Cook, Eat, Repeat
Ingredients, Recipes, and Stories
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5.0 • 1 Rating
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- $17.99
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- $17.99
Publisher Description
A James Beard Award finalist
“Food, for me, is a constant pleasure: I like to think greedily about it, reflect deeply on it, learn from it; it provides comfort, inspiration, meaning, and beauty…More than just a mantra, ‘cook, eat, repeat’ is the story of my life.”
Cook, Eat, Repeat is a delicious and delightful combination of recipes intertwined with narrative essays about food, all written in Nigella Lawson’s engaging and insightful prose. Whether asking “what is a recipe?” or declaring death to the “guilty pleasure,” Nigella brings her wisdom about food and life to the fore while sharing new recipes that readers will want to return to again and again.
Within these chapters are more than a hundred new recipes for all seasons and tastes from Burnt Onion and Eggplant Dip to Chicken with Garlic Cream Sauce; from Beef Cheeks with Port and Chestnuts to Ginger and Beetroot Yogurt Sauce. Those with a sweet tooth will delight in desserts including Rhubarb and Custard Trifle; Chocolate Peanut Butter Cake; and Cherry and Almond Crumble.
“The recipes I write come from my life, my home,” says Nigella, and in Cook, Eat, Repeat she reveals the rhythms and rituals of her kitchen through recipes that make the most of her favorite ingredients, with inspiration for family dinners, vegan feasts, and solo suppers, as well as new ideas for cooking during the holidays.
PUBLISHERS WEEKLY
Lawson (At My Table) combines offerings that put a spin on recipes from restaurants, friends, and family, with an insightful take on the importance of cooking in her own life, in this delightful outing. On the food front, she provides a medley of dishes such as cherry and almond crumble; a gluten-free banana bread with chocolate and walnuts (the result of a friend asking for a gluten-free version of her standard recipe); a spaghetti with chard, chiles, and anchovies adapted from the Fitzroy restaurant in Cornwall, England; and the "headily intense" short rib stew she makes at home and spices up with chiles, shallots, and ginger. Perceptive essays appear throughout, among them "A Is for Anchovy," an ode to what Lawson calls "the bacon of the sea"; "A Loving Defence of Brown Food," in which she muses on how, "to the naked eye, brown food is beautiful: rich, warm, and full of depth and subtle variegation"; and "Christmas Comforts," a heartwarming tale of a Covid Christmas ("Some things cannot change: I will never renounce my traditional Christmas lunch menu"). The prose leans toward the formal, but the recipes are cheerful, straightforward, and easy to follow. Lawson's fans are in for a treat.
