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How To Eat Softcover - 2000
by Nigella Lawson
- Used
- Paperback
Description
Used: See description
NZ$11.61
NZ$47.60
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Ships from Pearls Books n Music (Queensland, Australia)
Details
- Title How To Eat
- Author Nigella Lawson
- Binding Softcover
- Edition Reprint
- Pages 544
- Volumes 1
- Language ENG
- Publisher Chatto & Windus, London
- Date 2000
- Bookseller's Inventory # 42789
- ISBN 9780701169114 / 0701169117
- Weight 3.24 lbs (1.47 kg)
- Dewey Decimal Code 641.5
About Pearls Books n Music Queensland, Australia
Specializing in: Aboriginal, Art, Australia, Borneo, Far North Queensland, Indigenous, Music Biography, Out Of Print
Biblio member since 2020
Cairns Antiquarian & Secondhand Bookshop.
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Summary
"A chatty, sometimes cheeky, celebration of home-cooked meals."—USA TodayThrough her wildly popular television shows, her five bestselling cookbooks, her line of kitchenware, and her frequent media appearances, Nigella Lawson has emerged as one of the food world's most seductive personalities. How to Eat is the book that started it all—Nigella's signature, all-purposed cookbook, brimming with easygoing mealtime strategies and 350 mouthwatering recipes, from a truly sublime Tarragon French Roast Chicken to a totally decadent Chocolate Raspberry Pudding Cake. Here is Nigella's total (and totally irresistible) approach to food—the book that lays bare her secrets for finding pleasure in the simple things that we cook and eat every day."[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."—Los Angeles Times"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