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Nigellissima: Instant Italian Inspiration Paperback – 1 Aug 2013

4.5 out of 5 stars 438 customer reviews

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Product details

  • Paperback: 288 pages
  • Publisher: Chatto & Windus (1 Aug. 2013)
  • Language: English
  • ISBN-10: 0701188642
  • ISBN-13: 978-0701188641
  • Product Dimensions: 21.7 x 1.7 x 24.2 cm
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (438 customer reviews)
  • Amazon Bestsellers Rank: 192,265 in Books (See Top 100 in Books)

More About the Author

Nigella Lawson has written nine bestselling cookery books, including the classics How To Eat and How To Be a Domestic Goddess - the book that launched a thousand cupcakes. These books, her TV series and her Quick Collection app, have made her a household name around the world. In 2014 she was voted Best Food Personality in a readers' poll at the Observer Food Monthly Awards. Simply Nigella is her tenth book, and will be accompanied by a 6-part, prime-time TV series on the BBC this autumn.

www.nigella.com
@Nigella_Lawson

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!)

"In this new book she conjures up, with passionate relish, the warmth, simplicity and directness of Italian cooking, with an Anglo-twist" (Mrs D-Daily (Blog))

"We love Nigella for her infectious enthusiasm and her pure unadulterated joy in cooking and eating. This book made us ravenously hungry" (Jocelyn Doyle Easy Food)

"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

Easy, Italian-inspired recipes from bestselling author Nigella Lawson -- now in paperback.

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Inside This Book

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

Top Customer Reviews

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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By Marand TOP 100 REVIEWER on 28 Nov. 2012
Format: Hardcover Verified Purchase
The recipes in this book aren't authentically Italian but this is not intended as criticism. The book didn't set out to be an authentic Italian cook book (try Anna del Conte, Marcella Hazan, Gennaro Contaldo for that) but is certainly inspired by Italian cuisine. I think it is well laid out and the recipes are explained clearly which makes this an ideal book for novice cooks.

There is plenty of pasta, for example mini macaroni cheese - not the usual recipe using a roux-based sauce, but a simple, quick & effective alternative. I really liked the tortelloni minestrone and the fettuccine with marsala, mushrooms & mascarpone. Other good dishes include farro risotto; lamb cutlets with mint, chilli & potatoes; lamb steaks with anchovies & thyme; pork loin with parma ham & oregano; monkfish wrapped in rosemary, lemon & parma ham; tempura prawns with an Italian twist and a tray bake of Italian sausages & chicken thighs.

There are some very nice side dishes too. I am not normally a fan of cabbage but the savoy cabbage dish with potatoes, fennel & taleggio (the cheese is optional) elevates a mundane vegetable. I tend to avoid Brussels sprouts too but there is a recipe which looks promising - the sprouts are roasted with rosemary and lemon, then sprinkled with pecorino cheese. The gnocchi gratin recipe produces a lovely, comforting dish that can be made quickly as it uses shop-bought chilled gnocchi, and the saffron orzotto (barley instead of rice in a risotto-type dish that can be made ahead) and the fabulous mock mash made with semolina rather than potatoes are excellent too.
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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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