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How to Eat : The Pleasures and Principles of Good Food

How to Eat : The Pleasures and Principles of Good Food Paperback - 2000

by Nigella Lawson

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Chatto & Windus. Good. 7.44 x 1.3 x 9.69 inches. Paperback. 2000. 544 pages. Cover worn.<br>How to Eat: The Pleasures and Principles of Good Food [Paperback] Lawson, Nigella .
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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

From the publisher

Nigella Lawson has been a columnist for the London Evening Standard and The Times, and restaurant critic for the Spectator. She is now a freelance journalist and broadcaster, and is the foodwriter for Vogue. She was a judge for the 1998 Booker Prize, resident reviewer on Britain's Channel 4's Booked, and regular contributor to Nigel Slater's food programme.

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Excerpt

Fried Prawn Cakes

250 g fresh raw prawns
1 clove garlic, chopped finely
2 spring onions, chopped finely
1/2 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.

Media reviews

"Her prose is as nourishing as her recipes — it should please mere readers, serious cooks and happy omnivores."
—Salman Rushdie

"I love Nigella Lawson's writing and I love her recipes."
—Delia Smith

"One of the best and most influential of British food writers — bound to become a staple cookbook for a whole generation."
—Ruth Rogers, The River Cafe Cook Book

"Cerebral and scintillating advice — peppered with wit."
—Sunday Times

"A gloriously sensual wander through the possibilities of food. The recipes read more like seduction than instruction."
—Independent

About the author

Nigella Lawson has been a columnist for the London Evening Standard and The Times, and restaurant critic for the Spectator. She is now a freelance journalist and broadcaster, and is the foodwriter for Vogue. She was a judge for the 1998 Booker Prize, resident reviewer on Britain's Channel 4's Booked, and regular contributor to Nigel Slater's food programme.

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