Nigella Kitchen: Recipes from the Heart of the Home

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Overview

Comprehensive, informative, and engaging, Nigella Kitchen offers feel-good food for cooks and eaters that is comforting yet always seductive, nostalgic but with a modern twist—whether super-fast exotic recipes for the weekday rush, leisurely slow-cook dishes for weekends and special occasions, or irresistible cakes and cookies in true “domestic goddess” style. Nigella Kitchen answers everyday cooking quandaries—what to feed a group of hungry teenagers, how to rustle up a spur-of-the-moment meal for friends, or how to treat yourself when you’re home alone—and since real cooking is so often about leftovers, here one recipe can morph into another . . . from ham hocks in cider to cidery pea ...

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More About This Book

Overview

Comprehensive, informative, and engaging, Nigella Kitchen offers feel-good food for cooks and eaters that is comforting yet always seductive, nostalgic but with a modern twist—whether super-fast exotic recipes for the weekday rush, leisurely slow-cook dishes for weekends and special occasions, or irresistible cakes and cookies in true “domestic goddess” style. Nigella Kitchen answers everyday cooking quandaries—what to feed a group of hungry teenagers, how to rustle up a spur-of-the-moment meal for friends, or how to treat yourself when you’re home alone—and since real cooking is so often about leftovers, here one recipe can morph into another . . . from ham hocks in cider to cidery pea soup, from “praised” chicken to Chinatown salad. This isn’t just about being thrifty; it’s about being creative and seeing how recipes evolve.

With 190 mouth watering and inspiring recipes, including more than 60 express-style recipes (30 minutes or under), Nigella Kitchen offers plenty of choice—from clams with chorizo to Guinness gingerbread, from Asian braised beef shank to chocolate key lime pie, from pasta alla genovese to Venetian carrot cake. In addition, Nigella presents her no-nonsense kitchen kit must-haves (and, crucially, what isn’t needed) in the way of equipment and magical standby ingredients. But above all, she reminds the reader how much pleasure there is to be had in real food and in reclaiming the traditional rhythms of the kitchen, as she cooks to the beat of the heart of the home, creating simple, delicious recipes to make life less complicated.

Gorgeously illustrated, this expansive, lively narrative, with its rich feast of food, is destined to be a 21st-century classic.

Editorial Reviews

From Barnes & Noble

It was a British Guardian reviewer who hit on the reason for Nigella Lawson's extraordinary appeal: "She thinks," he wrote, "not just as cook, but as eater." Indeed, Nigella herself never pretends to be a trained chef; instead, she modestly presents herself as some one who cooks for pleasure. That humility extends to this cookbook, which contains a full banquet of everyday meals, quick-turnover lunches, and self-indulgent weekend feasts. In her new Nigella Kitchen, this Domestic Goddess doesn't disdain leftovers or money-savers and she comes to our rescue with tips about shopping and essential standby ingredients. And we haven't yet mentioned the best part: her delectable recipes for Asian braised beef, Clams with Chorizo; Pasta Genovese; and, dare we mention, Guinness Gingerbread. Worth recommending.

Library Journal
Lawson, who's written eight cookbooks (e.g., Nigella Fresh), begins her latest with a list of items she uses in the kitchen and a section on shortcuts and tips. Main course recipes include Roasted Seafood, which calls for 16 unpeeled, raw, colossal-size shrimp, and Chicken with 40 Cloves of Garlic. Desserts range from the beautifully layered Swedish Summer Cake (with nearly two pounds of strawberries) to simple-to-prepare Chocolate Chip Cookies. Whether you're preparing dinner for the family or guests, you'll find plenty of options that are simple to make and a feast for the eyes. [Six-city tour.]

Product Details

  • ISBN-13: 9781401323950
  • Publisher: Hyperion
  • Publication date: 10/12/2010
  • Pages: 512
  • Sales rank: 112,340
  • Product dimensions: 7.70 (w) x 9.80 (h) x 1.60 (d)

Meet the Author

Nigella Lawson
Nigella Lawson
With her passionate approach to food -- both preparing and eating it -- and rugged, rich recipes, British gourmet goddess Nigella Lawson has given a kick to American kitchens with her popular television show, Nigella Bites, and her series of quirky cookbooks.

Biography

Nigella Lawson is perhaps the most marketable TV chef yet: She's model-gorgeous but not skinny, reverent without being ceremonious, a mom with some personal tragedy in her past, and a woman who takes obvious pleasure in her own recipes. Men like her because she's easy on the eyes; women identify with her pragmatism and lack of pretension.

Lawson, who is the first to point out that she is not a professional chef, favors the hands-on approach to food, literally -- if there's a point where plunging one's hands in the dish will work just as well as anything else in the preparing, she's not going to get food-safetyish about it. Her tactics are not just about ease. She wants people to appreciate food's sensual and pleasure-giving qualities more than to achieve culinary greatness. Her stated motto: "To achieve maximum pleasure through minimum effort." Her carefree demeanor comes through most in her show, where she can be seen snacking and finger-licking her way through a recipe. Here's a pertinent citation from How to Be a Domestic Goddess: "Perhaps the greatest joy of pastry-making is that it's mud-pie time; you get floury, sticky, wholly involved. I don't mean by this that you shouldn't use any equipment.... But you still need to use your hands for that last crucial combining, the rolling, and draping into the pan, and the piecing together of your pie. Just do it."

And while Lawson isn't exactly topping her BBC predecessors Two Fat Ladies on butter and lard consumption, save for a single chapter in How to Eat, she does generally ignore calorie counts, low-fat substitutions, and other concessions to the fitness establishment. If this philosophy means venturing forth on ham baked in Coca-Cola, lamb shank stew, or chocolate fudge cake, then so be it. "If it's something I don't want to carry on eating once I'm full, then I don't want the recipe," the famously voluptuous Lawson said in a Guardian interview in 2000. "I'm quite ruthless. I have to feel that I want to cook the thing again, and more than once. I need to feel that I have to stop myself from cooking it all the time."

The table of contents of Nigella Bites -- named for the BBC-TV/Style Network show she films at her West London home -- shows that Lawson is more concerned with the everyday than with stunning parties and dinners. Categories in the book include "TV Dinners," "Trashy," and "Family Food." She is not administering advice that is going to keep you running to specialty stores or trapped in your kitchen. She does not turn up her nose at frozen peas or other store-bought ingredients. She also acknowledges that mistakes can be made and tells you how to fix them (even if that just means throwing the whole thing out). For those who just want to make something delicious without a lot of fuss, Lawson's kamikaze approach is refreshing and should keep her in our kitchens for quite some time.

Good To Know

Lawson is the daughter of Nigel Lawson, who served as Margaret Thatcher's chancellor of the Exchequer.

Lawson's husband, journalist John Diamond, passed away in 2001 after the couple had been married nearly ten years. They have two children, Cosima and Bruno. In 2002, Lawson became linked with Diamond's friend, advertising tycoon Charles Saatchi.

Lawson began her career writing the restaurant review column for Britain's The Spectator. She has also been food editor of British Vogue and had a makeup column for the U.K.'s Times magazine. She is also a staple on ABC's Good Morning America.

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

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See All Sort by: Showing 1 – 20 of 45 Customer Reviews

  • Posted January 27, 2011

    WONDERFUL!!!

    I am so impressed by this book. She gives you so much information besides just recipes. It explains differences in types of pan used in the kitchen. It has great pictures but LOTS of information on how to do a specific recipe. It goes beyond the basic do this, do that, set the temp, etc etc. She gives your hints and suggestions and information that explains "why" you should do something a particular way. This book is great!!

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