Forever Summer by Nigella Lawson, Hardcover | Barnes & Noble
Forever Summer

Forever Summer

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by Nigella Lawson
     
 

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The new cookbook by the star of Nigella Bites on Style Network—who has her own New York Times Dining section column—featuring summer recipes for the whole year-round.

How to Be a Domestic Goddess was a wonderful book about baking, and Nigella Bites featured even more enticing recipes. Now in Forever Summer, Nigella

Overview

The new cookbook by the star of Nigella Bites on Style Network—who has her own New York Times Dining section column—featuring summer recipes for the whole year-round.

How to Be a Domestic Goddess was a wonderful book about baking, and Nigella Bites featured even more enticing recipes. Now in Forever Summer, Nigella Lawson concocts warm-weather recipes that prolong that lazy summer feeling throughout the entire year. Fresh, innovative, versatile and delicious, Nigella combines her breezy style with delicious food to make an irresistable cookbook. Including succulent Spanish and Italian dishes, Mediterranean roasted vegetables and barbecued sea bass, Moroccan roast lamb and Mauritian prawn curry, to the traditional strawberries-and-cream British desserts, it's all mouthwatering.

Other recipes include:

  • Vanilla Shortbread
  • Srawberry Meringue Layer Cake
  • Chicken Salad with Spinach
  • Black and Blue Beef
  • Rack of Lamb with Mint Salsa
  • Flatbread Pizzas
  • Happiness Soup

Editorial Reviews

Gourmet
Nigella is an icon.
People
Vivid and fresh.
New York Times
Brings to life the sensual aspects of cooking, helping you understand the pleasure of the journey.
Bon Appetit
Nigella Lawson has done more than anyone recently to revive the art of cooking for the sheer fun of it.
Publishers Weekly
Setting the warm, relaxed tone befitting the season, U.K. food goddess Lawson (Nigella Bites) presents her newest volume as an ode to summer, to freshness, and, in gray weather, to a time to "conjure up the sun, some light, a lazy feeling of having all the wide-skied time in the world to sit back and eat warmly with friends." Befitting a book of simply prepared summer dishes, Lawson takes her inspiration from such warm climes as southern Europe, the Middle East and southeast Asia. For starters, Lawson offers Grilled Eggplant with Feta, Mint and Chilli, where the ingredients are rolled inside the thinly sliced eggplant, and then moves on to Flatbread Pizzas, whose dough is made with za'atar, a mixture of thyme, sumac and sesame. Her pastas and salads are innovative and wonderfully fresh, such as Linguine with Chilli, Crab and Watercress; Watermelon, Feta and Black Olive Salad; or Shrimp and Black Rice Salad with Vietnamese Dressing. Main courses include Keralan Fish Curry with Lemon Rice, as well as Porchetta, which is chopped pork shoulder cooked with fennel, garlic and rosemary and sandwiched within a ciabatta roll. Winding down the meal, Lawson serves such cooling fare as Figs for a Thousand and One Nights, which are broiled and then pulled open until they look like "young birds squawking to be fed worms by their mommy" before they are drizzled with rose water, orange water and sugar. As viewers of her shows will notice, the book's photos-of both Nigella and the food-are just as cool and luscious as the recipes themselves. (Apr.) Copyright 2003 Reed Business Information.
From the Publisher
“[Nigella’s] insight into each recipe help the beginner cook produce works of art with minimal effort. . . . Chock full of recipes that complement the aromas of a summer breeze on a warm day.”
The Essence of Entertaining

“The food is so good, and colour photographs by Petrina Tinslay so mouthwatering, readers will tolerate the British measurements (a conversion chart is included).”
The Gazette (Montreal)

Praise for Nigella:

“[Nigella] brings to life the sensual aspects of cooking, helping you understand not only what you are after but also the pleasure of the journey, and she encourages you along the way.”
The New York Times

“I love Nigella Lawson’s writing and I love her recipes.”
—Delia Smith

How to Eat [is] my book of the decade."
—Nigel Slater, author of Appetite

Product Details

ISBN-13:
9781401300166
Publisher:
Hachette Books
Publication date:
04/02/2003
Edition description:
1ST
Pages:
256
Sales rank:
778,183
Product dimensions:
7.75(w) x 10.00(h) x 1.00(d)
Age Range:
18 Years

Read an Excerpt

Rice Paper Rolls

I'll be honest with you: I had longed to make some version of these little rolls for years but either essential laziness or fear that they would be frighteningly complicated put me off. Now that I've made them, I can't quite see what I was on about. Fiddly they may be, but I think they must be one of the easiest recipes to make in the whole book. And also one of the loveliest: there is something about the light, unwheatenness of rice pasta (which in effect these sheets just are) and the bundles of fresh herbs within that make them compulsive and uplifting eating. you can, and this is how I ate them first in a Vietnamese restaurant, add some cooked prawns, and cooled, stir-fried chopped pork along with the herbs and rice vermicelli, but I can't honestly see that you need to.

You can often find the rice pancakes, or rice sheets (emphatically not rice paper) in the supermarket. If you're unlucky in this respect, you will have to track down an Asian store, which offers a gastro-reward of its own.

100 g rice vermicelli
1 tablespoon rice vinegar
1 tablespoon soy sauce
1 tablespoon Thai fish sauce
bunch fresh mint, roughly chopped
bunch fresh Thai basil, roughly chopped
half a cucumber, cut into thin batons
6 spring onions, finely sliced
12 rice pancakes
soy sauce for serving (optional)

Soak the vermicelli according to the instructions on the packet, and drain once the translucent threads are rehydrated.

Flavour the vermicelli with the rice vinegar, soy and fish sauces, and then add the chopped herbs, cucumber and spring onions. Mix gently with your hands to try to combine the noodles, herbs andvegetables.

Soak the rice pancakes (again, according to packet instructions) in a shallow bowl of hot water and then lay each one on a tea towel to pat dry. Run a fairly narrow strip of noodle mixture down the middle of the pancake, fold over one half and then carefully roll it up as tightly as you can. Slice each roll into four and then arrange them on a plate.

If you want, pour some soy sauce into a few little bowls for dipping the rolls into as you eat. They are also fabulous with the Vietnamese dipping sauce, in the form of the dressing on page 75.

Makes 48 rolls.

Meet the Author

Nigella Lawson is the author of How to Eat, How to Be a Domestic Goddess (for which she won the British Author of the Year Award), Nigella Bites, Forever Summer, and Feast. She has been profiled in the New York Times Magazine, Gourmet, and many other publications. She lives in London with her two children.

Brief Biography

Hometown:
London, England
Date of Birth:
January 6, 1960
Place of Birth:
London, England
Education:
Degree in Modern and Medieval Languages, Oxford University, 1979
Website:
http://www.stylenetwork.com/Shows/Nigella/

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