How to Eat: The Pleasures and Principles of Good Food
Editorial Reviews
Amazon.com
"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 Price
--This text refers to an out of print or unavailable edition of this title.
Book Description
"[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
"A chatty, sometimes cheeky, celebration of home-cooked meals."
-USA Today
"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
How to Eat: The Pleasures and Principles of Good Food
How to Eat: The Pleasures and Principles of Good Food,Nigella Lawson,Wiley,0471257508,Cookery,Cooking,Cooking / Wine,Food,General,Reference,Cooking / General,General cookery
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