they aren't cheffie or faffie and don't take too long to cook, ah maybe there are more demanding ones in the latter half of the book which I haven't come across yet!! However each one I've cooked (this is the spring and summer recipe book) has gone down a real treat. Thank you Nigel from a fellow wulfrunian.
Where was I, ah yes, I like Nigel Slater, we are the same age and were schooled in the same area, I don't remember meeting him but do remember going to a culinary talk given by him a very long time ago and not in our town! Written in 2019, there are some very good recipes in here and am glad that Ivy gave me a book so obviously well used, now I don't feel so bad if I get mucky fingers over the page, books should be loved and used, the sign of a good cookbook is a bit of a messy one I think. I really like the kale, blue cheese orecchiette, it was really super quick to make and certainly tasted good (I have used different pastas as I couldn't get orecchiette originally, then found it in sainsburys looking like the inside of ears, so am back to using different pastas, boys can be so fussy). Have made this a lot of times this year (these ingredients are not soley used in spring and summer, well you can use frozen peas if yours haven't come through yet, it's a favourite of all those who've eaten it, thanks Nigel!
The carrots tomatoes and warm buns one was also good, bit more work, well not much more really but these carrot patties went down a treat with my son and his friends (all MacDonald eaters) which surprised me. Another one which also went down well with them was the mushrooms peas on toast. Bear with me this is much better than it sounds, you gently cook the peas for a short then add them to a food processor and blitz with tarragon leaves, rocket leaves and lemon juice, meanwhile you are frying the large portobello mushroom and the little oyster ones, make the toast then spread the pea mixture on it and then top with the sliced mushrooms, I black pepper everything lightly I'm afraid, and this was so nice I've made it for lunch with friends so many times and everyone likes it. (Don't know why people are sometimes amazed at my food as I only follow the recipes of chefs I like, and some are more easy to follow than others, Nigel).
I like his recipes, they aren't cheffie or faffie and don't take too long to cook, ah maybe there are more demanding ones in the latter half of the book which I haven't come across yet!! However each one I've cooked (this is the spring and summer recipe book) has gone down a real treat. Thank you Nigel from a fellow wulfrunian.
July 6, 2020
Dass täglicher Fleischverzehr zum einen der Ökobilanz schadet und zum anderen der Gesundheit auf Dauer nicht zuträglich ist, wissen wir mittlerweile alle und haben (hoffentlich) daraus Konsequenzen gezogen. Salat, Gemüse und Obst gehören täglich auf den Tisch, und zwar nicht nur als dekorative Beilage.
Diesem geänderten Essverhalten trägt der Frühling/Sommer-Band „Greenfeast. Das kleine Buch der grünen Küche“ Rechnung. Der britische Food-Journalist Nigel Slater hat darin über 110 vegetarische Rezepte gesammelt, die für Abwechslung auf dem Teller sorgen, schnell zubereitet sind – ein nicht zu unterschätzender Faktor - und keine Konzessionen hinsichtlich Optik und Geschmack machen. Manche Kombinationen mögen auf den ersten Blick gewagt erscheinen z.B. überbackener Feta mit Honig, aber genau das macht den Reiz für die Geschmacksnerven aus. Und es funktioniert!
Die Zutaten sind, auch wenn sie manchmal auf den ersten Blick exotisch erscheinen, den Jahreszeiten angemessen und überall erhältlich, auch wenn man nicht in der Großstadt lebt. Falls nicht, können sie problemlos ausgetauscht bzw. ersetzt werden. Anstelle von Freekeh habe ich polierten Dinkel genommen, Za'atar habe ich mir selbst gemischt, helle Misopaste durch kräftig gewürzte Gemüsebrühe ersetzt – und es hat funktioniert. Die Rezepte sind unkompliziert, der zeitliche Aufwand überschaubar, ebenso das benötigte Equipment. Vieles lässt sich in einem Topf, einer Pfanne, einer Auflaufform zubereiten, sodass man nach dem Kochen nicht stundenlang die Spuren beseitigen muss.
Ich tue mich schwer damit, Nigel Slaters Publikationen auf den Begriff Kochbuch zu reduzieren. Für mich sind sie in erster Linie Inspiration, da ich üblicherweise kein Rezeptkocher bin, sondern eher nach Anregungen suche und mich hier gerne verleiten lasse, Neues auszuprobieren. Und ich schätze seine klugen Gedanken und die kleinen Essays, die die Rezepte begleiten und den einen oder anderen Denkanstoß geben.
Diesem geänderten Essverhalten trägt der Frühling/Sommer-Band „Greenfeast. Das kleine Buch der grünen Küche“ Rechnung. Der britische Food-Journalist Nigel Slater hat darin über 110 vegetarische Rezepte gesammelt, die für Abwechslung auf dem Teller sorgen, schnell zubereitet sind – ein nicht zu unterschätzender Faktor - und keine Konzessionen hinsichtlich Optik und Geschmack machen. Manche Kombinationen mögen auf den ersten Blick gewagt erscheinen z.B. überbackener Feta mit Honig, aber genau das macht den Reiz für die Geschmacksnerven aus. Und es funktioniert!
Die Zutaten sind, auch wenn sie manchmal auf den ersten Blick exotisch erscheinen, den Jahreszeiten angemessen und überall erhältlich, auch wenn man nicht in der Großstadt lebt. Falls nicht, können sie problemlos ausgetauscht bzw. ersetzt werden. Anstelle von Freekeh habe ich polierten Dinkel genommen, Za'atar habe ich mir selbst gemischt, helle Misopaste durch kräftig gewürzte Gemüsebrühe ersetzt – und es hat funktioniert. Die Rezepte sind unkompliziert, der zeitliche Aufwand überschaubar, ebenso das benötigte Equipment. Vieles lässt sich in einem Topf, einer Pfanne, einer Auflaufform zubereiten, sodass man nach dem Kochen nicht stundenlang die Spuren beseitigen muss.
Ich tue mich schwer damit, Nigel Slaters Publikationen auf den Begriff Kochbuch zu reduzieren. Für mich sind sie in erster Linie Inspiration, da ich üblicherweise kein Rezeptkocher bin, sondern eher nach Anregungen suche und mich hier gerne verleiten lasse, Neues auszuprobieren. Und ich schätze seine klugen Gedanken und die kleinen Essays, die die Rezepte begleiten und den einen oder anderen Denkanstoß geben.
April 20, 2021
I just love the recipes in this book. This will be my go-to for the spring and summer. Greenfeast would be the perfect hostess book for any friend who likes to cook and eat healthy. I've received a free copy from Ten Speed Press in exchange for a free and unbiased review.
September 1, 2019
Lovely recipes with accompanying pictures and written in an accessible and fun style. A lovely recipe book.
September 18, 2019
Writing about his food choices was not as interesting as I'd hoped, and the recipes often didn't entice me.
November 17, 2019
A cookery book but one with text and essays, and Nigel Slater writes so well about food, it’s a joy to read even if I don’t end up making many of the recipes.
November 22, 2019
Perfect chillout reading for anxiety days. I may even make some of the recipes. Don't push it though.
April 24, 2020
Nigel's books are always inspiring. His recipes are exactly the way I like to cook, with an open hand.
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September 30, 2021Another Nigel Slater masterpiece !
May 22, 2022
His simple yet inviting recipes are always an inspiration! We have been eating more vegetarian/vegan dinners lately and Mr. Slater gets some of the credit for that.
April 29, 2024
Beautiful and inspiring. Got it from the library but would love to own a copy as well as the autumn/winter one
October 23, 2024
This a great vegetarian cookbook. Lovely pictures, delicious recipes! My only complaint is the size and thickness...it makes it hard to keep the book open on your bench when trying to follow a recipe
November 6, 2024
Beautiful recipes, can't wait to try them all when it's warmer!
May 20, 2019
One of the most gorgeous and appealing cookbooks I’ve ever seen. I bought this in London a couple of days after seeing “Toast”, the play based on his memoir of his childhood. I loved the play, so I was already willing to give this a try, but when I opened the book there was no turning back. When it comes to cookbooks I have rule that I have to want to actually try at least five recipes in the book for me to be allowed to buy it - here I want to try pretty much all of them. The photos look real and wonderfully appetizing, and the added calligraphy brushstrokes are just beautiful.
The whole book makes me think of that moment where you’re about to stick your fork or spoon into the meal for the first time. It’s utterly sensual, and I cannot wait to use it to cook.
Edit: I just made a dish following one of the recipes and it's so good and simple. I'm very happy.
The whole book makes me think of that moment where you’re about to stick your fork or spoon into the meal for the first time. It’s utterly sensual, and I cannot wait to use it to cook.
Edit: I just made a dish following one of the recipes and it's so good and simple. I'm very happy.
Displaying 1 - 22 of 22 reviews