How to Eat: Pleasures and Principles of Good FoodPaperback
Free delivery worldwide
Dispatched in 1 business day
When will my order arrive?
- Publisher: CHATTO & WINDUS
- Format: Paperback | 544 pages
- Dimensions: 188mm x 246mm x 36mm | 1,742g
- Publication date: 14 March 2000
- Publication City/Country: London
- ISBN 10: 0701169117
- ISBN 13: 9780701169114
- Illustrations note: colour photographs
- Sales rank: 21,624
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.
Add item to wishlist
Other people who viewed this bought:
USD$25.30 - Save $4.17 14% off - RRP $29.47
USD$26.66 - Save $4.38 14% off - RRP $31.04
USD$16.56 - Save $14.40 46% off - RRP $30.96
USD$23.16 - Save $3.72 13% off - RRP $26.88
USD$9.16 - Save $1.69 15% off - RRP $10.85
Other books in this category
USD$35.32 - Save $6.58 15% off - RRP $41.90
USD$34.22 - Save $4.58 11% off - RRP $38.80
USD$18.64 - Save $4.62 19% off - RRP $23.26
USD$34.52 - Save $5.83 14% off - RRP $40.35
USD$23.36 - Save $4.56 16% off - RRP $27.92
USD$40.60 - Save $5.96 12% off - RRP $46.56
Nigella Lawson is the author of bestselling books - How to Eat ('may just be the best cookery book ever' Daily Telegraph), How to be a Domestic Goddess (British Book Awards 2001), Nigella Bites (WHSmith Award 2002) Forever Summer ('images of warmth and Mediterranean climes' Time Out), Feast, ('a voluptuous and delicious piece of food writing' Guardian), Nigella Express (no. 1 bestseller with over 1 million sales), Nigella Christmas ('everything to make your Christmas sparkle' Independent) and Nigellissima - which, together with her successful TV series and her recent iPhone App, Nigella Quick Collection, have made hers a household name around the world. She lives in London with her family.
By Elissa Marriott 25 Jan 2011
I only became a very recent convert to cooking and I have to say this book is brilliant. I take it to bed and read it and use it to plan for my busy days ahead. Nigella can describe a recipe and it's almost as satisfying to read about it as it is to actually eat it.
"Nigella Lawson is one of the best and most influential of British food writers ... The staple cookbook for a whole generation" -- Ruth Rogers, co-author of The River Cafe Cookbook "How to eat, how to cook, how to write: I want two copies of this book, one to reference in the kitchen and one to read in bed." -- Yotam Ottolenghi "A classic of the genre: a book that easily gathers both experiences and novice cooks under its wing, with something to teach them all, and a witty confiding manner as it does so. Frankly, no kitchen is complete without." The Irish Independent "How to Eat may just be the best cookery book ever" Daily Telegraph "A love letter to all things culinary" Tatler
Mrs Beeton for the new millennium, Lawson has written a bible for aspiring gastronomes. Dividing it into thematic sections from 'Basics', to 'Dinner' and 'Feeding Babies and Small Children', hits the mark. And it opens with vital basics and often dismissed basics such as stock, sauces and Victoria Sponge. It offers evocative menus from basic, no effort Saturday lunches to 'Serious - No Hostages' meals. But whatever the occasion Lawson always seems to come up with the perfect idea, taking into account such considerations as the likelihood of preparing Sunday lunch with a stinking hangover, or not wanting to leave the scene of seduction mid-dinner to whisk zabagione for pudding. So, the contents are both practical and inspirational, haute-gastronomie for real people. (Kirkus UK)