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How to Be a Domestic Goddess: Baking and the Art of Comfort Cooking (*Metric) by Nigella Lawson |
by Nigella Lawson
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by Nigella Lawson
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by Nigella Lawson
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by Nigella Lawson
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Product Description
From 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:
- "Cook in advance and, if the worse comes to the worst, you can ditch it. No one but you will know that it tasted disgusting, or failed to set, or curdled or whatever."
- On the proper English trifle: "When I say proper I mean proper: lots of sponge, lots of jam, lots of custard and lots of cream. This is not a timid construction ... you don't want to end up with a trifle so upmarket it's inappropriately, posturingly elegant. A degree of vulgarity is requisite."
- "Too many people cook only when they're giving a dinner party. And it's very hard to go from zero to a hundred miles an hour. How can you learn to feel at ease around food, relaxed about cooking, if every time you go into the kitchen it's to cook at competition level?"
--Joan Price --This text refers to the Paperback edition.
Review
'How to Eat may just be the best cookery book ever', The Daily Telegraph .'A love letter to all things culinary', Tatler .'A gloriously sensual wander through the possibilities of food. The recipes read more like seduction than instruction', Independent
--This text refers to the
Paperback
edition.
Inside This Book
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First Sentence
The Great Culinary Renaissance we have heard so much about has done many things-given us extra virgin olive oil, better restaurants, and gastroporn-but it hasn't taught us how to cook. Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
The Great Culinary Renaissance we have heard so much about has done many things-given us extra virgin olive oil, better restaurants, and gastroporn-but it hasn't taught us how to cook. Read the first page
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Concordance
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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What do customers ultimately buy after viewing this item?
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63% buy the item featured on this page: How to Eat: The Pleasures and Principles of Good Food CDN$ 24.56 |
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17% buy How to Be a Domestic Goddess: Baking and the Art of Comfort Cooking (*Metric) CDN$ 22.05 |
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7% buy Nigella Express: Good Food Fast CDN$ 31.50 |
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7% buy Nigella Christmas: Food Family Friends Festivities CDN$ 20.16 |
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