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How to Eat: The Pleasures and Principles of Good Food |  | Author: Nigella Lawson
Publisher: Wiley
Category: Book
List Price: $19.95
Buy New: $10.48
as of 9/9/2010 22:25 EDT details
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New (39) from $10.48
Seller: BookHouseUSA
Rating:  72 reviews
Sales Rank: 87803
Media: Paperback
Pages: 496
Number Of Items: 1
Shipping Weight (lbs): 2.1
Dimensions (in): 8.6 x 7.4 x 1.3
ISBN: 0470173548
Dewey Decimal Number: 641
EAN: 9780470173541
ASIN: 0470173548
Publication Date: June 5, 2007
Availability: Usually ships in 1-2 business days
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| • | ISBN13: 9780470173541 | | • | Condition: New | | • | Notes: BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed |
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| Editorial Reviews:
Amazon.com Review
"Cooking is not about just joining the dots, following one recipe slavishly and then moving on to the next," says British food writer Nigella Lawson. "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." Lawson is not a chef, but "an eater." She writes as if she's conversing with you while beating eggs or mincing garlic in your kitchen. She explains how to make the basics, such as roast chicken, soup stock, various sauces, cake, and ice cream. She teaches you to cook more esoteric dishes, such as grouse, white truffles (mushrooms, not chocolate), and "ham in Coca-Cola." She gives advice for entertaining over the holidays, quick cooking ("the real way to make life easier for yourself: cooking in advance"), cooking for yourself ("you don't have to belong to the drearily narcissistic learn-to-love-yourself school of thought to grasp that it might be a good thing to consider yourself worth cooking for"), and weekend lunches for six to eight people. Don't expect any concessions to health recommendations in the recipes here--Lawson makes liberal and unapologetic use of egg yolks, cream, and butter. There are plenty of recipes, but the best parts of How to Eat are the well-crafted tidbits of wisdom, such as the following: - "Cook in advance and, if the worse comes to the worst, you can ditch it. No one but you will know that it tasted disgusting, or failed to set, or curdled or whatever."
- On the proper English trifle: "When I say proper I mean proper: lots of sponge, lots of jam, lots of custard and lots of cream. This is not a timid construction ... you don't want to end up with a trifle so upmarket it's inappropriately, posturingly elegant. A degree of vulgarity is requisite."
- "Too many people cook only when they're giving a dinner party. And it's very hard to go from zero to a hundred miles an hour. How can you learn to feel at ease around food, relaxed about cooking, if every time you go into the kitchen it's to cook at competition level?"
--Joan Price
Product Description
"A chatty, sometimes cheeky,celebration of home-cooked meals."
âUSA Today Through 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 allâNigella's signature, all-purpose 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 foodâthe 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."
âAmanda Hesser, The New York Times "Nigella Lawson serves up irony and sensuality with her comforting recipes . . . the Queen of Come-On Cooking."
âLos 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.'"
âRichard Story, Vogue magazine
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| Customer Reviews:
Showing reviews 1-5 of 72
 Great book, but needs photos!!! July 30, 2010
Guillermo
Muy buen libro, lleno de buenas recetas caseras, bien explicadas, aun las que no son tan frecuentes, muchas reseñas a reuniones familiares y con amigos.
En resumen, buenas recetas, bien detalladas, lamento mucho que en todo el libro no haya ni una solo fotografia.
Buena compra para los que quieren tener muchos menus para elegir.
 Not just for cooks--a great read! March 8, 2010
Jody (Northwest Ohio)
1 out of 1 found this review helpful
I'm not sure why this review is showing up under Arthur Boehm's no doubt admirable book called How To Eat, but it's not the one I have. My review is for Nigella Lawson's book with the same title.
Nigella Lawson lives a great life, but getting dinner on the table is as much an issue for her as it is for the rest of us. This is a simply wonderful collection of essays on what it means to cook and eat. The recipes are bonuses. They range from very easy (open a can of tomato sauce, heat it in a saucepan with a handful of rice. If you want it soupier, add water) to complex (for a proper English Sunday dinner, a strict menu and timetable are vital--and to make blini you really do need a blini pan) Ms. Lawson recuses herself from 'bossiness' but emphasizes the value of experimentation, consideration of the likes and dislikes of those being fed, as well as using the existing contents of refrigerator and pantry. Cooking is a labor of love as well as a tool for survival, and getting a dinner party together illustrates both.
Cooking can also be a lot of trouble, and there are time it's worth it and times it's not. Ms. Lawson more than adequately deconstructs the differences and how to approach them. Not since the wonderful writings of Laurie Colwin has a cookbook been as readable as a novel.
How To Eat is just that--a lovely narrative on why, how and the way to cook a wonderful variety of meals. If this book doesn't inspire the reader to try one of its recipes, there's something wrong. 99% of them are well within the range of a standard kitchen and products available at most grocery stores. Since very few of us live in a vacuum, there is highly entertaining and interesting material on feeding children.
The message that leaps from each page is that cooking food is comforting, it nurses as well as nourishes and preparing it well is an expression of caring. Five stars indeed, for an involving and entertaining book.
Cleaving to the Essentials February 11, 2010
swimjay (Berkeley, CA)
1 out of 7 found this review helpful
Every cookbook author, if one sifts deeply enough, has a master recipe which embodies her cooking philosophy and threads through all of her individual recipes. In Nigella's case, the recipe is: Take two ripe Nigella Lawson breasts, cuddle gently until warm, then pop them into your mouth! This is the kind of cooking that makes you want to have friends over, do your best in the kitchen without going crazy, and let the good times roll!
 basic chicken recipe turned out to be a disaster January 3, 2010
P. Clark (Singapore)
1 out of 8 found this review helpful
I have just tried to make a roast chicken by trying to follow a recipe in the book. You have to go through a lot of irrelevant information to figure out what to do. Steps, ingredients nothing is clear. I am extremely disappointed with this book. No pics, no clear instructions. Lots and lots of unnecessary chatter. Then the simple information you need is not there. How come the journalist appeared on the cover could say this is one cookbook you need to buy this year. What a scam!
A Book to Treasure November 19, 2009
BeachReader (Delaware)
1 out of 1 found this review helpful
Someone wrote that if one liked the writing of Laurie Colwin, this book of Nigella Lawson's would also be appealing. Well, that person was right!
While it is impossible to compare these two women, both write lovingly about food and eating. Lawson calls herself an eater, not a chef, and I am sure that Colwin would have described herself the same way.
This book is just so universally appealing. I bought three to give for Christmas gifts.
There is nothing not to like about "How to Eat: The Pleasures and Principles of Good Food" ....great stories, writing, and recipes.
Although I say that I read this book, and have, it is one that I will read over and over, just as I do with Colwin's books.
Showing reviews 1-5 of 72
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