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How to Eat: The Pleasures and Principles of Good Food | 
| Autor: Nigella Lawson
Urheber: Nigella Lawson
Verleger: John Wiley & Sons
Kaufen Neu: EUR 13,65
Neu (13) Gebraucht (1) ab EUR 13,65
Bewertung:  5 Rezensionen
Verkaufsrang: 14624
Medium: Taschenbuch
Seiten: 496
Versandgewicht: 2.1
Maße (innen): 8.6 x 7.4 x 1.3
ISBN: 0470173548
Dewey Dezimalzahl: 641
EAN: 9780470173541
Publikation: Juni 5, 2007
Verfügbarkeit: Versandfertig in 1 - 2 Werktagen
Versand: Internationaler Versand möglich
Zustand: Lieferung aus England, nach DE & Weltweit. Lieferung nach 5-8 Tage. CAIMAN EUROVERSAND, Versand direkt aus Europa mit dem ueblichen Service von CAIMAN. Unser Kundendienst (DE-FR-EN-SP-JP) steht jederzeit zu Verfuegung.
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| Redaktionelle Rezensionen:
Amazon.co.uk
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
Amazon.com
"Cooking is not about just joining the dots, following one recipe slavishly and then moving on to the next," says British food writer Nigella Lawson. "It's about developing an understanding of food, a sense of assurance in the kitchen, about the simple desire to make yourself something to eat." Lawson is not a chef, but "an eater." She writes as if she's conversing with you while beating eggs or mincing garlic in your kitchen. She explains how to make the basics, such as roast chicken, soup stock, various sauces, cake, and ice cream. She teaches you to cook more esoteric dishes, such as grouse, white truffles (mushrooms, not chocolate), and "ham in Coca-Cola." She gives advice for entertaining over the holidays, quick cooking ("the real way to make life easier for yourself: cooking in advance"), cooking for yourself ("you don't have to belong to the drearily narcissistic learn-to-love-yourself school of thought to grasp that it might be a good thing to consider yourself worth cooking for"), and weekend lunches for six to eight people. Don't expect any concessions to health recommendations in the recipes here--Lawson makes liberal and unapologetic use of egg yolks, cream, and butter. There are plenty of recipes, but the best parts of How to Eat are the well-crafted tidbits of wisdom, such as the following: - "Cook in advance and, if the worse comes to the worst, you can ditch it. No one but you will know that it tasted disgusting, or failed to set, or curdled or whatever."
- On the proper English trifle: "When I say proper I mean proper: lots of sponge, lots of jam, lots of custard and lots of cream. This is not a timid construction ... you don't want to end up with a trifle so upmarket it's inappropriately, posturingly elegant. A degree of vulgarity is requisite."
- "Too many people cook only when they're giving a dinner party. And it's very hard to go from zero to a hundred miles an hour. How can you learn to feel at ease around food, relaxed about cooking, if every time you go into the kitchen it's to cook at competition level?"
--Joan Price
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| Kundenrezensionen:
 Leider keine Fotos - fuer mich unbrauchbar September 20, 2007
Anna
3 aus 3 fanden die folgende Rezension hilfreich
Ich habe dieses Buch als Fan von Nigella Lawson gekauft. Es gibt zwar Bilder, jedoch haben diese nichts mit den Gerichten zu tun. Es ist das einzige Buch von Ihr, nachdem ich noch nichts gekocht habe. Meine anderen Kochbuecher regen mit schoenen Abbildungen meine Phantasie mehr an.
Wer sich daran nicht stoert, hat sicher viel Freude mit dem Buch. Prima finde ich auch die Weinempfehlungen zu jedem Menue.
 gleicher lese- wie kochspass Juli 10, 2003
6 aus 7 fanden die folgende Rezension hilfreich
dies ist das ultimative buch, um wieder freude am essen und kochen zu bekommen. alles wird auf eine art und weise beschrieben, die man unbedingt nachahmen "muss". dieses buch ist - wie die buecher von elizabeth david - gleichermassen gut lesbar wie es auch die lust am nachkochen weckt. fuer mich die nummer eins meiner kochbuch-sammlung.
good ideas on what to ccok for all occassions September 11, 2001
5 aus 6 fanden die folgende Rezension hilfreich
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!
Delectable dining ideas laid out step-by-step. April 6, 2000
Midwest Book Review (Oregon, WI USA)
3 aus 3 fanden die folgende Rezension hilfreich
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.
Cooking for the soul März 3, 2000
10 aus 10 fanden die folgende Rezension hilfreich
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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