How to Eat: Pleasures and Principles of Good Food

Publisher and industry reviews

Jacket review

"Her prose is as nourishing as her recipes--it should please mere readers, serious cooks and happy omnivores." - Salman Rushdie

"I love Nigella Lawson's writing and I love her recipes." - Delia Smith

"One of the best and most influential of British food writers--bound to become a staple cookbook for a whole generation." - Ruth Rogers, "The River Cafe Cook Book

"Cerebral and scintillating advice--peppered with wit." - "Sunday Times

"A gloriously sensual wander through the possibilities of food. The recipes read more like seduction than instruction." - "Independent

UK Kirkus review

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)

|

Add to wish list

|

Tell a friend