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"[Nigella] brings you into her life and tells you how she thinks about food, how meals come together in her head . . . and how she cooks for family and friends. . . . A breakthrough . . . with hundreds of appealing and accessible recipes."
Amanda Hesser, The New York Times
"Nigella Lawson serves up irony and sensuality with her comforting recipes . . . the Queen of Come-On Cooking."
Los Angeles Times
"A chatty, sometimes cheeky, celebration of home-cooked meals."
"Nigella Lawson is, whisks down, Britain’s funniest and sexiest food writer, a raconteur who is delicious whether detailing every step on the way towards a heavenly roast chicken and root vegetable couscous or explaining why ‘cooking is not just about joining the dots’."
Richard Story, Vogue magazine
Fried Prawn Cakes
250 g fresh raw prawns
1 clove garlic, chopped finely
2 spring onions, chopped finely
12 teaspoon salt
60 g plain flour
4 teaspoons sherry
Shell and mince the prawns. Mix or blend them with the garlic, spring onions, salt, flour, sherry and enough water to make a batter. Let stand, covered with clingfilm, for 1 hour. Then fry, in drops of 1 teaspoon, in olive oil (though not extra virgin) poured to a depth of 5cm in a pan, for about a minute each side.
To serve, add some lime juice and chopped coriander to a bowlful of Hellman's. (Normally I can't see why everyone is so keen on the stuff, but it lends itself well to this kind of adulteration; anyway, fried fish cakes of this sort seem to be able to handle the peculiar emulsification of factory-made mayo.) Or just squeeze the prawn patties with fresh lime as you eat them.
Charts and Measures.
Cooking in Advance.
One and Two.
Feeding Babies and Small Children.
Posted May 26, 2002
I just bought HOW TO EAT after being a big fan of the show. I made the lamb shoulder (425 degrees for 30mins/lb???) - After about 20 mins my house was filled with smoke and I ruined the meat. Browsing the other recipes, I realized most of the oven temps seem really high - 400 degrees, for long periods of time. My advice, use common sense when cooking and don't go by the temps given here.
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Posted April 9, 2002
I could not wait to buy and read this book, and I was not disappointed. I have already made a few recipes and they turned out wonderfully. I Love they way she talks about food, and just really appreciates food. She did a fabulous job with this book.Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.
Posted March 15, 2000
This is, without doubt, one of the best cookbooks I've ever used. It's like cooking with a friend in the kitchen: one who knows the best way to produce the most voluptous, finger-licking flavours with a minimum of fuss. It's not a super-lowfat book, but's got a great section on eating to lose weight (probably one of the most honest and endearing examinations of the subject ever) as well as recipes for cooking for two, in advance, for children and for having loads of friends over. And on top of everything, it's so fun to read I sometimes do it in my spare time. Brilliant - when's the next one, Nigella?Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.
Posted January 2, 2010
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