🔕 🔔

My Basket ()

The Piglet2012 / First Round, 2012

Tender: A Cook and His Vegetable Patch


Nigel Slater

Get the Book

The Perfect Bite Cookbook

The Perfect Bite Cookbook

Jennifer Jasinski

Get the Book

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

Get the Book

Do you Agree? (10 comments)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar

Are you channeling your best self with this comment?
(If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
Bb911bcd 2446 4d8f 848f cdc2090e999a  leaf cake

almost 6 years ago Bevi

Lovely, to the point review.

F8c5465c 5952 47d4 9558 8116c099e439  dscn2212

almost 6 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Tender is a life-changer. Enough said.

4798a9c2 4c90 45e5 a5be 81bcb1f69c5c  junechamp

almost 6 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!

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

almost 6 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

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

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

almost 6 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!

092efd1a f34b 461d 89b1 f3e76e0ce940  dsc 0028

almost 6 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!

23b88974 7a89 4ef5 a567 d442bb75da04  avatar

almost 6 years ago Victoria Carr

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

367d3166 a466 4b67 a123 677d02f016b1  ls

almost 6 years ago gluttonforlife

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

C7ef0848 b3da 4d43 8fda 59ce0ec5ff83  jules

almost 6 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.)

B69629aa 5e0e 481d 8b22 486380fe9436  img 20180103 091233 972

almost 6 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.



  Enter your email below and we'll send you instructions on how to reset your password

Account Created


Logged In


Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.