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Books : Food & Drink : Food Writers : Nigella Lawson
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The accompaniment to her new 13 part prime-time series for the Autumn which will be perfect for those of us who need instant culinary gratification! Fast foods, ingenious short cuts, terrific time-saving ideas and easy, delicious meals for all the family.
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Nigella Lawson has long been among the most realistic as well as the most readable of writers on food. Her description of a three-star dinner really is a good second best to actually eating it yourself. But equally she knows the inestimable value of a bacon sandwich on sliced white. This wonderful book combines both of these talents as she sets out on the ambitious task to impart no less than "the Pleasures and Principles of Good Food". The book is neatly divided into categories--cooking in advance, weekend lunch, low fat and so on--each with its own passionate and intelligent introductory essay. The recipes are straightforwardly presented and the occasional school-mistress tone--"you must keep your stock in the freezer", "I loathe the acrid dustiness of standard-issue sherry"--is always justified by its implication of an entirely proper seriousness and her endless common sense. But most of all Lawson is a greedy eater who knows about food and can write like an angel. "I hate the new-age voodoo about eating", she declares. "The notion that foods are either harmful or healing, that a good diet makes you a good person". Hurrah! How to Eat is the perfect book for anyone who knows that food is more than fuel. --Nick Wroe
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Her devotees will be relieved to learn that, in Nigella Bites, the goddess returns among us, her attributes unmodified: the cashmere twinsets, the hair, the postmodern penchant for trailer trash, the eerily intense gaze, the Kim Novak eyebrows, all are present in this lavishly illustrated accompaniment to the TV series. To these may now be added the Playboy-bunny T-shirt and the lilac pashmina worn recklessly and negligently at the barbecue. So much for the essentials, now what about the food?The Nigella formula of fashion-flouting comfort food with knobs on is now pretty firmly established, so it will come as no surprise to find here American Pancakes with Wafer-Bacon and Maple Syrup, Chicken Soup with Kniedlach, Italian Sausages with Lentils, Whitebait or Chocolate Fudge Cake; yet there is room too for more sophisticated fare such as Thai Yellow Pumpkin and Seafood Curry, Bitter Orange Ice-Cream and Bagna Cauda. The chapter titles give as good an indication of the approach as one might want: they include All-Day Breakfast, Comfort Food, TV Dinners, Rainy Day and Trashy. Trashy (and one feels this chapter will in many ways give the most pleasure) offers a modified version of the now-notorious Ham in Coca-Cola from How to Eat, deep-fried Bounty bars in batter and the calorifically devastating Elvis Presley's Fried Peanut-Butter and Banana Sandwich.
This exemplifies the Lawson approach, teasing but serious, liberating too. It would be fair to say that there is probably nothing in this luscious and clever book that you wouldn't find a pleasure to cook and eat at home. --Robin Davidson
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Destined to become a classic like HOW TO EAT, written with the same gorgeously sensual, evocative and inimitable style, and packed with over 200 recipes from all over the world and from near to home, FEAST proclaims Nigella's love of life and great food t
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The cover of Forever Summer features Nigella Lawson posing in a convertible car with luggage piled behind her, as though driving along the Riviera. Her beaming smile, however, betrays a hint of strain. Can she be wondering whether success and fame constitute something of a treadmill? Given that she has attained iconic single-name status, will she ever be able to return, should she wish, to the humble obscurity of serious journalism?If treadmill it is, it's one she continues to work with considerable panache. What she never lacks is poise: her effortless blend of the artless and the deeply considered does not fail, here, to beguile. Nigella's appeal is, of course, a lifestyle thing--you, too, could be at once an intelligent modern woman and an old-fashioned vamp, draped in pashminas and liable impulsively to pop off for a run down to Monte. In all this, and especially if you take her television persona into account, the food can seem a little incidental. But it is of course at the heart of the project. Nigella Lawson seems to have a knack of thinking creatively about food which allows her to turn a recipe over in her hands, as it were, give it a tweak and turn it into something livelier and fresher than it was before. So her Greek Salad marinates the red onion and omits the sapid cucumber, substituting sliced fennel. Barbecued Sea Bass is stuffed with preserved lemons (pickled, incidentally, in a usef! ully unusual way). Roast Potatoes are given in their Swedish Hasselback form (sliced nearly through, so they fan out in cooking). The section on ices is adorned with Margarita Ice Cream ("surely what angels would eat at their hen night"), while Nigella indulges her inner slapper with Slut-Red Raspberries in Chardonnay Jelly. Above all, she communicates, through dozens and dozens of recipes, the ideals of freshness, simplicity, spontaneity and immediacy, a combination it's hard to resist. --Robin Davidson
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Those who love comfort food have cause to be grateful for Nigella Lawson's book How to Be a Domestic Goddess. Cause, too, perhaps, to wonder that she isn't the size of a house, since baked comfort foods typically encompass large quantities of butter, cream, eggs, sugar, chocolate, nuts, cream cheese and all the other foodstuffs to which with dreary inevitability attaches the deadly word "sinful". But in Nigella Lawson's hands these dangerous, even feared, substances are transmuted alchemically into the healing balms of the goddess, who presides (perhaps a little ironically) over a harmonious kitchen realm.The recipes are suitably divine, covering cakes, biscuits, pies, puddings, breads, with special sections on cooking for (and by) children and Christmas. Most are sweet, though there is a choice selection of savoury pies and puddings--Pizza Rustica, Steak and Kidney Pudding, Cornish Pasties. The sweet things range from the airy elegance of Pistachio Macaroons, through the luscious spiciness of Norwegian Cinnamon Buns, to the trailer-trashiness of Coca-Cola Cake.
Nigella Lawson's poise never falters, whether she is discussing serving mulled wine with mince pies ("Don't fight it") or a strange passion-fruit liqueur required for one of her trifles ("the most divinely camp liqueur you could ever come across"). She plays a kind of game with her readers, insisting constantly on her greed, but really invoking our own. What a fascinating book: hints of obsessiveness revealed behind the beautifully projected personality of a laid-back voluptuary.--Robin Davidson
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The cover of Forever Summer features Nigella Lawson posing in a convertible car with luggage piled behind her, as though driving along the Riviera. Her beaming smile, however, betrays a hint of strain. Can she be wondering whether success and fame constitute something of a treadmill? Given that she has attained iconic single-name status, will she ever be able to return, should she wish, to the humble obscurity of serious journalism?If treadmill it is, it's one she continues to work with considerable panache. What she never lacks is poise: her effortless blend of the artless and the deeply considered does not fail, here, to beguile. Nigella's appeal is, of course, a lifestyle thing--you, too, could be at once an intelligent modern woman and an old-fashioned vamp, draped in pashminas and liable impulsively to pop off for a run down to Monte. In all this, and especially if you take her television persona into account, the food can seem a little incidental. But it is of course at the heart of the project. Nigella Lawson seems to have a knack of thinking creatively about food which allows her to turn a recipe over in her hands, as it were, give it a tweak and turn it into something livelier and fresher than it was before. So her Greek Salad marinates the red onion and omits the sapid cucumber, substituting sliced fennel. Barbecued Sea Bass is stuffed with preserved lemons (pickled, incidentally, in a usef! ully unusual way). Roast Potatoes are given in their Swedish Hasselback form (sliced nearly through, so they fan out in cooking). The section on ices is adorned with Margarita Ice Cream ("surely what angels would eat at their hen night"), while Nigella indulges her inner slapper with Slut-Red Raspberries in Chardonnay Jelly. Above all, she communicates, through dozens and dozens of recipes, the ideals of freshness, simplicity, spontaneity and immediacy, a combination it's hard to resist. --Robin Davidson
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Nigella Lawson has long been among the most realistic as well as the most readable of writers on food. Her description of a three-star dinner really is a good second best to actually eating it yourself. But equally she knows the inestimable value of a bacon sandwich on sliced white. This wonderful book combines both of these talents as she sets out on the ambitious task to impart no less than "the pleasures and principles of good food".The book is neatly divided into categories--cooking in advance, weekend lunch, low fat and so on--each with its own passionate and intelligent introductory essay. The recipes are straightforwardly presented and the occasional school-mistress tone--"You must keep your stock in the freezer," or "I loathe the acrid dustiness of standard-issue sherry"--is always justified by its implication of an entirely proper seriousness and her endless common sense. But most of all Lawson is a greedy eater who knows about food and can write like an angel. "I hate the new-age voodoo about eating," she declares. "The notion that foods are either harmful or healing, that a good diet makes you a good person." Hurrah! How to Eat is the perfect book for anyone who knows that food is more than fuel. --Nick Wroe
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Her devotees will be relieved to learn that, in Nigella Bites, the goddess returns among us, her attributes unmodified: the cashmere twinsets, the hair, the postmodern penchant for trailer trash, the eerily intense gaze, the Kim Novak eyebrows, all are present in this lavishly illustrated accompaniment to the TV series. To these may now be added the Playboy-bunny T-shirt and the lilac pashmina worn recklessly and negligently at the barbecue. So much for the essentials, now what about the food?The Nigella formula of fashion-flouting comfort food with knobs on is now pretty firmly established, so it will come as no surprise to find here American Pancakes with Wafer-Bacon and Maple Syrup, Chicken Soup with Kniedlach, Italian Sausages with Lentils, Whitebait or Chocolate Fudge Cake; yet there is room too for more sophisticated fare such as Thai Yellow Pumpkin and Seafood Curry, Bitter Orange Ice-Cream and Bagna Cauda. The chapter titles give as good an indication of the approach as one might want: they include All-Day Breakfast, Comfort Food, TV Dinners, Rainy Day and Trashy. Trashy (and one feels this chapter will in many ways give the most pleasure) offers a modified version of the now-notorious Ham in Coca-Cola from How to Eat, deep-fried Bounty bars in batter and the calorifically devastating Elvis Presley's Fried Peanut-Butter and Banana Sandwich.
This exemplifies the Lawson approach, teasing but serious, liberating too. It would be fair to say that there is probably nothing in this luscious and clever book that you wouldn't find a pleasure to cook and eat at home. --Robin Davidson
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The cover of Forever Summer features Nigella Lawson posing in a convertible car with luggage piled behind her, as though driving along the Riviera. Her beaming smile, however, betrays a hint of strain. Can she be wondering whether success and fame constitute something of a treadmill? Given that she has attained iconic single-name status, will she ever be able to return, should she wish, to the humble obscurity of serious journalism?If treadmill it is, it's one she continues to work with considerable panache. What she never lacks is poise: her effortless blend of the artless and the deeply considered does not fail, here, to beguile. Nigella's appeal is, of course, a lifestyle thing--you, too, could be at once an intelligent modern woman and an old-fashioned vamp, draped in pashminas and liable impulsively to pop off for a run down to Monte. In all this, and especially if you take her television persona into account, the food can seem a little incidental. But it is of course at the heart of the project. Nigella Lawson seems to have a knack of thinking creatively about food which allows her to turn a recipe over in her hands, as it were, give it a tweak and turn it into something livelier and fresher than it was before. So her Greek Salad marinates the red onion and omits the sapid cucumber, substituting sliced fennel. Barbecued Sea Bass is stuffed with preserved lemons (pickled, incidentally, in a usef! ully unusual way). Roast Potatoes are given in their Swedish Hasselback form (sliced nearly through, so they fan out in cooking). The section on ices is adorned with Margarita Ice Cream ("surely what angels would eat at their hen night"), while Nigella indulges her inner slapper with Slut-Red Raspberries in Chardonnay Jelly. Above all, she communicates, through dozens and dozens of recipes, the ideals of freshness, simplicity, spontaneity and immediacy, a combination it's hard to resist. --Robin Davidson
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Nigella Lawson has long been among the most realistic as well as the most readable of writers on food. Her description of a three-star dinner really is a good second best to actually eating it yourself. But equally she knows the inestimable value of a bacon sandwich on sliced white. This wonderful book combines both of these talents as she sets out on the ambitious task to impart no less than "the Pleasures and Principles of Good Food". The book is neatly divided into categories--cooking in advance, weekend lunch, low fat and so on--each with its own passionate and intelligent introductory essay. The recipes are straightforwardly presented and the occasional school-mistress tone--"you must keep your stock in the freezer", "I loathe the acrid dustiness of standard-issue sherry"--is always justified by its implication of an entirely proper seriousness and her endless common sense. But most of all Lawson is a greedy eater who knows about food and can write like an angel. "I hate the new-age voodoo about eating", she declares. "The notion that foods are either harmful or healing, that a good diet makes you a good person". Hurrah! How to Eat is the perfect book for anyone who knows that food is more than fuel. --Nick Wroe
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Nigella Lawson has long been among the most realistic as well as the most readable of writers on food. Her description of a three-star dinner really is a good second best to actually eating it yourself. But equally she knows the inestimable value of a bacon sandwich on sliced white. This wonderful book combines both of these talents as she sets out on the ambitious task to impart no less than "the Pleasures and Principles of Good Food". The book is neatly divided into categories--cooking in advance, weekend lunch, low fat and so on--each with its own passionate and intelligent introductory essay. The recipes are straightforwardly presented and the occasional school-mistress tone--"you must keep your stock in the freezer", "I loathe the acrid dustiness of standard-issue sherry"--is always justified by its implication of an entirely proper seriousness and her endless common sense. But most of all Lawson is a greedy eater who knows about food and can write like an angel. "I hate the new-age voodoo about eating", she declares. "The notion that foods are either harmful or healing, that a good diet makes you a good person". Hurrah! How to Eat is the perfect book for anyone who knows that food is more than fuel. --Nick Wroe