Nigellissima: Easy Italian-Inspired Recipes [NOOK Book]

Overview

Nigellissima, like the Italian cooking from which it takes its inspiration, is a celebration of food that is fresh, delicious, and unpretentious. Here Nigella Lawson serves up 120 straightforward and mouthwatering recipes that are quick and easy yet elevate weeknight meals into no-fuss feasts.
 
“It was when I was sixteen or seventeen that I decided to be Italian. Not that it was a conscious decision . . . No: I simply felt drawn to ...
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Nigellissima: Easy Italian-Inspired Recipes

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Overview

Nigellissima, like the Italian cooking from which it takes its inspiration, is a celebration of food that is fresh, delicious, and unpretentious. Here Nigella Lawson serves up 120 straightforward and mouthwatering recipes that are quick and easy yet elevate weeknight meals into no-fuss feasts.
 
“It was when I was sixteen or seventeen that I decided to be Italian. Not that it was a conscious decision . . . No: I simply felt drawn to Italy,” writes Nigella. And so it was that before she was a Food Network star and bestselling cookbook author, Nigella found her way to Florence, where she learned to cook like an Italian.  Indeed, Italian cooking is trademark Nigella: light on touch but robust with flavor.
 
With beautiful color photographs to inspire, Nigellissima has all the hallmarks of traditional Italian fare in its faithfulness to the freshest ingredients and simplest methods.  From pasta and meat to fish, vegetables, and, of course, dolci, this cook’s tour has something for every mood, season, and occasion: Curly-Edged Pasta with Lamb Ragu is the perfect salve for a winter’s night, while tangy and light Spaghettini with Lemon and Garlic Breadcrumbs takes just minutes to prepare. Meatzza, the favorite at Nigella’s table, is a meatball mixture pressed into a pan and finished with traditional Margherita ingredients—or whatever you may have on hand. And the versatile Baby Eggplant with Oregano and Red Onion works beautifully as a starter or side or as dinner sprinkled with ricotta salata or crumbled feta. Here, too, are Green Beans with Pistachio Pesto, Roast Butternut with Sage and Pine Nuts, and fluffy Mascarpone Mash, Nigella’s twist on mashed potatoes.  Never an afterthought, Nigella’s low-maintenance “sweet things” include Instant Chocolate-Orange Mousse; light, doughnut-like Sambuca Kisses; and One-Step No-Churn Coffee Ice Cream, to name just a few.
 
Nigella believes that every ingredient must earn its place in a recipe, and she gives tips and techniques for making the most of your time in the kitchen. For example, a stash of sweet vermouth saves you from opening a bottle when you need just a splash. If a recipe calls for the juice of a lemon, Nigella uses the zest, too—that’s where its force and fragrance lie. She guides you to stocking your pantry with a few supermarket ingredients and shows you how to make the most of them for spontaneous meals that taste boldly Italian.
 
Nigellissima is a love letter to the pleasures of cooking—and eating—the way Italians do. With a nod to the traditional but in Nigella’s trademark style, here are recipes that excite the imagination without stressing the cook.
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Editorial Reviews

From Barnes & Noble

Prolific author and cooking star Nigella Lawson (Nigella Bites!; Nigella Express) is British-born and raised, but she credits much of her initial interest in kitchen matters to her deep love for Italian cooking and folkways. In her ninth cookbook, she indulges herself—and us with 120 recipes for dishes from pasta, dolci, meatzza, and other traditional Italian fare. Like Lawson's earlier offerings, Nigellissima manifests a relaxed, common sense approach to cooking, far different from that of some rigorous professional chefs.

Library Journal
Internationally best-selling author and television personality Lawson (Nigella Fresh) wants all her readers—from busy noncooks who pour their egg whites from a carton to picky eaters who can't bear the thought of anchovies—to enjoy carefree, casual cooking. Here she shows how they can use cupboard staples such as canned tuna and jarred peppers to create an "Italian-inspired" feast that will satisfy and impress. Dishes like Meatzza (a tomato- and cheese-topped meatball mixture that resembles pizza) and Chocolate Pasta with Pecans & Caramel are hardly traditional, but they aren't meant to be. VERDICT With its attractive design, cheerful narrative, straightforward instructions, and helpful notes on preparing food ahead of time and reheating, Lawson's latest will find a home in many kitchens. Expect demand. [See Q+A with Lawson on page 102.—Ed.]
The New York Times Book Review - William Grimes
Often the introductory notes to cookbook recipes are throwaways. Not Lawson's. They account for half the pleasure of the book…there's a lot of pizazz here. Virtually every recipe begs to be made.
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Product Details

  • ISBN-13: 9780770437022
  • Publisher: Crown Publishing Group
  • Publication date: 2/12/2013
  • Sold by: Random House
  • Format: eBook
  • Pages: 288
  • Sales rank: 351,008
  • File size: 35 MB
  • Note: This product may take a few minutes to download.

Meet the Author

Nigella Lawson
NIGELLA LAWSON is the bestselling author of eight cookbooks, including Nigella Kitchen, Nigella Express, and Nigella Bites, which together with her television shows on the Food Network and her iPhone apps have made her a household name around the world. She is also a contributor to The Oxford Companion to Italian Literature. Nigella lives in London with her family.

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.

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    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:

Customer Reviews

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Sort by: Showing all of 7 Customer Reviews
  • Anonymous

    Posted February 16, 2013

    This is my favorite book she's written. It is not a tome of auth

    This is my favorite book she's written. It is not a tome of authentic Italian recipes that she's collected over the years, but is instead a book and Italian food translated for the English kitchen. Her pastas are fantastic (my favorite being the Pasta with Zucchini) and the Chicken with Tarragon Salsa Verde is fantastic and light. When you're looking for real indulgence, her chocolate pasta with pecans and butterscotch sent me to the moon and back, being both delicious and unique.  Of course, one of the other great things about this book is being able to read Nigella's wonderful prose when she discusses the genesis of the recipes. Her love for Italy bleeds through the pages, and it's a fabulous read. If you want quick, uncomplicated, and delicious food, this is definitely the book for you.  

    1 out of 1 people found this review helpful.

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  • Posted March 10, 2013

    I Also Recommend:

    One of Nigella's best

    While Nigella Lawson's book Nigella Kitchen is my favorite, Nigellissima runs a very close second and is by far one of the loveliest cookbooks to have come out this year. Nigella's descriptions at the beginning of each recipe are as well-written as ever and the photography is by far the best of her books.

    As the book says right on the cover, this isn't truly authentic Italian food, but that doesn't stop any of it from being delicious, and in fact I rather like that she uses fresh British ingredients (particularly smoked fish) in many of the dishes. So far I have cooked several of the pastas and the Christmas almond/orange cake (albeit not at Christmas) and they were all hits; elegant and fuss-free and great for relaxing entertaining.

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  • Anonymous

    Posted February 25, 2013

    Angela shikany

    I resent paying so much for such a small ecookbook. But the writing and recipes are so wonderful I can't really regret it.

    0 out of 2 people found this review helpful.

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  • Anonymous

    Posted February 19, 2013

    Love it

    All of Ms. Lawson's books are beautiful, inventive, and wonderfully written. This latest book is no exception. Gorgeous photos and delicious easy recipes.

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  • Anonymous

    Posted February 12, 2013

    DO NOT TRUST THE SAME DAY DELIVERY IN MANHATTAN

    DO NOT TRUST THE SAME DAY DELIVERY IN MANHATTAN

    0 out of 23 people found this review helpful.

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    Posted February 13, 2013

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    Posted September 6, 2013

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