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From the Publisher"[Nigella’s] fifth book is the best since her first. As [did] How to Eat this book appeals to both the cook and the reader. Nigella’s feasts range from a funeral reception to a Passover seder always using tempting yet simple dishes."
—the cookbook store
"Impressive battle plans for grand dinners and family celebrations."
"Britain’s resident sultry queen of the kitchen."
"Britain’s finger-licking domestic goddess has morphed into a holiday deity with her latest cookbook, emphasizing that feasts for friends and family don’t have to be daunting."
—The Chronicle Herald (Halifax) [Canadian Press]
"She’s funny and sexy, her food looks amazing and her blasé manner convinces even the most determined of kitchen loathers that cooking isn’t drudgery but something to be enjoyed. . . . The writing is witty, crisp and casual. . . .The photography is gorgeous in its simplicity and homeyness."
—The Chronicle Herald (Halifax)
"A 472-page cookbook that features sumptuous recipes that honour the small everyday pleasures of life, as well as customary rites of passage."
—The Leader Post (Regina)
"Like her other books, [Feast] is full of recipes both casual and fanciful, stunning photography and her endearing style of writing that’ll keep you happily reading for hours and inspire confidence in even the clumsiest of cooks."
—The Hamilton Spectator
"Feast is simply the cream of the crop of holiday cookbooks."
"This book is as luscious and extravagant as the diva herself."
"It’s beauty and the feast. . . . Lawson’s recipes are straightforward, never pretentious and easy to follow. . . . What’s neat about her books is her smart, sassy presence, guiding you through the cooking process."
—The Standard (St. Catharines)
"A gem of a thick, fat book brimming with Nigella-isms."
—The Toronto Sun
"A great sense of place and occasion in a recipe book... Nigella is a very talented and evocative food writer."
—Time Out (UK)
"Nigella has become the idealised home maker de nos jours, the domestic cook we would all like to aspire to be, Mrs Beaton cum Constance Spry cum Jane Grigson cum Caroline Conran. Her recipes are rich and motherly and sustaining and sexy, just as she is. The finished dishes gleam up from the photographs, not artful, glossy and precise as if they had been made by a team of home economists and food stylists, but artless, homely and natural, as they would appear in our own kitchens…. Feast, like so much of Lawson’s work, is a voluptuous and delicious piece of food writing…. This is the kind of food we can dream of cooking."
—The Guardian (UK)
Praise for How to Eat:
“Her prose is as nourishing as her recipes and makes How to Eat a book that should please mere readers as well as serious cooks and happy omnivores.”
From the Hardcover edition.