If you consider eating with friends and family a joyful, indulgent celebration chances are you love a good feast. And who better to carefully guide you through the daunting task of preparing that Feast
than the domestic goddess herself Nigella Lawson. Written in the tradition of Nigella Bites
and How to Eat
is a cookbook for the sensualist that wants to eat very well, but also wants to spend time enjoying the company of their guests instead of struggling with the creation of the meal. What sets Lawson apart is not that she's a good cookbook writer, but a strong writer period. Similar to her other books, Nigella's Feast
is presented as part personal memoir, part educational, and part recipe presentation. There is a nice blend of occasions including the obvious (Thanksgiving, Christmas, New Year's, and Easter), a few culturally specific ones (Rosh Hashanah, Georgian Feast, and Venetian Feast), feasts for kids, for vegetarians, and an elegant cocktail party. Each chapter begins with an overview of that particular "Feast." Generally, there is a personal story and experience told, an overview of the cultural importance of the feast, and a description of foods that are associated with each occasion. Impressively, every recipe begins with a personal anecdote giving that impression Nigella didn't just throw it in the book, but is experienced with the recipe and has used it with success. Take her twist on the decadent Chocolate Guinness Cake for example: "I wanted to make a cream cheese frosting to echo the pale head that sits on top of a glass of stout. It's unconventional to add cream but it makes it frothier and lighter which I regard as aesthetically and gastronomically desirable." Who can argue? The cake is to die for. So next time you need to prepare a dinner party let the goddess be your guide, and remember: Keep the preparation simple, use easily available ingredients, and take time to enjoy your guests and your meal. Feast
may not be the most advanced cookbook you will own, but if you want to create excellent food with relative ease in a short amount of time, you can not beat Nigella. --Rob Bracco
"[Nigella’s] fifth book is the best since her first. As [did] How to Eat
this book appeals to both the cook and the reader. Nigella’s feasts range from a funeral reception to a Passover seder always using tempting yet simple dishes."
—the cookbook store
"Impressive battle plans for grand dinners and family celebrations."
"Britain’s resident sultry queen of the kitchen."
Britain’s finger-licking domestic goddess has morphed into a holiday deity with her latest cookbook, emphasizing that feasts for friends and family don’t have to be daunting."
—The Chronicle Herald
(Halifax) [Canadian Press]
"She’s funny and sexy, her food looks amazing and her blasé manner convinces even the most determined of kitchen loathers that cooking isn’t drudgery but something to be enjoyed. . . . The writing is witty, crisp and casual. . . .The photography is gorgeous in its simplicity and homeyness."
—The Chronicle Herald
"A 472-page cookbook that features sumptuous recipes that honour the small everyday pleasures of life, as well as customary rites of passage."
—The Leader Post
"Like her other books, [Feast
] is full of recipes both casual and fanciful, stunning photography and her endearing style of writing that’ll keep you happily reading for hours and inspire confidence in even the clumsiest of cooks."
—The Hamilton Spectator
is simply the cream of the crop of holiday cookbooks."
"This book is as luscious and extravagant as the diva herself."
It’s beauty and the feast. . . . Lawson’s recipes are straightforward, never pretentious and easy to follow. . . . What’s neat about her books is her smart, sassy presence, guiding you through the cooking process."
"A gem of a thick, fat book brimming with Nigella-isms."
—The Toronto Sun
"A great sense of place and occasion in a recipe book... Nigella is a very talented and evocative food writer."
"Nigella has become the idealised home maker de nos jours, the domestic cook we would all like to aspire to be, Mrs Beaton cum Constance Spry cum Jane Grigson cum Caroline Conran. Her recipes are rich and motherly and sustaining and sexy, just as she is. The finished dishes gleam up from the photographs, not artful, glossy and precise as if they had been made by a team of home economists and food stylists, but artless, homely and natural, as they would appear in our own kitchens…. Feast
, like so much of Lawson’s work, is a voluptuous and delicious piece of food writing…. This is the kind of food we can dream of cooking."
(UK)Praise for How to Eat:
“Her prose is as nourishing as her recipes and makes How to Eat
a book that should please mere readers as well as serious cooks and happy omnivores.”
—Salman RushdieFrom the Hardcover edition.
-- Dieser Text bezieht sich auf eine andere Ausgabe: