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Cook, Eat, Repeat: Ingredients, Recipes and Stories

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In her first essay, “What is a Recipe,” Lawson dives into the nature of recipes, what they are and what they are not.

Within these chapters are recipes for all seasons and tastes: Burnt Onion and Aubergine Dip; Butternut with Beetroot, Chilli and Ginger Sauce; Fish Finger Bhorta; Spaghetti with Chard and Anchovies; Chicken with Garlic Cream Sauce; Beef Cheeks with Port and Chestnuts; and Wide Noodles with Lamb in Aromatic Broth, to name a few. Cook, Eat, Repeat' obsahuje okrem lákavým receptov aj krásne eseje o jedle a ingredienciách, ktoré sú napísané svižným, ba priam elegantným jazykom (či dokonca niektoré pasáže majú nádych poetickosti). This is a book to enjoy as a recipe finder -head to the index if that’s what you instantly want but if you want to escape and rethink your attitude or ideas towards different food types( I love anchovies so that chapter just enhanced my pleasure) and rhubarb or mealtimes and edible pleasures then this book is for you. Ak nemáte problém s angličtinou a chcete vyskúšať chutné, no jednoduché recepty, siahnite po tejto knihe. I’m glad she included those mentions because it adds a pathos to the book that wouldn’t otherwise be there.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.

but from deep within the cacophonous orchestra of my mind, the woodwind section starts up a searing wail, the cellos come in with their melancholy sob, only giving way to the brass section to end with the wah wah wah waah of the sad trombone. If you’re not fussy about food like I am, reading it really gets you excited about cooking and eating and all the joy you can get from food. In the UK, you can purchase COOK EAT REPEAT from a number of retailers: Waterstones, Foyles and Blackwells. Cook, eat, repeat is a delicious and delightful combination of recipes intertwined with narrative essays about food, all written in Nigella’s engaging and insightful prose. Between her cookbooks, her television show, the hours she’s put in cooking, prepping, experimenting, testing, tasting, and studying recipes, she has demonstrated that she is an expert on cooking.

It is important to spend time with Nigella as each recipe is rich with detail and sentences as beautiful as the food on the opposite page. Yes, I do hear the voices of Elizabeth David and Anna del Conte- but they all have a commonality of sharing a passion of cookery and food from within the kitchen. 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. Nigella Lawson has written eleven bestselling cookery books including the classics How to Eat and How to Be a Domestic Goddess – the book that inspired a whole new generation of bakers. Lawson attended Godolphin and Latymer School and Westminster School before graduating from Lady Margaret Hall, Oxford, with a degree in Medieval and Modern Languages.

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