- Hardcover: 288 pages
- Publisher: Flatiron Books; First US Edition First Printing edition (April 10, 2018)
- Language: English
- ISBN-10: 1250154286
- ISBN-13: 978-1250154286
- Product Dimensions: 7.7 x 0.9 x 10.1 inches
- Shipping Weight: 2.2 pounds (View shipping rates and policies)
- Average Customer Review: 22 customer reviews
- Amazon Best Sellers Rank: #3,082 in Books (See Top 100 in Books)
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At My Table: A Celebration of Home Cooking Hardcover – April 10, 2018
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About the Author
Nigella Lawson has written numerous bestselling cookbooks, including the classics How to Eat, How to Be a Domestic Goddess and Simply Nigella. These books and her many television series such as Nigella Bites, Nigella Feasts, and Nigellissima have made her a household name around the world. She was a mentor on ABC's The Taste, and her books have sold more than eight million copies.
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The only bummer I can find is that the font is a little on the small side. I’m usually reading cookbooks from a stand on the counter with ingredients between us. If you stand closer, this probably isn’t noticeable for you.
My thoughts and pics of the dishes I tried…..
1 Garlic and Parmesan Mashed Potatoes – p 66. These are delicious on their own, but I made them to generate leftovers to make the waffles below.
2) Potato Waffles from leftover Garlic and Parmesan Mashed Potatoes – p 71. Oh my gosh. These are everything that I hoped and dreamed they would be. They are mashed potato fluffy and tender on the interior, and crusted and roasty toasty flavored on the outside. I love them. Pure genius. I am going to be a brunch hero with these bad boys.
3) Toasted Brie, Prosciutto, and Fig Sandwich – p 34. Okay, our trees are weighed down with figs, but they wont be ripe for a few months. I had brie and prosciutto in the fridge, so I tried this subbing in a fig jam I made last fig season. Divine. I’ll update this once I try it again with fresh figs.
4) Beef and Eggplant Fatteh – p 42. Fantasic dinner. Super fragrant and quite the looker. Nigella called them Middle Eastern nachos. I plated everyone’s individually, because my kids turn nachos into competitive eating.
5) Chicken with Grapes and Marsala – p 136. Ooooh! This is my favorite in the book so far. So simple and so flavorful. My grapes lost their color in the oven, so I cheated and smashed them into the sauce, gave it a quick strain, and tossed some more bright, beautiful grapes under the broiler.
6) Chili Cheese Garlic Bread – p 28. This is as yummy as it looks. She has you blend the cheese into the garlicky buttery ooze and smear it on with a heavy hand.
7) Coconut Shrimp with Turmeric Yogurt – p 130. Perfect crisp texture and super flavorful sauce.
8) Carrots with Fennel and Harissa – p 60. The sweet orange is a lovely contrast to the harissa, and the earthiness of the carrots and fennel. Love.
9) Deviled Eggs – p 24. Such a fun, retro dish. I’d forgotten all about deviled eggs, and they’re stylish again.
10) Chopped Salad – p 94. Delicious! I made this for dinner with the lamb meatballs. The leftover made a great lunch with a little chopped walnuts added in.
11) Lamb Kofta with Garlic Sauce – p 168. Tons of delicious flavor and it smells heavenly!
I’ll update this as I play in the book more.
Some others I have flagged to try: Meatballs with Orzo – p 54 * Brussels Sprouts with Preserved Lemons and Pomegranate – p 76 (This totally looks like Christmas!) * Sweet Potato Tacos with Avocado and Cilantro Sauce and a Tomato and Pear Relish – p 86 * Radicchio, Chestnut, and Blue Cheese Salad with a Citrus, Whole Grain Mustard, and Honey Dressing – p 93 * Beet and Goat Cheese Salad with a Passionfruit Dressing – p 96 * Roast Loin of Salmon with Aleppo Pepper and Fennel Seeds – p 129 * Lime and Cilantro Chicken – p 138 * Butterflied Chicken with Miso and Sesame Seeds – p 140 * Chicken Fricassee with Marsala, Chestnuts, and Thyme – p 150 * Roast Duck with Orange, Soy, and Ginger – p 154 * Slow Roasted 5-Spice Lamb with Chinese Pancakes – p 160 * Spiced Lamb with Potatoes and Apricots – p 171 * Slow Roasted Pork Shoulder with Caramelized Garlic and Ginger – p 178 * Sirloin Steaks with Anchovy Cream Sauce – p 197 * Rose and Pepper Pavlova with Strawberries and Passionfruit – p 208 * Sticky Toffee Pudding – p 216 * Maple Roasted Plums with Cinnamon Brown Sugar Yogurt – p 219 * No-Churn Bourbon Salted Caramel Ice Cream – p 230 * Dirty Lemon Martini – p 272 * Grapefruit Margarita – p 273.
I'm far from alone in liking Nigella's cookbooks. Mostly it's because she writes for my needs: I want yummy food that is so good that I stop talking to focus on eating it, yet I have OTHER things to do so I rarely can spend all afternoon puttering in the kitchen. Plus, Nigella always has a comfortable writing style, with instructions that sound the way your best friend would explain how to do something -- "squishing things together" rather than some formal "mix carefully" wording.
At My Table does not disappoint me. It's chock full of a bunch of recipes that I want to make immediately, and several that I know will find their way onto my dinner table. That's despite the fact that many of her recipes are heavy on carbs, which I eschew. I've found more than enough recipes to justify the purchase, and I'm sure you will too.
So far, I've made "beef and eggplant fatteh," which she describes as a Middle Eastern form of nachos. I left out the pita flatbread base with no problem, and treated the rest of it as a kind of hamburger stew. It was easy to throw together on a weeknight: eggplant, ground beef, roasted pine nuts, pomegranate seeds, mint, and a yogurt sauce with lemon and tahini (though I was too lazy to open the jar of tahini, and it didn't suffer). That made an outstanding familiar-yet-different hamburger stew, without a lot of fussing.
Another dinner was "hake with bacon, peas, and [hard] cider," which was a solid okay. On the other hand I think dinner was ready 15 minutes after I walked into the kitchen, using ingredients that had been in the freezer that morning, and sometimes I yearn for simplicity.
A better option was "pork steaks with port and figs," which made a two-person dinner in less than half an hour, yet seemed romantically exotic. It's essentially "fry up a couple of pork chops" but instead of plain flour you dredge them in allspice, ginger, and cloves before you add the port-soaked figs as a kind of bubbly syrup.
And there are SO many more tabs stuck on the cookbook's pages. I was considering making "sunken chocolate amaretto cake" tonight (it uses almond flour rather than wheat, making it paleo-friendly). She's got a "sausages with apples and red onion" traybake that is bound to make an appearance sometime soon (throw it all in a 400 degree oven for 45 minutes). There's also "chicken with red grapes and marsala" calling to me. And...
Well, you get the idea. I consider any cookbook a winner if there are three recipes that I plan to make a second time. It's obvious that this one is worth the investment.
With all this praise, you may be thinking, "So, is this the best of her cookbooks?" I don't think I'd give it that accolade, at least not yet. If you don't have any of them, you might start with Nigella Express: 130 Recipes for Good Food, Fast. But this would be a good choice, too.
Recipes are simple and pictures are great!
I'm also watching her cooking show on T.V. weekly.