A Cook’s Book: The Essential Nigel Slater with over 200 recipes

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The story of my cooking life, from the first tray of jam tarts I made with my mother when I was nine, to the food I cook now, in my kitchen at home. But I also enjoy those that are more than just cold instructions, those that are more than simply ‘do this, do that. A longtime food columnist in the UK and the author of fifteen previous books, he cooks food which is sometimes unmistakably British—Cumberland sausage with cheddar roasted-potato mash; smoked haddock and mussel pie—and a page or two later he’s suggesting food which is resolutely, nimbly not of any single tradition: broccoli with pumpkin seeds and bread crumbs; ground lamb with lime and cilantro. Sharing food with those at your table - passing round a bowl of late autumn raspberries or a slice of sugar-encrusted blackberry and apple pie – is heart-warming enough, but a recipe posted in a newspaper, ephemerally on social media or in more lasting form in the pages of a book, has the chance to be shared even more widely.

Receiving no public funding, the RA depends on the continuing generosity of our supporters and Friends. For more details, please consult the latest information provided by Royal Mail's International Incident Bulletin. It is just a recipe, a suggestion for something you might like to make for others, but it is what I do.

We use Google Analytics to see what pages are most visited, and where in the world visitors are visiting from. In that recipe for the lamb with lime and cilantro, Slater gives us the conversation and guidance he wants from a recipe: “Add the lamb and let it color appealingly. There are chapters on vegetarian suppers and meat-feasts; cakes for everyday and special occasions; bread, everyday suppers and the ritual of tea. Every time Nigel Slater announces a new book, I quickly make a spot next to all his other books that sit on my bookshelf. A salad tossed together with broad beans, salted ricotta and the first white-tipped radishes of spring; a roast chicken, its crisp skin served with a fat jug of its roasting juices on an autumn day or a gloriously messy platter of grilled aubergines, hummus and torn flatbread shared with the best of friends.

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The RA is a unique institution, an independent charity with a mission to be a clear, strong voice for art and artists, where art is made, exhibited and debated. From the first jam tart Nigel made with his mum standing on a chair trying to reach the Aga, through to what he is cooking now, this is the ultimate Nigel Slater collection brimming with over 200 recipes.

Chapters include: a slice of tart, a chicken in the pot, everyday greens, the solace of soup and the ritual of tea. The best recipes are those that not only work but a delight to read, contain a useful tip or two, and guide the reader to a useful result with ease. There is something - and this is the point really - that goes hand-in-hand with making something to eat, that transcends putting the finished dish on the table. And that is where a good recipe comes in and partly the point of what I do, to guide a new cook towards a pleasing dinner, and for those who have been cooking for years, to share a recipe that they may not know. You can unsubscribe from our list at any point by changing your preferences, or contacting us directly.I like to hear the voice of the cook who tempted me to follow their recipe, to feel they are beside me in the kitchen as I cook, a guide and a friend. Watching the progress of dinner as you stir onions in a pan, at first crisp, white and pungent – you may have shed a tear - then slowly becoming translucent gold, darkening to bronze, all the time becoming softer, sweeter. From the first jam tart he made with his mum standing on a chair trying to reach the Aga, through to what he’s cooking today, A Cook’s Book is the ultimate Nigel Slater collection.