Cookbooks
| Title | Published | Buy on Amazon |
|---|---|---|
| “Marie Claire” Cookbook | 1992 | Buy |
| Real Fast Food | 1992 | Buy |
| Marie Claire’s Creative Cuisine | 1992 | Buy |
| Real Fast Desserts | 1993 | Buy |
| Real Fast Puddings | 1993 | Buy |
| 30 Minute Cookbook | 1994 | Buy |
| The 30-Minute Cook | 1994 | Buy |
| 30-minute Suppers | 1996 | Buy |
| Real Cooking | 1997 | Buy |
| Real Good Food | 1997 | Buy |
| Real Food | 1998 | Buy |
| Appetite | 2000 | Buy |
| Thirst | 2002 | Buy |
| Tender | 2009 | Buy |
| Ripe | 2012 | Buy |
| Eat | 2013 | Buy |
| The Christmas Chronicles | 2017 | Buy |
| Greenfeast: Spring, Summer | 2019 | Buy |
| Greenfeast: Autumn, Winter | 2019 | Buy |
| A Cook’s Book | 2023 | Buy |
Memoirs
| Title | Published | Buy on Amazon |
|---|---|---|
| Toast | 2003 | Buy |
| The Kitchen Diaries II | 2012 | Buy |
| Notes from the Larder | 2012 | Buy |
| The Kitchen Diaries by Nigel Slater | 2020 | Buy |
| A Year of Good Eating | 2020 | Buy |
| A Thousand Feasts | 2024 | Buy |
Non-Fiction
| Title | Published | Buy on Amazon |
|---|---|---|
| Eating for England | 2005 | Buy |
Nigel Slater has been writing about food since the early 1990s, and what has made him last is the consistency of his approach: he writes about cooking as something you do for pleasure and comfort, not to impress. His early books, Real Fast Food and the 30-minute series, addressed practical weeknight cooking with warmth and without condescension. His later work, books like Tender, Eat, and A Cook’s Book, became more expansive, following the seasons and his own curiosity wherever they led.
The memoir strand of his work is equally important. Toast, published in 2003, is a brilliant piece of writing about a 1960s and 70s English childhood, told almost entirely through food memories: the smell of frying liver, the taste of a specific brand of biscuit, the way certain meals mark a moment in family life. The Kitchen Diaries and its sequels carry the same quality into adult life, recording what he cooked and ate across the seasons with the kind of honesty that makes you want to cook immediately.
Slater is not a chef and has never pretended to be one. He is a home cook with strong opinions and a gift for describing flavors and textures in prose that makes reading his books as satisfying as cooking from them.