Forever Summer (Style Network's) [Hardcover]

Nigella Lawson (Author)

Book Description

Release date: April 2, 2003 | Series: Style Network's

"Hardcover: 256 pages Publisher: Hyperion; 1st edition (April 2, 2003) Language: English ISBN: 1401300162 Product Dimensions: 10.0 x 7.7 x 0.9 inches Setting the warm, relaxed tone befitting the season, U.K. food goddess Lawson (Nigella

Editorial Reviews

From Publishers Weekly

Setting the warm, relaxed tone befitting the season, U.K. food goddess Lawson (Nigella Bites) presents her newest volume as an ode to summer, to freshness, and, in gray weather, to a time to "conjure up the sun, some light, a lazy feeling of having all the wide-skied time in the world to sit back and eat warmly with friends." Befitting a book of simply prepared summer dishes, Lawson takes her inspiration from such warm climes as southern Europe, the Middle East and southeast Asia. For starters, Lawson offers Grilled Eggplant with Feta, Mint and Chilli, where the ingredients are rolled inside the thinly sliced eggplant, and then moves on to Flatbread Pizzas, whose dough is made with za'atar, a mixture of thyme, sumac and sesame. Her pastas and salads are innovative and wonderfully fresh, such as Linguine with Chilli, Crab and Watercress; Watermelon, Feta and Black Olive Salad; or Shrimp and Black Rice Salad with Vietnamese Dressing. Main courses include Keralan Fish Curry with Lemon Rice, as well as Porchetta, which is chopped pork shoulder cooked with fennel, garlic and rosemary and sandwiched within a ciabatta roll. Winding down the meal, Lawson serves such cooling fare as Figs for a Thousand and One Nights, which are broiled and then pulled open until they look like "young birds squawking to be fed worms by their mommy" before they are drizzled with rose water, orange water and sugar. As viewers of her shows will notice, the book's photos-of both Nigella and the food-are just as cool and luscious as the recipes themselves.
Copyright 2003 Reed Business Information, Inc.

Review

"Brings to life the sensual aspects of cooking, helping you understand the pleasure of the journey." -- New York Times

"Nigella Lawson has done more than anyone recently to revive the art of cooking for the sheer fun of it." -- Bon Appetit

"Nigella is an icon." -- Gourmet

"Vivid and fresh." -- People

See all Editorial Reviews

Product Details

• Hardcover: 256 pages
• Publisher: Hyperion; 1 edition (April 2, 2003)
• Language: English
• ISBN-10: 1401300162
• ISBN-13: 978-1401300166
• Product Dimensions: 7.8 x 1 x 10 inches
• Shipping Weight: 2.2 pounds (View shipping rates and policies)
• Average Customer Review: 4.1 out of 5 stars  See all reviews (47 customer reviews)
• Amazon Best Sellers Rank: #67,110 in Books (See Top 100 in Books)
  • #89 in Books > Cookbooks, Food & Wine > Special Occasions > Seasonal

More About the Author

Nigella Lawson is the British bestselling author of Nigella Express: Good Food Fast, Feast: Food to Celebrate Life, Forever Summer, Nigella Bites, How to Be a Domestic Goddess, and How to Eat, which have sold in excess of 5 million copies worldwide. Her 2005 book Feast: Food to Celebrate Life inspired 'Nigella Feasts,' which debuted on Food Network in fall 2006. The Domestic Goddess is back in her second Food Network series, 'Nigella Express,' launched in fall 2007 in conjunction with the release of Nigella Express. American audiences also know Nigella as host of 'Forever Summer with Nigella,' her popular cooking/lifestyle series that aired on style, and 'Nigella Bites,' which aired on E! Entertainment Television and style. In July 2003, Nigella launched Nigella Lawson's Living Kitchen, a range of kitchen items designed in collaboration with Sebastian Conran, to widespread acclaim in the U.S.

Most Helpful Customer Reviews

54 of 54 people found the following review helpful

5.0 out of 5 stars Summer every day of the year April 3, 2003

By Kasey M. Moctezuma

Format:Hardcover

I am an admitted fan of Nigella Lawson's cookbooks. I bought this one on ... months ago, and it has since become a faithful friend in the kitchen. While I cannot say that I use it as much as HOw To Eat, which is a virtual cooking bible, it has some fantastic recipes that have become instant classics, such as the seared mustard coated salmon, which is light, flavorful and so easy it makes you almost feel guilty to accept all of the compliments - or the figs for a thousand and one nights that is almost effortless, but so full of flavor, with rosewater, cinnamon, butter, orange and mascarpone. YOu just have to trust me on how good this tastes. This book is full of creative and flavorful salads and soup that borrow from a few different cultures (the beet and dill salad is very Russian). There are some very nice Asian style fish dishes, as well as plenty of meat recipes, on the grill and off. The book finishes with plenty of summery old fashioned ice cream recipes, shortbreads, etc. and the last chapter is full of fun cocktails, mostly fruit based, both classic and new. The fare in this book tends to be a little bit lighter (summer!) and there seem to be even more easy to prepare recipes (that do not sacrifice flavor!) This book will be a happy addition to your cookbook collection. :)

25 of 25 people found the following review helpful

5.0 out of 5 stars Easy, breezy recipes for sunny days or the depths of winter April 7, 2003

By drdebs

Format:Hardcover

Like the previous reviewer said, you probably already know if you like Nigella, or find her aggravating. I think she's marvelous--and one of the best cooking writers today. What this means is that this book is more than just a collection of delicious recipes: it is also full of Nigella's thoughts on memorable meals, the values of simplicity and canned broth, and suggestions for menus. Lawson has the ability to write about food in a way that makes you almost taste it. The recipes in this book are easy, many taking next to no time to cook and very few ingredients. There is plenty of ethnic cuisine (Moroccan, Mediterranean, Indian, Thai) as well as a scrumptious recipe for honey semifreddo (no ice cream maker required!) This would make a wonderful hostess or housewarming gift, but buy 2 copies since you'll want one as well. Mine arrived 7 days ago and has already got grease spots from use. With scores of cookbooks available, Nigella can be relied upon to write a book that is worth the cover price, and will get heavy use!

36 of 39 people found the following review helpful

5.0 out of 5 stars Nigella can cook the Food of the Gods May 4, 2003

By Joanna Daneman #1 HALL OF FAMETOP 10 REVIEWERVINE™ VOICE

Format:Hardcover

I love summer food, I like watching Nigella; how that girl can eat! In the age of cigarette-smoking, diet-drink swilling models who look at each bite of food as if it were arsenic-laden, she is a testament to healthy appetites. But is her food more than a posh fad of public television?

Mmmm, yes, this lady can cook. I would keep this book just for the mustard coated salmon. Many of the recipes are Mediterranean inspired (simple mussels in wine sauce) but she strays wickedly from Europe into the Orient with cold soba noodles, a real favorite of mine.

She does rely for some of the desserts on marscapone (rich Italian cream cheese) which has to be trekked in from the Italian Market in Philadelphia by caravan and only ends up on my hips, so why bother? Some of the other rare ingredients are hard for me, in semi-rural Delaware to come by as well. (rosewater, fresh figs, better add these to the caravan order.) We do have great fish here in the Chesapeake, but even if you are in landlocked Iowa, there is a lot of good stuff here for summer entertaining and for tempting you to eat healthy, interesting things in the hot months. Her use of vegetables (yellow squash soup, carrot salad, beets) is original and wonderful. High time we had a new set of creative veggie recipes and here they are.

By the way, the mustard coating works well on bluefish, though one is not supposed to eat a lot of bluefish. But fishing for these little fighters is so much fun. If you eat a blue now and then, try the salmon recipe out on them, too.