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The expansive narrative and the rich feast of recipes make this a natural successor to Nigella's classic first book - a kind of How to Eat everyday' for the twenty-first century, with a wealth of photographs from the instructive to the glorious - and a tie-in major BBC TV series in the autumn.

About the Author

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) and Nigella Christmas ('everything to make your Christmas sparkle' Independent) - 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.

Reviews

Lawson, who's written eight cookbooks (e.g., Nigella Fresh), begins her latest with a list of items she uses in the kitchen and a section on shortcuts and tips. Main course recipes include Roasted Seafood, which calls for 16 unpeeled, raw, colossal-size shrimp, and Chicken with 40 Cloves of Garlic. Desserts range from the beautifully layered Swedish Summer Cake (with nearly two pounds of strawberries) to simple-to-prepare Chocolate Chip Cookies. Whether you're preparing dinner for the family or guests, you'll find plenty of options that are simple to make and a feast for the eyes. [Six-city tour.] (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

"Her touch is light and whimsical, yet eminently practical" -- Sybil Kapoor * Country Life * "It's another blockbuster with a wide range of hearty and wholesome family recipes... Nice touches are notes on preparing ahead, freezing and in some cases advice on how to turn leftovers into salads and soups" * Daily Express *

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