Chocolate limes, buttered brazils, sherbert dib-dabs and marshmallows. Food writer Nigel Slater charts the origins of British sweets and chocolates from medicinal, medieval boiled sweets to the chocolate bars that line the supermarket shelves today. With adverts of the sweets everyone remembers and loves, this nostalgic, emotional and heartwarming journey transports Nigel back to his childhood by the powerful resonance of the sweets he used to buy with his pocket money. Nigel recalls the curiously small toffee that inspired him to write his memoir, the marshmallow, which he associates with his mother, and the travel sweet, which conjures up memories of his father.
Nigel Slater (born 9 April 1958) is an English food writer, journalist and broadcaster. He has written a column for The Observer Magazine for over a decade 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. Nigel goes to Scotland for Christmas enjoying Venison and Apple martinis in the Christmas Special as part of the Simple suppers/cooking series
Nigel Slater takes us on a nostalgic, funny and heartwarming journey back in time exploring the earliest origins of cake in Britain, charting the ways in which Neolithic man used to munch on flat compacted handfuls of grain, through to the ways in which Elizabethan cooks discovered the magical raising agent that is the egg white and the impact of developments in kitchen technology on our cake consumption. Cake has come a long way from its earliest manifestations and Nigel brings this tastiest of culinary histories to life. He finds out about the ancient rituals surrounding the baking and eating of cake and the ways in which buns were once considered too risqué for us common folk and so were banned. He goes back to school to learn about the science behind a successful bake, explores whether our desire to eat cake really is just a question of mind over matter, examines the rise and popularity of the cupcake and comes face to face with some grisly cakes created by bakers hoping to revolutionise what we mean when we refer to a cake.
Nigel Slater takes us on a nostalgic, funny and heart-warming journey back in time - through the biscuit tins of mum and dad, the doilies and saucers of aunties and grannies, the lunch boxes of friends and siblings. Nigel charts the origins of the humble biscuit, from its vital contribution to Britain's nautical dominance of the globe, through to the biscuit tin becoming that most ubiquitous of household items. He explores the history of our most famous brands, uncovering the Georgian and Quaker origins of the biscuits we love and eat today, meeting eccentric biscuit anoraks who have dedicated their lives to a love of these simple baked treats and meeting scientists who squash, dunk and ignite biscuits for research purposes. Nigel recalls the biscuits he found in his lunch box, the ones he cherished and the ones that would shape his formative years. He asks why it is, that of all the treats we indulge in on a regular basis, the biscuit has become such a dependable culinary companion. What makes Britain a nation of ardent biscuit eaters like no other in the world, with a £2.3 billion industry to match?
Chocolate limes, Buttered Brazils, Sherbet dib-dabs and Marshmallows - as part of the Food, Glorious Food season, food writer Nigel Slater charts the origins of British sweets and chocolates from medicinal, medieval boiled sweets to the chocolate bars that line the supermarket shelves today.
Food writer and cook Nigel Slater meets devoted home cooks across multicultural Britain to find out culinary secrets from across the world and discover what makes different cultures in Britain tick.
Cook Nigel Slater explores classic culinary pairings, working out why these combinations taste so good and how we can use this knowledge to make us better cooks.