The Piglet2012 / First Round, 2012

Tender: A Cook and His Vegetable Patch

Tender

Nigel Slater

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VS
The Perfect Bite Cookbook

The Perfect Bite Cookbook

Jennifer Jasinski

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Judged by: Jacob Weisberg

9472700f 9900 4f5a 8a7d 682b1e6d71d4  jacob weisberg

Jacob Weisberg is Chairman of The Slate Group, a unit of The Washington Post Company devoted to developing a family of Internet-based publications through start-ups and acquisitions. The Slate group's roster includes Slate, The Root, the video site Slate V, and ForeignPolicy.com, as well as the bi-monthly print journal, Foreign Policy. Weisberg served as editor of Slate from 2002 until 2008. He has also been a Contributing Writer for The New York Times Magazine, a contributing editor of Vanity Fair and a reporter for Newsweek in London and Washington, as well as an editorial page columnist for the Financial Times. His regular opinion column is published by Slate.

The Judgment

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? (9 comments)

user avatar 23b88974 7a89 4ef5 a567 d442bb75da04  avatar

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Bb911bcd 2446 4d8f 848f cdc2090e999a  leaf cake

Lovely, to the point review.

F8c5465c 5952 47d4 9558 8116c099e439  dscn2212

Tender is a life-changer. Enough said.

4798a9c2 4c90 45e5 a5be 81bcb1f69c5c  junechamp

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!

B3038408 42c1 4c18 b002 8441bee13ed3  new years kitchen hlc only

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

5eaad714 4069 4c73 a820 cc36de797270  378765 10100142819201243 27206805 43631123 963932696 n

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!

23b88974 7a89 4ef5 a567 d442bb75da04  avatar

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

367d3166 a466 4b67 a123 677d02f016b1  ls

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

C7ef0848 b3da 4d43 8fda 59ce0ec5ff83  jules

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.)

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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.