I bought the book last year but I read it very very slowly. It is written as a diary (almost one article a day) and now I am still in January. See, I read it very slowly. However, reading Nigel’s book is really a sense-awakening experience. People in cooking shows often say “wow factor." For me, every sentence from Nigel contains lots of wow factors.
The ingredient of a dish and the cooking tool he use sounds so exotic (and lots of them are unknown words to me). The way he describes food and its flavor is really new to me. Although I’ve read a lot of novels, I have never known that words can be so alive. So even if every time I can only read a few paragraphs, it is always a delightful experience. I watched Simper Supper before, it’s really nice but a little bit fast in its pace. I would rather read his books.
In Taiwan, most cook books are either written by local authors or translated from Japanese cook books. Books by famous TV chefs or celebrities are hard to find, so far I only see Jamie Oliver’s book being translated. I think it’s because he is more famous than other chefs in Taiwan. Also, the culinary culture is different from countries to countries, so, a lot of ingredients used by western chefs are not easily to be seen here, just as people can only go to the stores in China town if they want to cook Asian food. So it is understandable why publishers are less interested in translating cook books from western countries. I’m glad there is still Page One and there are lot of cook books with delicious photos there, not to mention there are tons of cook books in public libraries. If I want to look at some nice food pics, I know where to find them, and I think I can keep on reading Kitchen Diaries II without knowing when I will read it through. Nigel has published lots of books, most of them are as thick as this one. How can he write so many words? Amazing. Another wow factor to me.