"A chatty, sometimes cheeky,celebration of home-cooked meals."
Through her wildly popular television shows, her five bestselling cookbooks, her line of kitchenware, and her frequent media appearances, Nigella Lawson has emerged as one of the food world's most seductive personalities. How to Eat is the book that started it all—Nigella's signature, all-purpose cookbook, brimming with easygoing mealtime strategies and 350 mouthwatering recipes, from a truly sublime Tarragon French Roast Chicken to a totally decadent Chocolate Raspberry Pudding Cake. Here is Nigella's total (and totally irresistible) approach to food—the book that lays bare her secrets for finding pleasure in the simple things that we cook and eat every day.
"[Nigella] brings you into her life and tells you how she thinks about food, how meals come together in her head . . . and how she cooks for family and friends . . . A breakthrough . . . with hundreds of appealing and accessible recipes."
—Amanda Hesser, The New York Times
"Nigella Lawson serves up irony and sensuality with her comforting recipes . . . the Queen of Come-On Cooking."
—Los Angeles Times
"Nigella Lawson is, whisks down, Britain's funniest and sexiest food writer, a raconteur who is delicious whether detailing every step on the way towards a heavenly roast chicken and root vegetable couscous or explaining why 'cooking is not just about joining the dots.'"
—Richard Story, Vogue magazine
"synopsis" may belong to another edition of this title.
"Cooking is not about just joining the dots, following one recipe slavishly and then moving on to the next," says British food writer Nigella Lawson. "It's about developing an understanding of food, a sense of assurance in the kitchen, about the simple desire to make yourself something to eat." Lawson is not a chef, but "an eater." She writes as if she's conversing with you while beating eggs or mincing garlic in your kitchen. She explains how to make the basics, such as roast chicken, soup stock, various sauces, cake, and ice cream. She teaches you to cook more esoteric dishes, such as grouse, white truffles (mushrooms, not chocolate), and "ham in Coca-Cola." She gives advice for entertaining over the holidays, quick cooking ("the real way to make life easier for yourself: cooking in advance"), cooking for yourself ("you don't have to belong to the drearily narcissistic learn-to-love-yourself school of thought to grasp that it might be a good thing to consider yourself worth cooking for"), and weekend lunches for six to eight people. Don't expect any concessions to health recommendations in the recipes here--Lawson makes liberal and unapologetic use of egg yolks, cream, and butter. There are plenty of recipes, but the best parts of How to Eat are the well-crafted tidbits of wisdom, such as the following:
--Joan PriceFrom the Inside Flap:
"Cooking is not about just joining the dots . . . It’s about developing an understanding of food, a sense of assurance in the kitchen, about the simple desire to make yourself something to eat. And in cooking . . . you must please yourself to please others."
And so Nigella Lawson begins How to Eat. Already a huge success in Britain, How to Eat is a joyous celebration of home-cooked food, simply prepared and presented. For Nigella Lawson, great food is not about cooking, but about eating. She demonstrates how everyone can explore and savor the world of food every day–whether it’s fitting cooking into a busy schedule or improvising with whatever ingredients are on hand.
Her easy, conversational style makes you feel as if she’s right there in the kitchen with you as she shares 350 delicious yet simple recipes that range from Tarragon French Roast Chicken to Chocolate Raspberry Pudding Cake. This is food to be made and enjoyed in real life, not just in the picture-perfect pages of a magazine. And that’s why all of the menus are set up so everything is ready to serve at the same time. Nigella Lawson orchestrates every single food preparation detail for you–from coordinating the oven settings and preparation timing for every dish to suggesting the perfect wine to accompany the meal served at your next dinner party. All of the recipes are accessible and, with short lists of ingredients, easy to adjust to suit different tastes and occasions.
Best of all, Nigella Lawson understands that the kitchen isn’t always an oasis of tranquility. Her world is the real world: where children are waiting to be fed, where unexpected guests arrive on the doorstep at dinnertime, where you run out of that key ingredient just after the stores close. From practical tips on advance preparation to great leftover ideas, she shows how to get the most from the pantry and the refrigerator as you move beyond recipes to develop your own sense of what food is about.
Chapters are organized around lifestyle, and include meals for one and two people, low-fat cooking, weekend dining, and cooking for babies and small children.
Whether used in the kitchen or read like a good novel, this book will spark a joyful rediscovery of eating and really enjoying food–and its preparation–as a wonderful part of your everyday life.
"About this title" may belong to another edition of this title.
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