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Nigellissima: Instant Italian Inspiration Hardcover – 13 Sep 2012


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Product details

  • Hardcover: 288 pages
  • Publisher: Chatto & Windus (13 Sept. 2012)
  • Language: English
  • ISBN-10: 0701187336
  • ISBN-13: 978-0701187330
  • Product Dimensions: 21.9 x 2.3 x 25.2 cm
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (385 customer reviews)
  • Amazon Bestsellers Rank: 3,461 in Books (See Top 100 in Books)

More About the Author

Nigella Lawson is the author of bestselling books - How to Eat ('may just be the best cookery book ever' Daily Telegraph), How to Be a Domestic Goddess (British Book Awards 2001), Nigella Bites (WHSmith Award 2002), Forever Summer ('images of warmth and Mediterranean climes' Time Out), Feast, ('a voluptuous and delicious piece of food writing' Guardian), Nigella Express (no. 1 bestseller with over 1 million sales) and Nigella Christmas ('everything to make your Christmas sparkle' Independent) - which, together with her successful TV series (on BBC 2, Channel 4, as well as the American Food Network ) have made hers a household name around the world. She lives in London with her family.

Product Description

Review

"At her best once again... With dozens of colourful images and easy-to-follow recipes, this book is a fantastic starting point for anybody who wants to try their hand at Italian cuisine" (Italia!)

"Taking the fuss out of Italian cooking" (Look)

"I wouldn’t eat if it weren’t for Nigella Lawson and Yotam Ottolenghi, so thank God they both put out books this year" (Caitlin Moran Observer)

Book Description

Instant Italian Inspiration from bestselling food writer Nigella Lawson

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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

4.5 out of 5 stars

Most Helpful Customer Reviews

84 of 88 people found the following review helpful By Purpleheart TOP 100 REVIEWERVINE VOICE on 24 Sept. 2012
Format: Hardcover Verified Purchase
This isn't Nigella's best book...that is probably How To Eat: The Pleasures and Principles of Good Food (Cookery) or Nigella Christmas or How To Be A Domestic Goddess: Baking and the Art of Comfort Cooking. It isn't her most inventive or her most beautiful book, but if what you want is good looking, delicious, Italian inspired food that you can get to the table quickly - and that will delight your family and friends - then Nigelissima is a good value.

The book kicks off with an introduction where Nigella explains how she learnt to cook Italian food from ''Nonna'' when she worked there as a young chambermaid. However, this is very much a Nigella take on Italian food - as another reviewer says it lacks the precision Italians demand. Nonetheless, the results taste and look good, but if you are a purist then this isn't for you. The book is sectioned into:

Pasta
Flesh Fish and Fowl
Vegetables and sides
Sweet things
An Italian inspired Christmas

My friend and I decided to have a bit of an experimental cooking fest over the weekend and tried out a few of the recipes with her family. I had been cooking from it as soon as my preordered copy arrived. The pancakes with marscapone and ricotta served with rum-steeped strawberries were delicious and light and one of the hits of the weekend, the chocolate olive oil cake was my favourite - rich and dense and somehow not sickly. The puddings are a triumph - the almond and cinnamon cake was also delicious.
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57 of 62 people found the following review helpful By jviles on 2 Oct. 2012
Format: Hardcover
I am really enjoying Nigellissima, and love the recipes that I have cooked so far. With her last few books being really big, and spanning the globe as far as inspiration for recipes, it does feel different, if not a little refreshing, to find her in a single focus here. The book is extremely well writtten and photographed and is both a practical manual as well as an inspiring read. Of course it also features Nigella's magic prose and does give you great ideas on making your daily cooking have an intriguing Italian flair.

Of course it's the recipes that really count, and these are fantastic. People can complain all they want about Nigella's TV shows, but the fact is she is probably the best and most useable cookery writer out there. Her recipes and methods always work. More than that, they are doable at home and always feel just the right side of elegant and special. The recipes in this book are no exception, and have been both easy to create, but a wonderful treat for dinner or dessert.

Favorites so far include; Meatzza, Quick Calabrian Lasagna, Yogurt Pot Cake, Tortelloni Minestrone, Iced Berries with White Chocolate and Limoncello Sauce, Tagliata for Two, Tuscan Fries, Italian Roast Chicken, No Churn Chestnut Ice Cream, and the Sicilan "Telephone Chord" Pasta. There are many more that look really tempting and that I can't wait to try.

I think people's expectations may have been different than what was intended here. Many people are complaining that these recipes aren't authentic enough. She goes into great detail to explain that her intent was not to give exactly authentic recipes, but rather, how to use ingridients and ideas from Italy to inspire your cooking. I have read many authentic Italian cookery books, and they have all been great.
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2 of 2 people found the following review helpful By bartolozzi on 24 Oct. 2014
Format: Hardcover
I have an unfounded theory about Nigella Lawson's books. They seem to fall into one of two categories: the first being the smaller books based around a single theme (Nigella Summer: Easy Cooking, Easy Eating (Nigella Collection), Nigella Christmas: Food, Family, Friends, Festivities (Nigella Collection)) which seem more like companion pieces to the eventual television series, and the second being those weightier tomes, based around a general principle of eating well (How to Eat: The Pleasures and Principles of Good Food, Kitchen: Recipes from the Heart of the Home) where you come away with a real sense of Lawson's world view in terms of cooking and eating.

For better or for worse, Nigellissima belongs to the former. Visually, it's as appealing as the rest of her bibliography. Almost every recipe is accompanied by photographs, taken by Petrina Tinslay. They do a wonderful job of conveying what the final product should look like, however aspirational they may be. As is traditional in her books, Lawson provides a brief introduction to each recipe. Lawson started out as a journalist, and it shows. Indeed, of the current cohort of mainstream cooks and chefs, only Nigel Slater's and Diana Henry's are as satisfying to read as they are to cook from.
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