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Cook, Eat, Repeat: Ingredients, Recipes and Stories

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But these recipes are also about family, about the time and energy cooks spend making magic for those that they love, about heart and soul and putting your best on the plate for yourself and for those you care the most about. The book, which does have some ‘white space’ dotted around, plays out with a page of ACKNOWLEDGEMENTS, on page 344, which includes:📝 ‘JONATHAN LOVEKIN, whose painterly photographs ~ taken under novel conditions ~ illuminate these pages…’The book comes complete with a pinky-red fabric ribbon to keep your place, similar to the colour of the accent shade throughout including the subtitle on the cover and the recipe titles, headings etc. I also suspect she has a fantastic sense of humour, and is the first to laugh at herself (or at least, her TV self), but that the general public has a hard time letting her show that (just look at how the internet imploded over her pronunciation of 'microwave'). Myslím, že som ju prvýkrát objavil v desiatich (už to presne neviem, pamäť je zradná pavučina); vtedy som sedel pred telkou, pozorujúc jej ladné pohyby v kuchyni.

Following through the book, I loved the pleasures section which included yummy indulgences and recipes for simple breads. If you've been cooking with Nigella over the years her prose is one of the joys, but I don't know what it is with this particular volume, it just wasn't there for me. But, it was less a cookbook and more a collection of her thoughts around food with recipes added in. The second thing: the similarities between this book and How to Eat also show up how much food styles and ingredients - and Nigella’s own preferences - have changed in the past two decades.In her first essay, “What is a Recipe,” Lawson dives into the nature of recipes, what they are and what they are not.

Her section on rhubarb is to die for — so many ways to simply cook and serve a bunch of deliciousness.Cook, Eat, Repeat is a delicious and delightful combination of recipes intertwined with narrative essays about food.

For example, two of the chapters feature what could be described as either ‘divisive’ or at any rate highly distinctive flavours: anchovies and rhubarb. I've been slowly making my way through this, stealing moments in the day to read a few essays and recipes. Some of these felt a smidge repetitive compared to some of her other cookbooks, but I can't deny that I had a lovely time immersing myself in the gorgeous descriptions! However, depending on eyesight, good light is required for the narrower book format as the font is generally on the small side, IMO, and there are large unbroken areas of writing, at times.Following slots as a culinary sidekick on Nigel Slater's 'Real Food Show' on Channel 4, she has fronted three eponymous TV cookery series broadcast in the UK on the channel. She does go on to state clearly that we the people cooking from her recipes can and should adapt them as we need, but we should do so with the understanding that we are making a new and different recipe from the one she wrote. No one blends tempting recipes and thoughtful digression on the subject of food with quite the same easy grace as Nigella. I guess it is a sign of me getting old, and it is obviously very hard to produce such a book under lockdown restrictions, but with the narrower format, it slips back in the crowd of cookery books I have on the shelves.

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