How to Eat: The Pleasures and Principles of Good Food
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–Amanda Hesser, The New York Times
"Nigella Lawson serves up irony and sensuality with her comforting recipes . . . the Queen of Come-On Cooking."
–Los Angeles Times
"A chatty, sometimes cheeky, celebration of home-cooked meals."
"Nigella Lawson is, whisks down, Britain’s funniest and sexiest food writer, a raconteur who is delicious whether detailing every step on the way towards a heavenly roast chicken and root vegetable couscous or explaining why ‘cooking is not just about joining the dots’."
–Richard Story, Vogue magazine
of egg tagliarini, and regretted it. You need the sturdier, but still satiny, resistance offered up by the linguine, which is why I stipulated this very pasta. Good spaghetti or tagliatelle would do if linguine are not to be found. As the sauce is the sort of thing you can throw together after a quick rummage through the shelves of the corner shop, it would be unhelpful to be too sternly dictatorial about a pasta shape that is not universally carried. As for the Irish tarte Tatin, this is
the title makes this sound Alsatian rather than uncompromisingly German. But, whatever, we’re talking about the same hangover-salving thing. QUINCE SYLLABUB You can leave all the sausages in this whole, or halve or cut them into chunks as you like. If you are going to cut them, you can reduce the amount you get; you just need everyone to be able to take some of each. CHOUCROUTE GARNIE ¾ cup goose fat 2 medium onions, finely sliced 3 smoked ham knuckles 3 medium carrots, peeled and halved
needed 1¼ cups light cream 3 egg yolks 1¼ cups heavy cream 1½ teaspoons pure vanilla extract, if not using vanilla sugar Preheat the oven to 375°F. Put the rhubarb in a baking dish with the 1½ cups sugar. Cover with foil and bake in the oven for 45 minutes to an hour until utterly soft and cooked. You can cook it on the stove, but the color won’t stay as bright. Drain, reserving the juice, and put the pulp in a bowl to cool. Beat well with a fork so it’s smooth. Put the light cream on to
about 20 minutes. Put the lid on and remove from the heat. Strain the meat and vegetables over another bowl; in other words, reserve the wine. Throw out the orange slices, but keep the strip of peel; I get rid of the chili at this stage, too. Now get a heavy-bottomed casserole with a lid that goes with it and heat the oil in it. Pick out the bits of lamb from the sieve or colander and brown on all sides. Remove to a plate and put the rest of the stuff that you had marinating in the casserole to
spoon this rough fool into a bowl (or individual glasses, if you prefer) and scatter the unmashed ones over the top. And you can always crumble in some shop-bought meringues, too. Weekend Lunch AN INDOOR PICNIC Although the dinner party remains the symbol of social eating, most eating in company among my friends actually takes place at weekend lunch. After a long day at work, many of us are, frankly, too tired to go out and eat dinner, let alone cook it. And there is, as well, the baby