Nigel Slater on Summer Combos

One of our favorite authors with some suggestions for the moment:

“Charentais melon amid soft folds of mildly herbal prosciutto; milky mozzarella and warm tomatoes; gooseberries and elderflower; broad beans, young and sweet, with smoky ham; poached salmon and crisp, cold cucumber. Summer’s classic marriages are the sort of gentle offerings you might want to eat under a large, shady tree. As the season progresses, the need for recipes diminishes, and meals rely more on our own intuition and good taste.”

Read the entire article at the Guardian.

2 Responses to “Nigel Slater on Summer Combos”

  1. meddie Says:

    Don, when I read Nigel Slater in The Guardian or his marvellously seductive cookbooks, I wonder why the British tradition of food writing is so much more enticing on the whole than our own home-grown style. Nigel Slater, Hugh Fearnly-Whatszit, Elisabeth Luard, Jane Grigson, Rick Stein, and of course the incomparable Elizabeth David, all seem to celebrate taste, texture, and the pleasures of the kitchen with a well-developed aesthetic, a gusto, that’s often lacking in our approach. They embrace food. So often we seem to be afraid of it, afraid of fat and carbs and salt, afraid the recipe might not turn out right, afraid we’re not eating the politically correct, socially advanced thing. Are we missing something? I think so.

  2. Don Says:

    Thanks for the lovely comment. I couldn’t agree with you more! The British food writers seem to understand – relative to their American counterparts – the wholeness of food: where it comes from, the realities of being a carnivore, etc. We do have a growing awareness of these things here, but we have a ways to go.

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