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How to Eat: The Pleasures and Principles of Good Food (Englisch) Taschenbuch – 5. Juni 2007

4.3 von 5 Sternen 8 Kundenrezensionen

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Taschenbuch, 5. Juni 2007
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Produktbeschreibungen

Amazon.de

Nigella Lawson has long been among the most realistic as well as the most readable of writers on food. Her description of a three-star dinner really is a good second best to actually eating it yourself. But equally she knows the inestimable value of a bacon sandwich on sliced white. This wonderful book combines both of these talents as she sets out on the ambitious task to impart no less than "the Pleasures and Principles of Good Food". The book is neatly divided into categories--cooking in advance, weekend lunch, low fat and so on--each with its own passionate and intelligent introductory essay. The recipes are straightforwardly presented and the occasional school-mistress tone--"you must keep your stock in the freezer", "I loathe the acrid dustiness of standard-issue sherry"--is always justified by its implication of an entirely proper seriousness and her endless common sense. But most of all Lawson is a greedy eater who knows about food and can write like an angel. "I hate the new-age voodoo about eating", she declares. "The notion that foods are either harmful or healing, that a good diet makes you a good person". Hurrah! How to Eat is the perfect book for anyone who knows that food is more than fuel. --Nick Wroe -- Dieser Text bezieht sich auf eine andere Ausgabe: Taschenbuch.

Pressestimmen

"Her prose is as nourishing as her recipes — it should please mere readers, serious cooks and happy omnivores."
—Salman Rushdie

"I love Nigella Lawson's writing and I love her recipes."
—Delia Smith

"One of the best and most influential of British food writers — bound to become a staple cookbook for a whole generation."
—Ruth Rogers, The River Cafe Cook Book

"Cerebral and scintillating advice — peppered with wit."
Sunday Times

"A gloriously sensual wander through the possibilities of food. The recipes read more like seduction than instruction."
Independent -- Dieser Text bezieht sich auf eine andere Ausgabe: Taschenbuch.

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Von Ein Kunde am 3. März 2000
Format: Taschenbuch
I bought this book for its low-fat section (or "Temple Food", as the author calls it) and its warm, conversational tone. I've ended up cooking from all parts of it, whether I'm whipping together something after work for myself or a posh "impressing my friends" meal for six on a Saturday night. Although I've been a life-long fan of 'good food', this is the best book I've used for taking 'real life' - whether it's kids, work, diet or special occasions - into consideration. It's like cooking with a friend in the kitchen, and for a Londoner like me (where kitchens are too small to accomodate more than one person) that's a fine recommendation!
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"5-pound half bone-in ham"
"4 1/2 cups hard or sweet cider"
"cut into 2 1/2-inch lengths"
"2 ounces dried red chillies"
"1/2 can (14.5 ounces) plum tomatoes"
"preheat the oven to 450°F"
"1 tablespoon all-purpose flour"

If it wasn't for Nigella I wouldn't even begin to read a "Macaroni and Cheese" recipe. By reading it I found that she adds "Parmesan, mixed in with the bread crumbs to be sprinkled on top before going under the broiler". Still I would not mind seeing what this looks like.

And who would not want to see "Poires Belles Hélenè" to get an idea what Bartlett pears look like and to be inspired on how "to serve, arrange pears cut-side down on a big flat plate and pour some syrup over...Offer with the ice cream, sauce, and violets, if using, served separately; allow diners to help themelves."?!

The book contains an Editor's Note which says:
"The great success of HOW TO EAT in its own land isn't hard to fathom. Rooted firmly in the pleasures of home cooking... In "translating" HOW TO EAT for American cooks, I've tried, whenever possible, to remain faithful to the book's spirit of spontaneity. The author's intention was to make the recipes easy to follow and reliable - they are - and also to allow cooks the freedom needed to gain pleasure and confidence in the kitchen. Thus, bossing and too much quantifying have been avoided; dish yields, for example, are given where necessary, but left otherwise to the judgment of the cook.
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Format: Taschenbuch
Nigella Lawson is a British food writer, raconteur, and gourmet who writes and comments on food with an unrivaled wit and wisdom. In How To Eat: The Pleasures And Principles Of Good Food we are treated to a compendium of delicious recipes that would please any palate and satisfy any appetite. From LiAnna's Chickpea and Pasta Soup, Baked Spiced Aromatic Plums, and Risotto-Inspired Rice Pudding, to Bakewell Tart with Fresh Raspberries, Grilled Pepper Salad, and Vegetable Curry in Vegetable Sauce, these are novel and delectable dining ideas laid out step-by-step from carefully layed out from ingredient list to final preparation.
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The book is not like a classical cookbook devided into sections like vegetables, meat, puddings, but into "themes": Sunday lunch, breakfasts, dinner etc., even baby food. Nigella Lawson writes very entertaining and the recipes are easy to follow. The good thing about the themes is that you are sure the different dishes go well with each other and she always suggests alternatives, too, in case you do not like the sound of one of the dishes. A great cook book!
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