Americans trolling for something novel in Italian cookery need look no further than Lawson’s latest book, which displays with vivid photographs her unique take on fast, simple dishes. Uncompromising purists may carp that these recipes are not authentic regional Italian; Lawson aims to modernize classic Italian cookery principles to better suit contemporary kitchens. Pastas range from a beautifully baroque yet quickly prepared lasagna to a simple toss of pasta, gorgonzola cheese, fresh spinach leaves, and pistachios. Italian Americans conversant with giambotta will recognize a cousin in Lawson’s Italian Tray Bake, loaded with chicken, sausage, and potatoes. Lovely inspirations for vegetable side dishes include roasted brussels sprouts gently herbed and mock mashed potatoes made from semolina. To ensure family contentment, the author has made use of the palates of her own teenage children. A few recipes, such as a turkey breast stuffed with sausage and cranberries, make outstanding centerpieces at party buffet tables. --Mark Knoblauch
Nigellissima takes inspiration from Italian cooking to bring the spirit of Italy into the kitchen and onto the plate, pronto. At the heart of Italian cookery lies a celebration of food that is fresh, tasty and unpretentious; Nigella Lawson reflects this in recipes that are simple and speedy, elevating everyday eating into no-fuss feasts. Italian food has colonised the world. Nigellissima shows us how and why in over 100 delicious dishes - from telephone-cord pasta with Sicilian pesto to the crustless Meatzza, from Sardinian couscous to Venetian stew, from penne to papardelle, from ragu to risotto, from Italian apple pie and no-churn ices to panna cotta and sambuca kisses - in a round-Italy quickstep that culminates in a festive chapter of party food, with an Italian-inspired Christmas feast as its mouthwatering centrepiece. From the traditional to the unfamiliar, here are recipes to excite the taste buds and the imagination, without stressing the cook. Nigella's gastronomic heart is in Italy, and in this new book she conjures up, with passionate relish, the warmth, simplicity and directness of Italian cooking, with an Anglo-twist. Illustrated with gorgeous photographs to instruct and delight Nigellissima is accompanied by a major new BBC TV series. --This text refers to an out of print or unavailable edition of this title.See all Editorial Reviews
Food from Italy Nigella's way, warm and delishes, though need to confess I buy her books for her writing rather than cooking, I do cook from her books but I just love her words and... Read morePublished 1 month ago by avid reader
That missing star is for poaching eggs in a can of tomatoes poured in a cast iron skillet (Eggs in Purgatory, page 260). Read morePublished 6 months ago by Karin B.
Delicious and doable, imaginative yet not extreme. Italian with a twist. Great instructions and beautiful pictures.Published 7 months ago by P. P. Nunez
Enjoyed the videos and had to have the cookbook! Super simple and easy to prepare recipes! My kind of cooking in every way!Published 7 months ago by Michel Underwood
Nigella Lawson is a favorite of mine...I can't always find the ingredients she calls for, but she encourages improvisation, and I love that! Read morePublished 9 months ago by Candace J. Charters