With her charming style, delicious recipes, bestselling cookbooks, and popular cooking show, Nigella Lawson has become a household namesymbolizing all that is sumptuous and pleasurable about food. In Nigella Bites, Nigella shares her favorite recipes that are easy to make after a busy day at the office, perfect to linger over during a lazy weekend, or fun to make with kids on a rainy afternoon. All the recipes are delectable to read, dreamy to look at, and, of course, delicious to eat. Whether cooking Pasta E Fagioli or baking Orange Breakfast Muffins, Nigella knows just how to achieve maximum flavor with minimum effort.
|Product dimensions:||7.87(w) x 10.00(h) x 1.00(d)|
|Age Range:||13 - 18 Years|
About the Author
Nigella Lawson is the author of How to Eat, How to Be a Domestic Goddess (for which she won the British Author of the Year Award), Nigella Bites, Forever Summer, and Feast. She has been profiled in the New York Times Magazine, Gourmet, and many other publications. She lives in London with her two children.
Date of Birth:January 6, 1960
Place of Birth:London, England
Education:Degree in Modern and Medieval Languages, Oxford University, 1979
Read an Excerpt
Easy Sticky-Toffee Pudding
This draws on a the culinary technology of the surprise pudding — that amazing affair by which, on baking, a layer of sponge is formed, under which evolves a thick and luscious sauce — while playing with the flavours of a traditional sticky-toffee pudding. True, if you're feeding 12 people you'll need to make two, but given how almost provocatively easy it is, that's no big deal. I can see this stretching to 8, maybe even a little bit beyond, but I wouldn't want to ask much more of it... Better to have too much than give rise to even the slightest tremor of ration-anxiety at the table. Never Knowingly Undercatered, that's me.
For the cake:
100 g dark muscovado sugar
175 g self-raising flour
125 ml full-fat milk
1 teaspoon vanilla extract
50 g unsalted butter, melted
200 g chopped, rolled dates
For the sauce:
200 g dark muscovado sugar
approx. 25 g unsalted butter in little blobs
500 ml boiling water
Preheat the oven to 190°Cgas mark 5 and butter a 1 12 litre capacity pudding dish.
Combine the 100g dark muscovado sugar with the flour in a large bowl. Pour the milk into a measuring jug, beat in the egg, vanilla and melted butter and then pour this mixture over the sugar and four, stirring — just with a wooden spoon — to combine. Fold in the dates then scrape into the prepared pudding dish. Don't worry if it doesn't look very full: it will do by the time it cooks.
Sprinkle over the 200g dark muscovado sugar and dot with the butter. Pour over the boiling water (yes, really!) and transfer to the oven. Set the timer for 45minutes, though you might find the pudding needs 5 or 10 minutes more. The top of the pudding should be springy and spongy when it's cooked; underneath, the butter, dark muscovado sugar and boiling water will have turned into a rich, sticky sauce. Serve with vanilla ice cream, crème fraîche, double or single cream as you wish.
Most Helpful Customer Reviews
I loved this book. It is filled with interesting recipes that you want to try. It's a cookbook to use and try substitute ingredients. Try the Bread & Butter Pudding. Delicious. The Bitter Orange Ice Cream is rich and wonderful!
I got this book after enjoying her show, and wasn't let down. It's wonderful to read, and not just to get recipes from. The full color pictures are fantastic. All of the recipes use pretty common ingredients and they are creative. She doesn't make steadfast rules, but gives leeway for alteration. I find myself using her tips everyday in the kitchen. I love this book! I would recommend it to anyone.
I enjoy watching Nigella's show, mostly to check out how she manages to be so fabulously seductive and hope I pick up a few tips in that department. I was really disappointed in the book, however -- I had hoped it had more to offer. If you don't cook, it could be helpful, and the recipes are fine. If you DO cook, though, you won't find anything you don't already know. I mean, I know how to make sausages and lentils or how to roast some lamb. She can yak on all she wants about it, but a recipe for salmon cakes ain't new.
This book is a wonderful addition to anyone's kitchen. The linguine with garlic oil and pancetta is wonderul.
This book is a work of art, it is so nice to look at that you forget you are reading a cook book. The pages are think, the images beautiful and the recipes fit for the gods. I like it, but use it very infrequently because I have two little toddlers and spending an entire day cooking is not what happens around our house on a regular basis. Maybe when they get a bit older. Right now it is another one of those books that just is not happening.
This cookbook was given to me as a gift because I am a fan of the way she cooks - using fresh ingredients in her dishes - with no short cuts. Even though I wouldn't call myself an expert Chef, I'm not a slouch either, and some of her dishes are just darn over-the-top complicated. I attempted the chocolate cake a few times and I just could not get her frosting recipe the right consistancy. I've also make her Pasta Figioli and it was to die for! Her meatball recipe is now MY recipe, tweaked it just a tad, and now it's a family tradition. Thank you Nigella. Overall it is a beautiful cookbook, written as if she's in your kitchen telling you about the dish in her British Italian accent. Often, however, some recipes spur questions as they are not detailed enough (in my opinion). Highly recommended.