So far, I've mostly enjoyed thumbing through and reading his words. On turnips: "The soil-encrusted root, gnarled like the bark of an old tree, hides a creamy flesh that is both earthy and sweet. Snapped in half, it smells of freshly dug ground. Roasted in butter, it smells of warm heather honey. I value the parsnip for its gentle sweetness, its happy marriage with the crusted edges of a piece of roast beef, and the velvety soup you can make even from its woody core."
For those of you whose stomachs turn at this kind of descriptive prose, I should also point out that Slater has a droll streak too (he's British, of course he does): "Not for me the pile of buttered carrots on the plate. Too sweet, too orange, (too bloody cheerful more like it)." He also refers to the common eggplant as "that big purple shlong we know so well."
Though I haven't followed any recipes yet, I have already found his tips handy. A handful of baby turnips, freshly dug from our garden, were as good as they could be when glazed with butter, a big pinch of sugar, and a sprinkling of dill. (I say "as good as they could be" because these particular turnips were probably in the ground too long.) Oyster sauce, soy sauce, chicken broth, masses of chopped cilantro, and a hot wok transformed a hunk of rapidly browning cabbage into a super pleasing lunch. I'm looking forward to cooking the crap out of this book in 2012.