Scan barcode
benmsmith's review against another edition
5.0
Thanks to Ecco and NetGalley for an ARC of this.
Nigella Lawson's books have always been some of my favorites for the writing alone, and this new book is no exception. Food writer Helen Rosner has a wonderful newsletter about the process of writing a recipe (which ends in a kale/bean/sausage soup called Roberto), and the balance of economy of space vs. teaching someone who doesn't know what size of onion you need when a recipe calls for a large onion. When I copy out a recipe for friends, I also find it shifting and changing from the original text - I hew closely to the original instructions, but also add in bits written in my voice that elucidate the things I needed to figure out for myself and want to make sure they get right the first time since I was the one who raved about the recipe in the first place.
Nigella's always been good at threading this needle, and I love that the essay approach this book takes in places (including a chapter on just how you get to a recipe) gives you the feeling of having a friend guiding you through a recipe while sitting at a kitchen island, letting you figure out the magic with your own hands. As with her last few books, there's a nice balance of more classic preparations with a few nods to current cooking trends - I feel like if Nigella's tried something and is telling me about it (in this case, 'nduja sausage, or cooking pasta in beet juice both for color and flavor), it's probably worth seeking out and trying for myself. I also like that a few of the essays in the book call out the current food climate we're in with quarantine, and how cooking can be both a balm and something where we just want to reach for something quick because we're tired of things being a balm and just want to eat.
Nigella Lawson's books have always been some of my favorites for the writing alone, and this new book is no exception. Food writer Helen Rosner has a wonderful newsletter about the process of writing a recipe (which ends in a kale/bean/sausage soup called Roberto), and the balance of economy of space vs. teaching someone who doesn't know what size of onion you need when a recipe calls for a large onion. When I copy out a recipe for friends, I also find it shifting and changing from the original text - I hew closely to the original instructions, but also add in bits written in my voice that elucidate the things I needed to figure out for myself and want to make sure they get right the first time since I was the one who raved about the recipe in the first place.
Nigella's always been good at threading this needle, and I love that the essay approach this book takes in places (including a chapter on just how you get to a recipe) gives you the feeling of having a friend guiding you through a recipe while sitting at a kitchen island, letting you figure out the magic with your own hands. As with her last few books, there's a nice balance of more classic preparations with a few nods to current cooking trends - I feel like if Nigella's tried something and is telling me about it (in this case, 'nduja sausage, or cooking pasta in beet juice both for color and flavor), it's probably worth seeking out and trying for myself. I also like that a few of the essays in the book call out the current food climate we're in with quarantine, and how cooking can be both a balm and something where we just want to reach for something quick because we're tired of things being a balm and just want to eat.
morganmullin's review against another edition
5.0
This one isn't so much a typical cookbook (though I do love those) as much as it is a loose-formed memoir, a free-verse association on the texture and depth food adds to our lives—complete with a host of beautiful, uncomplicated things to eat. Thoughtful critics have long praised Lawson for making food intellectual (through her researched approach and expansive, descriptive vocabulary), but here she reminds us her work is also emotional, through tributes to brown food and waxing poetic on her love of rhubarb. Read it for the careful pushback against what Instagram has done to eating; read it for luxurious ideas on how to treat yourself (it's not for nothing that Lawson says making a creme caramel for one person is ridiculous—and then proceeds to tell you how); read it for a gleeful reminder of how delicious and wonderful food and eating can be. When Lawson says 'Cook, Eat Repeat is the rhythm of my life', it's an invitation for you to dance in the everyday, too.
poppyflaxman's review
5.0
I've been slowly making my way through this, stealing moments in the day to read a few essays and recipes. It is important to spend time with Nigella as each recipe is rich with detail and sentences as beautiful as the food on the opposite page.
I think this has swiped the title of favourite Nigella cookbook. The premise is gorgeous: one of recipes we return to again and again that fill up our life. Since I've starting reading, I've already made her fish finger bhorta, no knead bread and sandwich loaf regular recipes in my repertoire. I've baked many things from this too and am eagerly looking forward to repeating those soon.
As a vegetarian I think there is a good level of both meaty recipes, which I can admire but won't be cooking, vegetarian and vegan. As well as plenty of gluten free options. Some are quite easily adaptable as well - the fish finger bhorta, for example, which I make with quorn fishless fingers and wouldn't want to go without!
If you are looking for a cookbook to inspire and treasure, this is it.
I think this has swiped the title of favourite Nigella cookbook. The premise is gorgeous: one of recipes we return to again and again that fill up our life. Since I've starting reading, I've already made her fish finger bhorta, no knead bread and sandwich loaf regular recipes in my repertoire. I've baked many things from this too and am eagerly looking forward to repeating those soon.
As a vegetarian I think there is a good level of both meaty recipes, which I can admire but won't be cooking, vegetarian and vegan. As well as plenty of gluten free options. Some are quite easily adaptable as well - the fish finger bhorta, for example, which I make with quorn fishless fingers and wouldn't want to go without!
If you are looking for a cookbook to inspire and treasure, this is it.
tania_kliphuis's review against another edition
5.0
I have yet to cook much from this book, but it deserves a five-star rating as a collection of essays in any case. Nigella writes about food in such a loving, evocative and exciting way. She makes a simple slice of sourdough topped with butter and an anchovy sound like a luxury (which it is if you take the time to notice every sensation). I also love that it was edited to fit the times. Nigella speaks of lockdown baking and cooking, and comfort food and the memory of dinner parties that we all hated to throw but now wish we could! That makes it really special, like a time capsule that I’ll give my kids one day.
I’m itching to make almost every single thing from this book, and really appreciate the way that she encourages home cooks to experiment and make dishes personal.
I’m itching to make almost every single thing from this book, and really appreciate the way that she encourages home cooks to experiment and make dishes personal.
redheadreading's review against another edition
4.0
Honestly I approached this more as a lovely selection of food writing than as something I'm necessarily going to be cooking from cover to cover. I always enjoy the way she effusively sings the praises of food she loves so had a lovely time reading through what are essentially essays in between the recipes. From a cooking standpoint, Nigella can be a bit hit and miss for me. I appreciate all the info given at the start of recipes for how to adapt them to suit different dietary requirements, but there's a lot of these I'll never cook due to the large number of meaty dishes or just flavours that aren't my cup of tea (namely rhubarb and anchovies!). Some of these felt a smidge repetitive compared to some of her other cookbooks, but I can't deny that I had a lovely time immersing myself in the gorgeous descriptions!
billierwalker's review
2.0
I’ve tried many of these recipes and found the majority of them to be utterly tasteless. The exception being the fish finger bhorta which was a knock out. Did Nigella get covid before putting these recipes together and not realise? Not only are they tasteless they take an extremely long time to arrive at no taste valley. Overall I remain unimpressed.
kimwritesstuff's review against another edition
5.0
In the beginning of Nigella Lawson's book she states that food is a pleasure and I can say I thought it was a pleasure to read her cookbook. This book was a delightful mix of recipes, short essays, and personal notes. I love that she discusses how writing recipes can be stressful. Like when you are instructing a person to use a medium vegetable, what does that mean? Early on in this book Nigella establishes a welcoming, warm, and often funny voice.
While some of the recipes may seem daunting, Nigella's warmth really shines through. She walks the reader through the why and the how of the recipe while often offering various substitutions for different diets or options for making food ahead of time. I also enjoyed that some recipes were targeted for smaller servings of a dinner for two or even a dessert for one. My favorite part is that Nigella insists on bringing the pleasure back to eating, leave your guilt at the door.
Recipe I'm most excited to try? Chicken in a Pot with Lemon and Orzo hands down....or maybe the Christmas Bread Pudding. I'm sure with Nigella's guidance there is no wrong answer, only the pleasure of trying something new.
While some of the recipes may seem daunting, Nigella's warmth really shines through. She walks the reader through the why and the how of the recipe while often offering various substitutions for different diets or options for making food ahead of time. I also enjoyed that some recipes were targeted for smaller servings of a dinner for two or even a dessert for one. My favorite part is that Nigella insists on bringing the pleasure back to eating, leave your guilt at the door.
Recipe I'm most excited to try? Chicken in a Pot with Lemon and Orzo hands down....or maybe the Christmas Bread Pudding. I'm sure with Nigella's guidance there is no wrong answer, only the pleasure of trying something new.
lohn's review against another edition
1.0
I received this ebook from NetGalley in exchange for an honest review.
I feel like this was a little bit too wordy for me. I think if I wanted to learn more about the different parts of food and what is good and bad about them then this would be great, but I was looking for just a cookbook and this was written more like a regular book.
I feel like this was a little bit too wordy for me. I think if I wanted to learn more about the different parts of food and what is good and bad about them then this would be great, but I was looking for just a cookbook and this was written more like a regular book.