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How to Eat: The Pleasures and Principles of Good Food Paperback – 2 Sep 1999
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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
"Nigella Lawson is one of the best and most influential of British food writers ... The staple cookbook for a whole generation" (Ruth Rogers, co-author of The River Café Cookbook)
"My kitchen bible to this day... You made me realise that every meal is a celebration. You didn’t teach me how to cook. You taught me how to eat." (Nigel Slater Observer)
"How to eat, how to cook, how to write: I want two copies of this book, one to reference in the kitchen and one to read in bed." (Yotam Ottolenghi)
"A classic of the genre: a book that easily gathers both experiences and novice cooks under its wing, with something to teach them all, and a witty confiding manner as it does so. Frankly, no kitchen is complete without." (The Irish Independent)
"How to Eat may just be the best cookery book ever" (Daily Telegraph)
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Nigella writes here as though she is actually with you (nice thought!) it is her talking you through the preperation and cooking techniques in good old plain english. There are no lovely foodie pics in here but passionate descriptions as only Nigella can let roll off her tongue. She's not afraid of food either, plenty of butter, cream, cheeese to go around and she likes a beer according to some of the recipies, good stuff indeed. Put it this way. . .out of 474 pages there is a section called Low Fat of some 37-ish pages! My kind of food :)
There's something for everyone, covering all the seasons and mealtimes- breakfast, lunch and dinner (tea oop north!) and supper, snacks and anything inbetween as there always is in our house! We eat meals between meals without ruining our appetites!
I love the wording of the meals such as "Camp, but only slightly, dinner for 6" or "Summer dinner with Wintery possibilites for 8", brilliant! I know a few lads for the camp option. Oof!
Some dishes I like personally that have gone down well would be. . .
Lemon ice cream (no fancy pants ice cream maker required)
Proust's Madeleines (you'll need Madeleine tins of course)
Sunday night chicken noodle
She covers all the basics too, such as making stock and salad dressings, flavouring oil, making mayonnaise, custard and of course there is a basic white loaf recipie at the beginning. Near the back there are recipies for children and babies so she's covered more or less most peoples wants.
So, this is a great book, not a recipie book but more of a manual guiding you with little hints and tips along the way. Not just just giving you a list of ingredients and letting you find your own way around.
Here you have Nigella showing you the ropes! Ooer!
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Great book ,got at good price,compared to my old one,