How to Eat: The Pleasures and Principles of Good Food

Front Cover
John Wiley, 2000 - Cooking - 474 pages
21 Reviews
'Her prose is as nourishing as her recipes . . . a book that should please mere readers as well as serious cooks and happy omnivores.' --Salman Rushdie, Observer Review'If you could have just one food book this year, make it How to Eat.' --Susan Low, Time Out (London)The essential cooking and recipe book for people who love to eat.'Cooking is not about just joining the dots . . . It's about developing an understanding of food, a sense of assurance in the kitchen, about the simple desire to make yourself something to eat. And in cooking . . . you must please yourself to please others.' And so Nigella Lawson begins How to Eat. Already a huge success in Britain, How to Eat is a joyous celebration of home-cooked food, simply prepared and presented. She demonstrates how everyone can explore and enjoy the world of food every day--whether it's fitting cooking into a busy schedule or improvising with whatever ingredients are on hand. With an easy, conversational style, she shares 350 simple recipes that range from lemon chicken to children's chocolate mousse.Chapters include meals for one and two, low fat cooking, weekend dining, and cooking for babies and small children.Nigella Lawson (London, UK), a former columnist for London's Evening Standard and the Times, is a columnist for Talk magazine, a freelance journalist for Vogue magazine, and a broadcaster for two British network television programs.

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LibraryThing Review

User Review  - KimMR - LibraryThing

Great cookbook. Simple food, well-written recipes. No photographs, as this was written before Ms Lawson became a television celebrity, and all the better for it. Read full review

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

User Review  - Kaajal Noorani - Goodreads

How To Eat.....the title at first can be a put off. But once you open it and glance through the pages and Content, it seems that you ought to buy this book. It is from Basics to just anything about ... Read full review

Contents

Glossary
457
Bibliography
463
Mayonnaise 12
2
Bechamel 19
9
Birthday Cake
25
Real Custard
32
Rich Pastry Dough
38
Asparagus
45
Cherried and Chickpead Couscous
86
Weekend Lunch
94
Sticky Chocolate Pudding
200
Chicken Stew with Couscous
207
Minestrone
215
Poires Belle Helene
221
Crab and Saffron Tart
227
Basil Oil
233

Cooking
67
Annas Chickpea and Pasta Soup
79
Baked Veal and Ham Pasta
87
Cawl
94
Beef Stew with Anchovies and Thyme
100
Onion Mush
106
Quince Syllabub
113
One and
23
Shrimp with Garlic and Chili Pepper
29
Chicken with Morels 135
35
Pea Souffle 142
42
Salad 161
61
Red Mullet with Garlic and Rosemary
68
Roast Cod with Pea Puree 175
75
Salsa Verde 181
4
GussiedUp Ice Cream 183
80
Lemon Pie
272
Gigot Boulangere
278
Red Cabbage Cooked in the Viennese
284
Pigs Bum
291
Dinner
298
Shrimp and Eggplant Crostini
304
Rhubarb Ice Cream
310
Chocolate Raspberry Pudding Cake
316
Mixed Mushrooms
355
Involtini
361
Aromatic Chili Beef Noodle Soup
381
Thai Clam Pot
387
Linguine with Crab
393
Char Siu
399
Copyright

About the author (2000)

NIGELLA LAWSON, a former columnist for Londonís Evening Standard and the Times, is a columnist for Talk magazine, a freelance journalist for Vogue magazine, and a broadcaster for two British network television programs.

Bibliographic information