• A Slice of Fried Gold
  • A Slice of Fried Gold
  • A Slice of Fried Gold
  • A Slice of Fried Gold
  • A Slice of Fried Gold
  • A Slice of Fried Gold
  • A Slice of Fried Gold
  • A Slice of Fried Gold
  • A Slice of Fried Gold
  • A Slice of Fried Gold
  • A Slice of Fried Gold
  • A Slice of Fried Gold
  • A Slice of Fried Gold
  • A Slice of Fried Gold
  • A Slice of Fried Gold
  • A Slice of Fried Gold
  • A Slice of Fried Gold
  • A Slice of Fried Gold
  • A Slice of Fried Gold
  • A Slice of Fried Gold
  • A Slice of Fried Gold
  • A Slice of Fried Gold

A Slice of Fried Gold: Taste my Memories: Signed Edition

Film, TV & Radio Biographies
Hardback Published on: 28/09/2023
£22.00
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Bookseller Reviews

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A Slice of Fried Gold
Autobiography meets cookbook
What's not to love, Nick Frost writes how he talks, the kind of kind hearted down to earth hilarious mate we all want and on top of that cooks some great s... READ MORE
Too many books not enough time

Synopsis

From Spaced and Hot Fuzz to Paul and Truth Seekers, Nick Frost has lit up our screens for decades with his perfectly observed, just-the-right-side-of-absurd sketches and films. He's also a keen, self-taught cook: so keen, in fact, that in lockdown, he personally delivered pies to his Instagram followers. This book is his love letter to food, to kitchens and the people in them. Nick's favourite thing to eat aged 10 was his mother's stroganoff and as her alcoholism worsened, he began to learn to cook it himself, gradually taking over and using it as a magic trick to conjure up the very best bits of her - the stable, sober bits, which became harder to find as the years went on. This was the beginning of a lifelong love of process and technique, of escaping into a world of hisses, blips and thunks of a knife on a board.

  • Publisher: Bonnier Books Ltd
  • ISBN: 2928377219604
  • Number of pages: 320
  • Dimensions: 234 x 153 mm

Customer Reviews

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A Slice of Fried Gold
Great fun
A fast amusing read with some great recipes. Can’t help but smile when reading, and I’ve bookmarked a few of the recipes to try. It’s not knockout literatu... READ MORE
John Parker