A Cook’s Book

af Nigel Slater

Breaking bread'It started with a baguette. That first loaf, bought at dawn from a boulangerie on my way home after a night out in Paris, still warm, its crust crackling. The floury, craggy point of the bread - more crust than crumb, more air than loaf -wrenched off as I walked, and eaten (sans beurre, sans confiture, sans jambon) in the street will never leave me.' So, back to simple'Dinner is rarely more than a single dish in this house. A bowl of chilli and greens; plump, garlicky beans slowl... (Læs mere)