How to be a Domestic Goddess: Baking and the Art of Comfort Cooking

How to be a Domestic Goddess: Baking and the Art of Comfort Cooking

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by Nigella Lawson
     
 

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Now in paperback: the gorgeous, bestselling modern classic puts baking back on the agenda, and makes it simple and alluring for today’s cook.

How to be a Domestic Goddess is not about being a goddess, but about feeling like one. What this deliciously reassuring and mouthwatering cookbook demonstrates is that it’s not hard to bake a tray of

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Overview

Now in paperback: the gorgeous, bestselling modern classic puts baking back on the agenda, and makes it simple and alluring for today’s cook.

How to be a Domestic Goddess is not about being a goddess, but about feeling like one. What this deliciously reassuring and mouthwatering cookbook demonstrates is that it’s not hard to bake a tray of muffins or a sponge layer cake — but the rewards they bring are disproportionately high.

Here is the book that feeds our fantasies, understands our anxieties and puts cakes, pies, pastries, preserves, puddings, bread and biscuits right back into our kitchens and our lives. There’s everything from cupcakes to chocolate cakes; from brownies to bagels; from gooseberry-cream crumble to double apple pie; from pizza to pistachio macaroons; scones and muffins; cheesecakes and steamed syrup sponge; from baklava to a Barbie cake; as well as children’s cooking, Christmas baking and other wonderful family festive treats — all illustrated with ravishing photographs throughout.

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Editorial Reviews

From the Publisher
“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

“Lawson’s ability to transform cynical readers into flour-dusted virtuosi lies in her writing: informal, witty and self-deprecating. Gorgeous colour photographs also inspire readers.” — Toronto Star

“Combining the voice of a good friend and the sense of a good mother, Nigella Lawson serves up domestic bliss on a cake plate!” — Alison Fryer, The Cookbook Store, Toronto

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

“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 familial warmth.” — The London Times

“Her prose is as nourishing as her recipes… A book that should please mere readers, as well as serious cooks and happy omnivores.” — Salman Rushdie

"Most cookbooks and food shows are about control, precision, and fear of doing something incorrectly. In Nigellaworld, the kitchen is not a science lab with rigid rules and formulas to follow. It's a place to play, sometimes with your friends and kids." — Joe Dolce, Gourmet

Product Details

ISBN-13:
9780676974119
Publisher:
Knopf Canada
Publication date:
10/28/2003
Pages:
384
Product dimensions:
7.40(w) x 9.60(h) x 1.10(d)

Read an Excerpt

Cappuccino Cupcakes

The only thing chocolatey about these is the white chocolate in the icing: underneath is just golden coffee sponge; I think of this combination as blonde mocha.

For the cupcakes:
3/4 cup self-rising cake flour
1/2 cup soft unsalted butter
7 tablespoons sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
1 heaped tablespoon instant espresso
2-3 tablespoons milk

For the icing:
5 1/2 ounces white chocolate
1/4 cup butter
1/2 cup plus 1 tablespoon sour cream
1 2/3 cups confectioners' sugar, sifted scant teaspoon cocoa powder

12-cup muffin pan with paper baking cups

Preheat the oven to 400°F.

Put all the cupcake ingredients except for the milk into the food processor and blitz to combine. Pulse again, adding milk down the funnel to form a batter with a soft, dropping consistency. Spoon into the baking cups in their pan and put in the oven to cook for about 20 minutes. When ready, remove from the oven and leave in the pan to cool for 5 minutes before turning out onto a wire rack.

When they're completely cold, get on with the icing. Melt the chocolate and butter in the microwave or in a double boiler, and after it's cooled a little, stir in the sour cream. Gradually beat in the sifted confectioners' sugar. And if the consistency isn't right for icing, add either hot water to thin or more sifted sugar to thicken. Spread roughly and generously over the top of each cupcake, and then dust sparingly with cocoa, by pressing a little through a tea strainer, so that they look like little cups of dusted cappuccino.

Makes 12.

Pistachio Macaroons

These are the world's most elegant macaroons. The color alone, that waxy pale jade, perfectly matches the aromatic delicacy of their taste; and their nutty chewiness melts into the fragrant, soft paste with which they're paired. Of all the recipes in this book, this is the one of which I think I'm most proud: cookie bliss.

These are perfect at the end of dinner alongside some confectioner's-sugar-dusted raspberries; or alone with coffee, gracefully piled on a plate or cake stand.

Makes 20 sandwiches

For the macaroons:
1/3 cup or 3 ounces pistachios
3/4 cup confectioners' sugar
2 large egg whites
1 tbsp sugar

For the buttercream:
1/4 cup or 2 ounces pistachios
1 2/3 cups confectioners' sugar
1/2 cup unsalted butter, softened
2 baking sheets, lined with parchment paper

Preheat the oven to 350°F.

Grind the pistachios in a food processor along with the confectioners' sugar (this stops them turning into an oily mess), until as fine as dust. Whisk the egg whites until fairly stiff, but not dry, sprinkle the sugar over and whisk until very stiff. Fold the whites into the pistachio-sugar dust, and combine gently. Pipe small rounds onto your lined baking sheet, using a plain 1/2-inch nozzle. Let them sit for about 10 minutes to form a skin. Then put in the oven and cook for 10-12 minutes: they should be set, but not dried out.

Remove from the oven and let cool, still on their sheets, while you get on with the filling. This is simple work: grind the nuts and confectioners' sugar in the processoor as before; then cream the butter and continue creaming as you add the nut dust. Make sure you have a well-combined soft buttercream. Then simply sandwich the macaroons together.

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