- Taschenbuch: 288 Seiten
- Verlag: Chatto & Windus; Auflage: New Ed (2. Juni 2005)
- Sprache: Englisch
- ISBN-10: 0701176156
- ISBN-13: 978-0701176150
- Größe und/oder Gewicht: 18,9 x 1,9 x 24,6 cm
- Durchschnittliche Kundenbewertung: 1 Kundenrezension
- Amazon Bestseller-Rang: Nr. 41.169 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)
Forever Summer (Englisch) Taschenbuch – 2. Juni 2005
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The cover of Forever Summer features Nigella Lawson posing in a convertible car with luggage piled behind her, as though driving along the Riviera. Her beaming smile, however, betrays a hint of strain. Can she be wondering whether success and fame constitute something of a treadmill? Given that she has attained iconic single-name status, will she ever be able to return, should she wish, to the humble obscurity of serious journalism?
If treadmill it is, it's one she continues to work with considerable panache. What she never lacks is poise: her effortless blend of the artless and the deeply considered does not fail, here, to beguile. Nigella's appeal is, of course, a lifestyle thing--you, too, could be at once an intelligent modern woman and an old-fashioned vamp, draped in pashminas and liable impulsively to pop off for a run down to Monte. In all this, and especially if you take her television persona into account, the food can seem a little incidental. But it is of course at the heart of the project. Nigella Lawson seems to have a knack of thinking creatively about food which allows her to turn a recipe over in her hands, as it were, give it a tweak and turn it into something livelier and fresher than it was before. So her Greek Salad marinates the red onion and omits the sapid cucumber, substituting sliced fennel. Barbecued Sea Bass is stuffed with preserved lemons (pickled, incidentally, in a usef! ully unusual way). Roast Potatoes are given in their Swedish Hasselback form (sliced nearly through, so they fan out in cooking). The section on ices is adorned with Margarita Ice Cream ("surely what angels would eat at their hen night"), while Nigella indulges her inner slapper with Slut-Red Raspberries in Chardonnay Jelly. Above all, she communicates, through dozens and dozens of recipes, the ideals of freshness, simplicity, spontaneity and immediacy, a combination it's hard to resist. --Robin Davidson -- Dieser Text bezieht sich auf eine andere Ausgabe: Gebundene Ausgabe.
"As reliably mouthwatering as ever...with images of warmth and mediterranean climes" (Time Out)
"Her recipes are rich and motherly and sustaining and sexy, just as she is" (Observer)
"All Nigella's food is comfort food, in the end...what she shares with us is the way the world tastes best to her" (Evening Standard)
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Mmmm, yes, this lady can cook. I would keep this book just for the mustard coated salmon. Many of the recipes are Mediterranean inspired (simple mussels in wine sauce) but she strays wickedly from Europe into the Orient with cold soba noodles, a real favorite of mine.
She does rely for some of the desserts on marscapone (rich Italian cream cheese) which has to be trekked in from the Italian Market in Philadelphia by caravan and only ends up on my hips, so why bother? Some of the other rare ingredients are hard for me, in semi-rural Delaware to come by as well. (rosewater, fresh figs, better add these to the caravan order.) We do have great fish here in the Chesapeake, but even if you are in landlocked Iowa, there is a lot of good stuff here for summer entertaining and for tempting you to eat healthy, interesting things in the hot months. Her use of vegetables (yellow squash soup, carrot salad, beets) is original and wonderful. High time we had a new set of creative veggie recipes and here they are.
By the way, the mustard coating works well on bluefish, though one is not supposed to eat a lot of bluefish. But fishing for these little fighters is so much fun. If you eat a blue now and then, try the salmon recipe out on them, too.
This book is a lot different. Whether it's because of the fact that most people eat "lighter" foods in summer or because she wanted a lower-carb addition to her impressive lineup of books, this book is GREAT. Lots of great salads, light desserts, fish/meat for grilling. As always, the pictures and overall production quality of the book are great as well.
This one is not as narrative as previous books she's released, but a must-have for Nigella fans and anyone who just wants to make some relatively simple but elegant meals in the summer.
For more traditional work/recipes try "How to Eat" and for the ultimate dessert manual, "How To Be a Domestic Goddess" ..