The Piglet2012 / First Round, 2012

Tender: A Cook and His Vegetable Patch


Nigel Slater

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The Perfect Bite Cookbook

The Perfect Bite Cookbook

Jennifer Jasinski

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The Judgment


By Jacob Weisberg

The Perfect Bite is the kind of gorgeous cookbook that no one I know would actually use. A self-published portfolio of precision-engineered, photogenic dishes from Rioja, a restaurant in Denver, it appears to have been created as a souvenir for visitors who have undergone its tasting menu. To call the dishes elaborate doesn't begin to describe it. A characteristic recipe for Four-Cheese Pea Ravioli, Morels, Spring Peas, and Garlic Puree has 24 steps, none of them easy. By the time you got done making it, some of the ingredients would have gone out of season. All of the recipes culminate in elaborate instructions on "assembly and plating" — useful for reverse-engineering a wonderful restaurant experience, perhaps, but too fussy for even the most elaborate of civilian dinner parties. Lacking a staff of kitchen slaves and a deep fryer to prepare Tempura-Preserved Lemons or Goat Cheese Beignets, I took this book as more of a suggestion about flavor combinations. Medjool dates, blue cheese, and almonds go excellently together in an arugula salad, though this should really be listed as a dessert. The same goes for Seckel pears and Taleggio. Jasinski's sweets themselves, such as Smoked Macadamia Chocolate Tart and S'mores Pot de Crème, just sounded excessive.

Tender is precisely the opposite — a cookbook not just to gape at, but to live by. It became my all-time favorite almost as soon as the Piglet sent it to me last summer. I've since become its chief evangelist, buying several copies as gifts for friends and cooking from it almost exclusively. More than any other recipe book I've ever used, it reflects how I want to cook and eat most of the time — unfussy, seasonal, largely vegetable-based but not vegetarian dishes. Nigel Slater is the admired food writer for the London Observer whose memoir Toast, about growing up obsessed with food in a working-class British family, was made into a film. His approach is very English-insouciant, with minimal ideology and a special appeal for those — dare I say male? — cooks among us who are more interested in improvisation than exactitude. Broken down into 29 chapters about different vegetables that grow in Slater's backyard garden in London, it's all a handful of this and a large pinch of that, with some "dark and interesting ham" thrown in. Nothing takes very long to make and it doesn't require a trip to Sur La Table for more gadgets. It's also refreshingly virtue-free. Slater fries kale in bacon and drowns Swiss chard with cream and Parmesan — two of my favorite recipes. If you are American, you may want to cut the cream in half. His baked ratatouille has become a staple in our house, dead easy to make and more delicious than many stovetop versions I've tried, where you have to treat each vegetable as a separate personality with its own issues. If you have a garden or are a member of a CSA, this book will inspire you to turn those dusky kohlrabi, leeks, and lima beans into dishes you want a second helping of, instead of keeping them for compost. Slater is a wonderful, engaging writer, well worth reading on the subject of food even if you aren't planning to cook anything.

And the winner is…

Tender: A Cook and His Vegetable Patch

Tender: A Cook and His Vegetable Patch

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Do you Agree? (10 comments)


about 3 years ago Bevi

Lovely, to the point review.


about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Tender is a life-changer. Enough said.


about 3 years ago ChefJune

June is a trusted source on General Cooking.

I haven't had a chance to peruse either of these books, but Jacob's review makes me want to run out and buy Tender!


about 3 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Interesting, informative and well-written. I appreciate this frank and incisive piece. ;o)


about 3 years ago The Fiery Epicurean

Weisberg wrote a beautiful review. It was straight to the point and informative. I have a huge vegetable garden every year and I am excited to see how Tender will inspire me! Bravo!


about 3 years ago cookbookchick

What's so wonderful about the Piglet competition is how each reviewer brings a distinct voice and viewpoint to the table, whether long-winded or succinct. I love that they don't pull their punches, however hard that must be on authors who have labored with love over their books. I ate at Rioja on my one and only trip to Denver a couple of summers ago -- it is a fine restaurant and if I ever find myself in Denver again, I will go back, so it will be fun to look at Jennifer's book. But I am such a fan of Nigel Slater, whose work I discovered in a bookstore in Sydney, Australia, years before he was known in the U.S. I hauled several volumes home in my luggage and cook frequently from them, and his newer works. Just about any cookbook would have a tough go against one of his!


about 3 years ago Victoria Carr

What a beautifully written, interesting, effective review. Well done.


about 3 years ago gluttonforlife

A remarkably succinct and eloquent review that appears to do justice to both books. More like this, please.


about 3 years ago JuliaB

Nigel Slater is my favorite food writer of all time, so I'm thrilled to see him win. Tender is a wonderful ode to vegetables (as is Ripe, his volume on fruit). His recipes are inspiring jumping boards for how to cook, not dictations to follow to the letter. If you've been to the farmer's market, Tender is the book to turn to. A beautiful bunch of beets? Flick over to his chapter on beets, and you have not just recipes but pairings and how to grow the vegetable.

(And no cook should be without Slater's The Kitchen Diaries.)


about 3 years ago Shalini

Mr. Weisberg's sentence"By the time you got done making it, some of the ingredients would have gone out of season. " is very clever and describes so many cookbooks out there today. I totally get when he describes The Perfect Bite as being more like a souvenir from a restaurant meal. The dishes sound delicious and time-consuming, and I guess that's why you'd pay to eat there. As for Tender, volumes one and two have been available in Canada for awhile and I am going to look up the creamy parmesan kale recipe. Anything with bacon in totally flies in this house too. Thanks for a great review.