Title: How To Eat: Pleasures And Principles of Good...
Publisher: Chatto and Windus 1999 Paperback
Publication Date: 1999
Book Condition: Mint
'The great British Culinary Renaissance has done many things--given us extra virgin oil, better restaurants and gastroporn--but it hasn't taught us how to cook.'--Nigella Lawson 'How To Eat is a book that does. Firmly rooted in home cooking, part culinary manifesto and part evocation of the pleasures of eating, it has over three hundred and fifty recipes. More than that, it encourages us to see cooking in context and to acquire our own individual sense of what food is about. It covers kitchen basics, fast food, feeding small children, cooking for one and two, weekend lunches, low-fat food and both everyday and more demanding dinners. To counteract the chaos of modern life, it helps us plot menus, and gives kitchen survival strategies and tactical advice on cooking in advance and last-minute eating.At its heart, 'How To Eat is about a feeling for food, a book to be read as well as from which to cook. Unique, invaluable, comprehensive, this is a celebration of good food and an engagingly conversational vade-mecum for the kitchen. Very heavy - extra postage will apply 544 pages. Bookseller Inventory # 1024224
Synopsis: Hailed by many as their cookbook of 1998, if not the decade. How To Eat is far more than just an imaginative collection of over 350 uncomplicated, delicious recipes. Nigella Lawson combines a refreshingly down-to-earth practicality with a passion for food and a writer's ability to find just the right words to evoke the taste of a succulent roast chicken or a home-made custard. Her excellent advice on how to organise your kitchen (and your life) for the minimum of fuss is interspersed with moments of sheer, unadulterated pleasure as she pauses to relish what she is preparing to eat. Now available as a high-quality, good-value trade paperback, readers will be able to buy two copies: one for the kitchen, one for the bed-side table.
Review: Nigella Lawson has long been among the most realistic as well as the most readable of writers on food. Her description of a three-star dinner really is a good second best to actually eating it yourself. But equally she knows the inestimable value of a bacon sandwich on sliced white. This wonderful book combines both of these talents as she sets out on the ambitious task to impart no less than "the Pleasures and Principles of Good Food". The book is neatly divided into categories--cooking in advance, weekend lunch, low fat and so on--each with its own passionate and intelligent introductory essay. The recipes are straightforwardly presented and the occasional school-mistress tone--"you must keep your stock in the freezer", "I loathe the acrid dustiness of standard-issue sherry"--is always justified by its implication of an entirely proper seriousness and her endless common sense. But most of all Lawson is a greedy eater who knows about food and can write like an angel. "I hate the new-age voodoo about eating", she declares. "The notion that foods are either harmful or healing, that a good diet makes you a good person". Hurrah! How to Eat is the perfect book for anyone who knows that food is more than fuel. -- Nick Wroe
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