How to Eat by Nigella Lawson presents simple yet elegant approach to food, including recipes like this complete Midsummer Dinner: Pea, Mint, and Avocado Salad, Beef Fillet with Red Wine, Anchovies, Garlic, and Thyme (with a Tagliata variation), New Potatoes, Warm Spinach with Lemon, and Strawberries in Dark Syrup with Proust's Madeleines.
by Nigella Lawson
From the Dust Jacket:
"Although it's possible to love eating without being able to cook, I don't believe you can ever really cook unless you love eating." —Nigella Lawson
Earthy, witty, and totally passionate about eating, British food phenomenon Nigella Lawson has taken North American kitchens by storm with the huge success of her television show, Nigella Bites.
How to Eat is the book that started it all—her signature, all-purpose cookbook that became a blockbuster bestseller on its publication in England and has now sold hundreds of thousands of copies on both sides of the Atlantic.
How to Eat is Nigella at her best and most complete. Here is her total (and totally irresistible) approach to food, in which she lays bare her secrets for finding pleasure in simple things that we cook and eat every day: no fussy instructions or overachieving recipes, just a joyous celebration of home-cooked dishes that are easy to make and serve—and deliciously satisfying to eat.
Best of all, Nigella knows 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. That's why How to Eat has chapters for different needs and situations, including meals for one and two people, low-fat cooking, weekend dining, and cooking for babies and small children.
With her easy, conversational style, Nigella makes you feel as if she's right there in the kitchen with you as she shares 350 mouthwatering recipes that range from the truly sublime Tarragon French Roast Chicken to a totally seductive Chocolate Raspberry Pudding Cake. She eases you through every preparation detail—from coordinating the oven settings and timing for dishes that must be served together to suggesting the perfect wine for the meal 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.
With advance preparation tips and great leftover ideas, Nigella 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.
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.
More about How to Eat from Nigella's website.
Nigella Lawson, a former columnist for London's Evening Standard and the Times, is a columnist for Talk magazine, a freelance journalist for Vogue magazine, and a broadcaster for two British network television programs.
"Cooking is not about just joining the dots, following one recipe slavishly and then moving on to the next. 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." —Nigella Lawson
Other books by Nigella Lawson:
Buy How to Eat
This page created August 2007
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