A Thousand Feasts

PRAISE FOR A THOUSAND FEASTS:

‘Slater is at his best on food and travel: his ability to evoke a culture and a mood (and his food writing by itself does both) is remarkable … He is a purveyor of the good life, simplicity, cosiness and warmth’Sunday Times

‘Slater’s greatest talent is making the ordinary extraordinary, showing us how to revel in a ripe fig or a piece of cheese … He may worry that he sounds trite and that his musings on diminutive pleasures are trivial, that he hasn’t answered any of the big questions about the universe, but as I leave I feel grateful for Slater, the god of small things’ The Times

‘I loved this. It is a secular book of hours – thoughts and pleasures beautifully cadenced and generously placed’ Edmund de Waal, author of The Hare with Amber Eyes

‘Nigel Slater has a magical capacity to find beauty in the smallest moments. A nourishing, sustaining book’ Olivia Laing, author of The Garden Against Time

‘Nigel Slater’s prose is the rarest delicacy of all: exquisite yet effortless, filled with heart, tenderness, yearning and humour. I feel so lucky to exist in a time when Slater is writing about what it is to be alive’ Elizabeth Day, author of Friendaholic

‘The granular detail and the passion are obviously signature Slater, but this book feels different: a sort of timeless diary, with its glimpsed, generous offerings to the tired reader, who in days like ours might forget that there’s still so much beauty to be had’ Jessie Burton, author of The Miniaturist

‘Toast brandished food as a weapon. Feasts provides a panacea, allowing the author the boyhood moments he was denied, whether sneaking bites of biscuit batter or fretting in Tokyo under the stern, schoolmistress glare of a “disapproving eel lady” … ephemeral and enriched by pathos’ Irish Times

Nigel Slater is one of Britain’s most highly regarded food writers. His beautifully written prose, warm personality and unpretentious, easy-to-follow recipes have won him a huge following. He writes an award winning weekly column in the ‘Observer’ and edits their ‘Food Monthly’ supplement, and he is a regular contributor to Sainsbury’s ‘The Magazine’.