Cook, Eat, Repeat
Ingredients, recipes and stories.
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- 14,99 €
Description de l’éditeur
Food, for me, is a constant pleasure: I like to think greedily about it, reflect deeply on it, learn from it; it ... 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. With over 150 recipes, this is the perfect gift for every foodie in your life.
Whether asking 'What is a Recipe?' or declaring death to the Guilty Pleasure, Nigella's wisdom about food and life comes to the fore, with tasty new recipes that readers will want to return to again and again.
'The recipes I write come from my life, my home', says Nigella, and here she shares the rhythms and rituals of her kitchen through over 150 new recipes that make the most of her favourite ingredients – including Dutch ‘appelflappen’, Nigella’s favourite New Year treat from Amsterdam.
Dedicated chapters include 'A is for Anchovy' (a celebration of the bacon of the sea), 'Rhubarb', 'A Loving Defence of Brown Food', a suitably expansive chapter devoted to family dinners, plus inspiration for vegan feasts and solo suppers.
THE BBC TV SERIES, COOK, EAT, REPEAT, IS AVAILABLE TO WATCH ON IPLAYER NOW
'A rapturous account of wonderful food and a joyful antidote to everything else' Meera Sodha, Guardian
'I can't think of a better companion for these strange times' Bee Wilson, Sunday Times
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.
