×

Uh-oh, it looks like your Internet Explorer is out of date.

For a better shopping experience, please upgrade now.

How to Eat: The Pleasures and Principles of Good Food
     

How to Eat: The Pleasures and Principles of Good Food

3.9 16
by Nigella Lawson
 

See All Formats & Editions

Earthy, witty, and totally passionate about eating, British food phenomenon Nigella Lawson has taken North American kitchens by storm with the huge success of her television show, Nigella Bites. How to Eat is the book that started it all -- her signature, all-purpose cookbook that became a blockbuster bestseller on its publication in England and has now sold hundreds

Overview

Earthy, witty, and totally passionate about eating, British food phenomenon Nigella Lawson has taken North American kitchens by storm with the huge success of her television show, Nigella Bites. How to Eat is the book that started it all -- her signature, all-purpose cookbook that became a blockbuster bestseller on its publication in England and has now sold hundreds of thousands of copies on both sides of the Atlantic. How to Eat is Nigella at her best and most complete. Here is her total (and totally irresistible) approach to food, in which she lays bare her secrets for finding pleasure in simple things that we cook and eat every day: no fussy instructions or overachieving recipes, just a joyous celebration of home-cooked dishes that are easy to make and serve -- and deliciously satisfying to eat. Best of all, Nigella knows that the kitchen isn't always an oasis of tranquility. Her world is the real world: where children are waiting to be fed, where unexpected guests arrive on the doorstep at dinnertime, where you run out of that key ingredient just after the stores close. That's why How to Eat has chapters for different needs and situations, including meals for one and two people, low-fat cooking, weekend dining, and cooking for babies and small children. With her easy, conversational style, Nigella makes you feel as if she's right there in the kitchen with you as she shares 350 mouthwatering recipes that range from the truly sublime Tarragon French Roast Chicken to a totally seductive Chocolate Raspberry Pudding Cake. She eases you through every preparation detail -- from coordinating the oven settings and timing for dishes that must be served together to suggesting the perfect wine for the meal at your next dinner party. All of the recipes are accessible and, with short lists of ingredients, easy to adjust to suit different tastes and occasions. With advance preparation tips and great leftover ideas, Nigella shows how to get the most from the pantry and th

Product Details

ISBN-13:
9780701165765
Publisher:
Random House Adult Trade Publishing Group
Publication date:
04/25/2000
Pages:
480
Product dimensions:
7.83(w) x 9.96(h) x 1.65(d)

Read an Excerpt

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
olive oil

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.

Copyright 2000 by Nigella Lawson

Meet the Author


NIGELLA LAWSON is the host of Nigella Bites and Nigella Feasts, which are both broadcast on the Food Network. A former food columnist for the New York Times, she is the author of four other cookbooks: Feast, Forever Summer, How to Be a Domestic Goddess, and Nigella Bites.

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/

Customer Reviews

Average Review:

Post to your social network

     

Most Helpful Customer Reviews

See all customer reviews

How to Eat: The Pleasures and Principles of Good Food 4.3 out of 5 based on 0 ratings. 4 reviews.
Anonymous More than 1 year ago
Guest More than 1 year ago
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.
Guest More than 1 year ago
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?
Guest More than 1 year ago
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.