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How To Be A Domestic Goddess Baking and the Art of Comfort Cooking Hardcover – 5 Oct 2000
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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
"What this deliciously reassuring and mouth-watering cookbook shows is that it's not hard to bake a tray of muffins, or a sponge layer cake - but the rewards are high" (Mrs D-Daily (Blog))
"Working mothers must give thanks to Nigella... What sets her apart from every other food writer is her empathy with working women and her realism... Every page of How to be a Domestic Goddess is imbued with warmth" (The Times)
"How to Eat was sheer joy... Now she's done it again. If ever baking needed pepping up, Nigella does it" (Daily Express)
"Her prose is as nourishing as her recipes" (Salman Rushdie Observer)
"Cerebral and scintillating advice for the hungry, peppered with wit" (Sunday Times)
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This is a particularly nice edition (jealous!) which maintains a good level of photography so you can whet your appetite, and I'm looking forward to tasting the results, that I haven't made for a change!
Watching her on Tv, she always has these 'unhealthy' shortcuts when it comes to baking and cooking and happy to say that there are non of these shortcuts in this book.
I've made a couple of recipes so far and I've been very pleased with the outcome.
Recipes are clearly written and easy to follow.
The only recipe I have ever had a problem with is the chocolate brownies, but I think that's down to my brownie pan. Everything else I have ever tried has been 100% perfect. The Autumnal Birthday cake is a particular highlight in our family, as is the dense chocolate loaf cake. My particular favourite is the dark chocolate mousse cake, which sounds complicated but really isn't and is well worth a go.
We have also tried many of the savoury recipes. The pizza dough gets regular outings and the savoury onion pie and chickpea and filo pastry pie are brilliant at parties if you're bored of quiche.
Sensible, practical, no nonsense advice from the queen of all baked goods. If you could give this book more than five out of five I wouldn't hesitate.
This is going to go alongside our well-thumbed Elizabeth Davids as an essential reference.
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