Love to Cook. Well Hello. Leigh Sales , Annabel Crabb. Yotam Ottolenghi , Ixta Belfrage. Explain That. Yotam Ottolenghi , Sami Tamimi. Beyond Good And Evil. Our top books, exclusive content and competitions. Straight to your inbox. Sign up to our newsletter using your email. Enter your email to sign up. I appreciate all the info given at the start of recipes for how to adapt them to suit different dietary requirements, but there's a lot of these I'll never cook due to the large number of meaty dishes or just flavours that aren't my cup of tea namely rhubarb and anchovies!
Some of these felt a smidge repetitive compared to some of her other cookbooks, but I can't deny that I had a lovely time immersing myself in the gorgeous descriptions! I have yet to cook much from this book, but it deserves a five-star rating as a collection of essays in any case. Nigella writes about food in such a loving, evocative and exciting way. She makes a simple slice of sourdough topped with butter and an anchovy sound like a luxury which it is if you take the time to notice every sensation.
I also love that it was edited to fit the times. Nigella speaks of lockdown baking and cooking, and comfort food and the memory of dinner parties that we all ha I have yet to cook much from this book, but it deserves a five-star rating as a collection of essays in any case.
Nigella speaks of lockdown baking and cooking, and comfort food and the memory of dinner parties that we all hated to throw but now wish we could! Feb 10, Kaitlyn rated it did not like it Shelves: netgalley-reviews. I received this ebook from NetGalley in exchange for an honest review. I feel like this was a little bit too wordy for me. I think if I wanted to learn more about the different parts of food and what is good and bad about them then this would be great, but I was looking for just a cookbook and this was written more like a regular book.
Apr 09, Emmalita rated it really liked it Shelves: advanced-reader-copy , netgalley , cbr13 , cooking , non-fiction.
A book is often many years in the making and over the last year, I have read many authors reflecting on the strangeness of trying to write and release books during a global pandemic. Writing a cookbook, especially one that envisions family gatherings and entertaining around a table of food must have been particularly challenging. In fact, I get a recipe from Nigella Lawson every day via email. Her recipes are great. Her life, very different from mine, has afforded her the opportunity to travel and experience food in a way I have not and never will.
There might be some tiny amount of jealousy, but mostly I love reading her thoughts on food and cooking. A recipe can be many things: a practical document; a piece of social history; an anthropological record; a family legacy; an autobiographical statement; even a literary exercise. Further investigation reveals that her mother, or grandmother, had a too small roasting pan. She does go on to state clearly that we the people cooking from her recipes can and should adapt them as we need, but we should do so with the understanding that we are making a new and different recipe from the one she wrote.
With this understanding of the relationship between recipe author and recipe user, I did make a few of the recipes and I did adapt them as I saw fit. When I made the No -Knead Black Bread, I left out the caraway and fennel seed and added additional nigella seeds because I like the oniony flavor of nigella better. I was very happy with the way it turned out.
I received this as an advance reader copy from NetGalley in exchange for an honest review. May 26, Jessica rated it it was ok Shelves: cookbooks I don't know that I've read any of Nigella Lawson's cookbooks before, so I didn't have any expectations.
But, it was less a cookbook and more a collection of her thoughts around food with recipes added in. There are chapters about specific ingredients and chapters about types of food with LOTS of writing around and in between. While I don't mind a good food book with or without recipes I was more wanting to read through a more regular cookbook to get new recipe ideas.
This is more Lawson's foo I don't know that I've read any of Nigella Lawson's cookbooks before, so I didn't have any expectations. This is more Lawson's food philosophy with recipes included. Maybe if you're a huge fan it would be amazing, but I didn't really see any recipes I wanted to try.
I also didn't know there is a TV show with the same name in conjunction with the book. I might check that out instead. The exception being the fish finger bhorta which was a knock out. Did Nigella get covid before putting these recipes together and not realise? Not only are they tasteless they take an extremely long time to arrive at no taste valley. Overall I remain unimpressed. View 1 comment. This might not be a book for the people who whine about recipe blog headnotes being too long.
This is more like essays punctuated with recipes - and with frequent digressions into other things that you can do with the ingredients or ways you can vary it.
I want to cook most of it. Aug 08, Morgan rated it it was amazing. This one isn't so much a typical cookbook though I do love those as much as it is a loose-formed memoir, a free-verse association on the texture and depth food adds to our lives—complete with a host of beautiful, uncomplicated things to eat.
Thoughtful critics have long praised Lawson for making food intellectual through her researched approach and expansive, descriptive vocabulary , but here she reminds us her work is also emotional, through tributes to brown food and waxing poetic on her lo This one isn't so much a typical cookbook though I do love those as much as it is a loose-formed memoir, a free-verse association on the texture and depth food adds to our lives—complete with a host of beautiful, uncomplicated things to eat.
Thoughtful critics have long praised Lawson for making food intellectual through her researched approach and expansive, descriptive vocabulary , but here she reminds us her work is also emotional, through tributes to brown food and waxing poetic on her love of rhubarb.
Read it for the careful pushback against what Instagram has done to eating; read it for luxurious ideas on how to treat yourself it's not for nothing that Lawson says making a creme caramel for one person is ridiculous—and then proceeds to tell you how ; read it for a gleeful reminder of how delicious and wonderful food and eating can be.
When Lawson says 'Cook, Eat Repeat is the rhythm of my life', it's an invitation for you to dance in the everyday, too. She starts off with a chapter devoted to the humble anchovy, an ingredient that is small yet mighty. She teaches home cooks how to get the most flavor from this tinned wonder. Following through the book, I loved the pleasures section which included yummy indulgences and recipes for simple breads. As usual, these recipes are accessible to home cook and look simply scrumptious.
Perhaps my favorite portion of the book is the chapter dedicated to Rhubarb. As an American who ate quite a bit more rhubarb that my peers thanks to an English great-grandmother as a childthis chapter called to me. I am ready to make literally all of these rhubarb recipes. The most stand-out recipe to me was the Crab Mac n Cheese. I'm sorry What else could you want? Oh right, for Nigella to be the one guiding your hand as you make such an indulgent and warming dish.
Aug 15, Anne-Marie rated it it was amazing. Even though I might not make most of what is in here, I loved reading about her philosophy of food and its importance to ourselves and to the people around us. It has honestly helped my eating disorder a bit to read about someone who is so enthusiastic about all aspects of food. An entire chapter on tinned anchovies, I love it so much. As fabulous as all of her previous books. Nigella not only showcases some amazing - and simple to put-together recipes - but she writes about food like nobody else.
An absolute comfort and joy to get lost in As always, love Nigella. And of course certain things did take longer because everyone had to keep a few metres away from everyone else. The logistics were more complicated. Lawson is a sponge when it comes to recipes and gets inspiration from all sorts of sometimes unlikely sources — from Twitter to family to holiday meals.
None of these meals bear any similarity to each other, except that they all come from the fertile mind of a woman who cooks literally all the time. The fish finger bhorta on the show, for example, features a classic British everyday staple interspersed with an Indian and Bangladeshi mashed vegetable dish called bhorta. Because she cooks all the time, Lawson makes use of things in her kitchen.
Her recipe for bread for instance, makes use of milk that has gone sour! I am an obsessive tester and re-tester! Because she is a big fan of using what she has in her kitchen, Lawson is particularly adept at improvising and even better at utilising leftovers, food scraps and odds and ends that most people would end up throwing away.
Her recipe for banana skin curry on the show for example is made up of — as its name implies — banana skins! I was quite bowled over by how wonderful that was. Lawson is a big believer in utilising ingredients, food scraps and leftovers in the kitchen to create inventive new meals, something she showcases in her show with creative dishes like banana skin curry! Lawson also says that going grocery shopping for new ingredients all the time without actually utilising leftovers and food scraps in the fridge and freezer creates unnecessary wastage.
These days, there are countless trolls and critics on the Internet and everyone has an opinion about everything. Which is why it must be daunting for a public figure like Lawson to release new recipes when criticism is just a click away. Although Lawson says being on television can be daunting and means she is often under scrutiny, she has to forget about all of that in order to speak honestly to viewers.
So who knows? Her father was a journalist then, and her mother, Vanessa Salmon, an heiress. The couple had a fraught relationship. She was one of four: a brother, Dominic, now a journalist, and two sisters, Thomasina and Horatia.
Did she ever resent her father for lumbering her with what was essentially his name? Photographed in the society magazines while at Oxford University, I assumed Lawson enjoyed something of a golden youth.
Is it genetic? But what was so bad about hers? The losses she has endured in adulthood verge on the gothic. And then there was Diamond. The couple met on the Sunday Times, where she was the deputy literary editor and he was a writer, and fell deeply in love.
By all accounts, they made an endearing couple: he the naughty East End Jewish boy, she the quiet society beauty. Friends recall cosy dinners round theirs with Diamond, the ebullient host, and Lawson quietly enjoying herself by his side, learning from him how to be comfortable in herself. He was diagnosed with cancer at 43, when their children were still babies, and his first thought was for Lawson, who had already been through so much.
0コメント