How to be A Domestic Goddess

How to be A Domestic Goddess

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"In Nigellaworld, the kitchen is not a science lab with rigid rules and formulas to follow. It's a place to play, sometimes with your friends and kids." "--Gourmet" Nigella Lawson's "How to Be a Domestic Goddess" is about not only baking, but the enjoyment of being in the kitchen, taking sensuous pleasure in the entire process, and relishing the outcome. Nigella's deliciously reassuring and mouthwatering cookbook demonstrates that it's not terribly difficult to bake a batch of muffins or a layer cake, but the appreciation and satisfaction they bring are disproportionately high. At last, a book that understands our anxieties, feeds our fantasies, and puts cakes, pies, pastries, breads, and biscuits back into our own kitchens. "You can watch a cake being made and become hungry at the sight of it, but Ms. Lawson finds a way for you to taste it in your mind and feel empowered to dig out the pan." --"The New York Times" "Vivid and fresh ... We would drive on the left side of the road to get her molten-chocolate baby cakes." --"People" Nigella Lawson is the author of the bestselling books "How to Eat," "Nigella Bites," "Nigella Fres"h, "Feast," "Nigella Express," and "Nigella Christmas." These--together with several successful TV series, including Food Network's "Nigella Express"--have made hers a household name around the world. She is a contributor to the "New York Times" and lives in London with her family.

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Product details

  • Paperback | 373 pages
  • 188 x 253 x 23mm
  • Hyperion Books
  • New York, NY, United States
  • English
  • Reprint
  • illustrations
  • 0786886811
  • 9780786886814
  • 3,621

About Nigella Lawson

Nigella Lawson is the author of "How to Eat, How to Be a Domestic""Goddess" (for which she won the British Author of the Year Award), "Nigella Bites," "Forever Summer, and Feast ." She has been profiled in the "New York Times Magazine, Gourmet," and many other publications. She lives in London with her two children.

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Customer reviews

I bought this book in the UK, assuming it was the UK edition, but it is an American edition and so pretty useless for baking in the UK. This was not made at all clear on the more
by Sally Harlow