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.
--This text refers to an out of print or unavailable edition of this title.
Review
“Considerable panache. What she never lacks is poise: her effortless blend of the artless and the deeply considered does not fail, here, to beguile…. Nigella Lawson seems to have a knack of thinking creatively about food which allows her to turn a recipe over in her hands, as it were, give it a tweak and turn it into something livelier and fresher than it was before…. Above all, she communicates, through dozens and dozens of recipes, the ideals of freshness, simplicity, spontaneity and immediacy, a combination it's hard to resist.” -- Amazon.co.uk
“The food is so good, and colour photographs by Petrina Tinslay so mouthwatering, readers will tolerate the British measurements (a conversion chart is included).” --
The Gazette (Montreal)
Praise for Nigella:“[Nigella] brings to life the sensual aspects of cooking, helping you understand not only what you are after but also the pleasure of the journey, and she encourages you along the way.” --
The New York Times“I love Nigella Lawson’s writing and I love her recipes.” -- Delia Smith
“
How to Eat [is] my book of the decade.” -- Nigel Slater, author of
Appetite
--This text refers to the
Hardcover
edition.
