How to Eat: The Pleasures and Principles of Good Food

Front Cover
Wiley, Sep 10, 2002 - Cooking - 496 pages
48 Reviews
"[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 . . . the Queen of Come-On Cooking."
–Los Angeles Times

"A chatty, sometimes cheeky, celebration of home-cooked meals."
–USA Today

"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

What people are saying - Write a review

User ratings

5 stars
22
4 stars
11
3 stars
11
2 stars
4
1 star
0

She is entertaining and full of great recipes too! - Goodreads
Excellent layout for a modern cookbook. - Goodreads
I enjoy her recipes and chuckle along with her stories. - Goodreads
Nigella is a cookery writer rather than a chef. - Goodreads

Review: How to Eat: The Pleasures and Principles of Good Food

User Review  - Beverly - Goodreads

The majority of the recipes sound really tasty, but there wasn't anything new or surprising to me in her recipes. It's kind of an updated, British, Joy of Cooking-type cookbook. Very useful for daily home cooking, not too exciting when you want to challenge yourself. Read full review

Review: How to Eat: The Pleasures and Principles of Good Food

User Review  - Erin - Goodreads

No pictures?! How did I miss the fact this cookbook has no pictures? Read full review

About the author (2002)

NIGELLA LAWSON, a former columnist for London’s Evening Standard and the Times, is host of Nigella Bites on the Style network and a freelance journalist for Vogue magazine.

Bibliographic information