At My Table: A Celebration of Home Cooking

by Nigella Lawson

**THE SUNDAY TIMES BESTSELLER****Nigella returns to the BBC for Christmas 2023 in Nigella’s Amsterdam Christmas Special**Let Nigella guide you through the winter with the ultimate in comfort cooking. Featuring all the inspiring, achievable, and delicious recipes from her BBC TV series plus many more.Nigella Lawson is a champion of the home cook, and this book celebrates the food she loves to cook for friends and family. The recipes are warming, comforting, and inspirational, from new riffs on classic dishes - including Chicken Fricassée and Sticky Toffee Pudding - to adventures in a host of new dishes and ingredients, from Aubergine Fatteh to White Miso Hummus.AT MY TABLE includes dishes to inspire all cooks and eaters, from Hake with Bacon, Peas and Cider to Indian-Spiced Chicken and Potato Traybake and Chilli Mint Lamb Cutlets; plus a host of colourful vegetable dishes, like Eastern Mediterranean Chopped Salad and Carrots and Fennel with Harissa.No Nigella cookbook would be complete without sweet treats, and AT MY TABLE is no exception, with Emergency Brownies, White Chocolate Cheesecake and a Victoria Sponge with Cardamom, Marmalade and Crème Fraîche set to become family favourites.As Nigella writes, 'happiness is best shared'.. The perfect gift for food-lovers this festive season, these recipes will be served and savoured at your own kitchen table just as they are at hers.'I'd happily cook from this book every night' Bee Wilson'Bursting with what will be instant Nigella classics' Good Housekeeping

Genres: Cookbooks, Cooking, Food, Nonfiction, Reference, Food and Drink, British Literature

289 pages, Kindle Edition

First published September 21, 2017

About the author

Nigella Lawson is the daughter of former Conservative cabinet minister Nigel Lawson (now Lord Lawson) and the late Vanessa Salmon, socialite and heir to the Lyons Corner House empire, who died of liver cancer in 1985. Lawson attended Godolphin and Latymer School and Westminster School before graduating from Lady Margaret Hall, Oxford, with a degree in Medieval and Modern Languages.
Lawson wrote a restaurant column for the Spectator and a comment column for The Observer and became deputy literary editor of the Sunday Times in 1986. She became, among other things, a newspaper-reviewer on BBC1 Sunday-morning TV programme 'Breakfast with Frost'. She has also co-hosted, with David Aaronovitch, Channel 4 books discussion programme 'Booked' in the late 1990s, and was an occasional compere of BBC2's press review 'What the Papers Say', as well as appearing on BBC radio.
Following slots as a culinary sidekick on Nigel Slater's 'Real Food Show' on Channel 4, she has fronted three eponymous TV cookery series broadcast in the UK on the channel. She has had two series of 'Nigella Bites' in 1999-2001, plus a 2001 Christmas special, and 'Forever Summer with Nigella' in 2002, both of which yielded accompanying recipe books. Her style of presentation is often gently mocked by comedians and commentators, particularly in a regularly-occurring impersonation of her in the BBC television comedy series 'Dead Ringers', who perceive that she plays overtly upon her attractiveness and sexuality as a device to engage viewers of her cookery programmes, despite Lawson's repeated denials that she does so.
She was voted author of the year at the 2001 British Book Awards. More than 2 million copies of her books have been sold worldwide.

Reviews

[Ceecee · Rating 5 out of 5]

While watching Laurence Fox on Celebrity Gogglebox (guilty pleasure- who knew that watching people watch TV could be so funny!) lusting after Nigella as she flirted with the camera on one of her TV shows I was reminded that I’d been given this cookery book and hadn’t used it. So over the last month I’ve been trying the recipes out on unsuspecting family and friends. I’m no great cook so I like simplicity in cookery books and so Nigella, Jamie Oliver etc are my go to books. This one is a good mixture of every day as there are some good pasta or tray bake dishes to the types of things you might serve at a dinner party. There are some good vegetarian recipes too - the Moroccan vegetable pot was lovely. It was the deserts that led me to give this a five star rating and I think this is the area that Nigella excels. I made the Apple Gingerjack which was lovely, the white chocolate cheesecake was simplicity itself and was utterly divine (froze well too) and I served that with no churn bourbon (I used whiskey) salted caramel ice cream. That was soooo fabulous I wanted to be selfish and not share it (I did but it was a struggle). The ice cream was also good with the apple gingerjack. The chocolate cake with coffee cream was one of the best cakes I’ve ever made and was beyond easy.
Overall, a really useful addition to my many recipe books and I’ll use this one a lot.

[Carol · Rating 4 out of 5]

Was excited to read this as I am a big fan of Nigella's cooking (Forever Summer and Express being two of my favorite cookbooks). Looking through this book though not as many recipes jumped out at me as I just have to try right now ..but maybe later.
However there is a large dessert section and I am always up for starting there.
I really do like Nigella's flavor profiles and so many of her recipes have become staples for me over the years.

[Terri · Rating 3 out of 5]

Three stars for a Nigella book! I feel like I am committing a crime. I don't think I have ever been under 5 stars for a Nigella book.
I felt this book had a lot of filler in it. I think it wasn't until over 100 pages that I even found anything new and interesting. A lot of the recipes in the first half of the book aren't that different to recipes the home cook already cooks..without even having to follow a recipe. Nigella adding an extra ingredient, like a herb, to a recipe we all are familiar with, doesn't make it worthy of being in a cookbook. Unless the reader is a foreigner to the kitchen and the cooking done within it. (That's only a small percentage of her readership, surely).
The book gets fantastic once it hits the red meats. Pork, Beef, Lamb and then followed by desserts and baking. This is where the cookbook is worth the hard earned cash I have parted with to buy it.
So, not without its good sections, but definitely (for me definitely) rich in the uninspiring for far too many pages.

[Susan · Rating 5 out of 5]

Nigella Lawson is one of my favourite TV cooks, and I’ve often found great examples of her recipes online.
A friend bought me this book as a Christmas gift, and I’ve thoroughly enjoyed reading it, as Nigella includes an interesting, chatty introduction to each recipe.....it felt as though I could hear her voice whilst I was reading.
I’ve tried several of the recipes and they’ve all been good....and I have lots of little page markers in the book, keeping the place of other things I plan to try.
Now I’m thinking of buying another of her books, as this one has inspired me to try new things....my husband is very pleased!

[Whiskey Tango · Rating 5 out of 5]

I don't just eat at my table, I live around it. Around a table, our three basic needs--food, security, and love--meet. This cookbook, like the others of Lawson's, is not just a manual, but a collection of stories and a container of memories. Every meal we eat can be a story. We assert love, friendship, hospitality, and hope when we share our table with others. Her recipes are not heavy on technique because she is not a "professionally trained" chef. A home cook is not a lesser being than a chef.

Think of a recipe as a way of finding order in the mess of life. Cooking itself demands a certain cavalier attitude towards weights and measures. So let us not get hamstrung on technique. Season to taste. You cannot cook without tasting, and you need to taste, and you need to taste, taste, taste, and taste again. Home cooking isn't about treating food as a museum piece nor is it an empty exercise in nostalgia. With Nigella, I celebrate my home.

These are some of my favorite "stories" from amongst her recipes with readily available ingredients:

golden egg curry
egg tortilla pie
mung bean dal
turmeric rice with cardamom and cumin
smashed chickpeas with garlic, lemon, and chile
golden garlic mayonnaise
chili cheese garlic bread
Catalan toasts
Meatballs with orzo
Sweet potato tacos
cilantro and jalapeño salsa
salt and vinegar potatoes
flat iron steak with parsley shallot and caper salad
sirloin steaks with anchovy cream sauce
Turkish eggs
toasted brie, prosciutto and fig sandwich
radiatori with sausage and saffron

[Sophie Brookover · Rating 4 out of 5]

Nigella has never steered me wrong & I was so happy to have my copy signed by her after attending an event at the 92nd Street Y this past spring. Seeing one of my favorite cooks & writers, with my sisters, was one of my favorite memories of the year.

[Sara · Rating 4 out of 5]

Dang, I made some good cakes from this! As well as delicious tumeric rice and indulgently tasty mushy peas.

[Matt · Rating 4 out of 5]

This was my first foray into Nigella Lawson’s repertoire, a personality that I first vaguely became familiar with way back in ’02-’03 when I lived in Scotland and she was a staple on various daytime shows and in the tabloids. I, along with probably most people, found her to be a charming host, but then I essentially forgot about her. Since her latest book, At My Table, came out, she has been interviewed on a couple of food-related podcasts that I listen to, and I was impressed by her heartfelt defense of home cooking and the central role that cooking can and should play in a family’s or friend-group’s life. Lawson elucidated some vague, barely formed thoughts that I had been mulling for years, and so I went out and bought At My Table. I guess I’ll need to work backwards through her oeuvre because I was really sold on these elegant and powerfully flavored recipes. So far, I have cooked the following:

Moroccan Vegetable Pot – A warm and hearty vegetable stew with olives and dried apricots that was even better the second day. Paired nicely with some sheet pan chicken.

Couscous with Pine Nuts and Dill – A solid couscous recipe when paired with the Moroccan stew, but probably needs some more seasoning if served alone or as a side.

Herbed Leg of Lamb – Bought a 5 lbs leg from a local farm and couldn’t wait to try this recipe. It was incredibly flavorful but had some chewy bits, but I think that is more a feature of the cut rather than a fault of the recipe.

Chicken Barley – This is easily my favorite recipe so far. I am already a big fan of chicken thighs, but the rich flavors of this sauce made this an instant addition to my go-to comfort food recipes. (Only downside is that I am crap at frying chicken skin, but that’s not essential to the recipe).

All-in-all, turns out Nigella Lawson deserves the hype she’s acquired over the last 20 years. Although, I have another 6-8 recipes from At My Table that I want to try before I allow myself to buy another of her books.

[Onceinabluemoon · Rating 4 out of 5]

4.5 think she can do no wrong, love so many of her recipes. This book has pics for every recipe, always a winner for me!

[Jeanette Durkin · Rating 3 out of 5]

This book was okay. There are only a few recipes that I would try. I'm not big on curry or fish, so that limited me.

[Amber · Rating 4 out of 5]

Features a recipe with nigella seeds. I had never heard of nigella seeds in my life. Or of endive. Or of pavlova. Or of orange blossom water. Where do you even GET orange blossom water? How did she come up with something like pear, pistachio, and rosewater cake?? She makes all this stuff at home? This is why I need Nigella Lawson.

[Rachel · Rating 4 out of 5]

Recipe book of the month for March 2024

I’ve owned At my Table since it was first published and mostly used it for the cake / dessert recipes when entertaining others. Nigella’s sweet recipes always shine brightest in my opinion. The sticky toffee pudding, carrot & ginger cake and the white chocolate cheesecake (served with blueberry compote from the LT cake recipe) I highly recommend. However, as I hadn’t used as many of the savoury recipes I chose this for my March recipe book of the month.

Carrot cake:
This time I made it sans crystallised ginger, although I’ve used this recipe several times before with everything listed. It’s a favourite birthday cake for my carrot cake loving brother. It worked well without the ginger, I just used dry ginger, but obviously you could replace this with cinnamon only (or another spice combo.) We enjoyed the gingery carrot cake, it made a nice change from cinnamon. To decorate I used a lemon glacé icing on the top instead of cream cheese, using what I had rather than buy more ingredients. (Nigella’s cream cheese version with ginger pieces and walnuts is superb) I made it for Mothering Sunday tea, after cheese scones and mixed salad dressed with lemon & dijon dressing.

Chicken & pea traybake:
The timing’s off for a really crispy skin unless you want blackened nuggets of veg! I made this as written the first time and then reworked it for the other half of the ingredients, as I’m cooking for two. Worked well to have the chicken simply seasoned and drizzled with some oil at the top of the oven, and the vegetables in a shallow Pyrex dish covered on the shelf underneath. I swapped them over and uncovered the veg for 10 minutes or so, at the end. It made lots of veg just cooking half the quantity as they had not dried up. The rest went well with some fish and steamed potatoes the next night. The veg would make an excellent side dish bunged in the oven at the end of roasting a chicken. The fresh dill really elevates the flavours.

Meatballs with orzo:
Next time I would use the holy trinity of onion, carrot & celery as a base, plus peppers. They would incorporate more flavour and extra vegetables is always a good move. Better to make up all meatballs up but only cook half in the orzo, as the dish doesn’t reheat well. Orzo becomes gluey and sucks up all the liquid. It also can taste a much blander dish the second time around. The meatballs are *really* tasty! Would definitely make these again. We liked the parmesan and parsley combo.

Indian spiced chicken traybake:
Delicious!

Koftas:
Not as nice spice blend as a recipe I’ve been using for years, but good to try a different one

Adding page markers to the pasta with anchovies and mascarpone, the pavlova, the sunken chocolate cake and the retro chicken with masala & red grapes as we’re rewatching the series on BBC Iplayer and these appeal too.


If you’ve got a shelf (or shelves as in my case) filled with recipe books, but often find yourself using those online or something torn out of a magazine, for convenience or speed when ordering groceries, then choosing a recipe book of the month is a really nice way to actually focus upon a book you own. It takes some time to go through and choose recipes, but is well worth the effort. I’ve teamed up with a friend and we’ve given each other the approximate total number of cookbooks that we own – around 85 for her, 65 for me. We then pick a random number to count along the shelves and discover what’s next. It’s also a good way to weed out recipe books you’ve outgrown, or to realise why you have never used one. I’ve really enjoyed using At my Table this month.

25/3/24

RBoM June 2025

Radish & Cucumber Salad:
Used a fraction of the salt (as usual)


Coriander & Lime Chicken:
Skinless. Fresh and delicious

(Also made Nigella’s Black bean & orange bulgur wheat this month - her recipe for Ocado. Really recommend.)

[Ellen · Rating 5 out of 5]

Have been dipping in and out for a couple of weeks now - lovely, simple recipes. And combined with the BBC program based on the book - I have been in Nigella-heaven. Easy and scrumptious.

[Shipshapeeatworthy · Rating 5 out of 5]

It was with happy feelings that I opened the box from the publisher to find Nigella Lawson's newest book, At My Table: A Celebration of Home Cooking (the North American edition), waiting for me to explore. While no longer frugal-living students as a new(ish) parent I'm finding that I still enjoy (and prefer) to eat at home and my home-cooking skills have improved exponentially. What I think home cooking is presently moving towards is a way to find accessible recipes that become a reliable guide. Recipes that can be used as a template without a home cook having to follow them to the letter (except in baking as Lawson points out). At My Table follows this trend well while offering a way to find inspiration for ingredient use as well. One recipe that's on my list to try (simply because the ingredient use sounds interesting to me) is her Brussels sprouts with preserved lemon recipe. In her introduction she warmly speaks to the heart of At My Table -- the stories, recipes, and memories from around her own table that she's hoping to inspire other home cooks with.

One of the things that caught my attention is that there are no chapters (!). Although the recipes do seem to follow an orderly trajectory from breakfast through to dessert the table of contents is just the list of recipes from the book, a feature Lawson says she borrowed from ebooks which she found "enormously helpful" and to be honest one that I found refreshingly helpful as well. At the end of the book is another section that I found enormously helpful too: Make Ahead and Storage Notes. I loved having that information at my finger tips and separate from the main recipe because I find that crucial information sometimes gets lost with all of the other notes and directions. She also uses a colour-coded dot-system to indicate which recipes are Vegetarian, Vegan, Dairy-free, and/or Gluten-free in the index.

The recipe that my daughter and husband loved – the Butternut and Sweet Potato Curry -- is incredibly delicious and just happens to be suitable for Vegans and those who follow a Gluten-free diet. As you can see in my following picture I chose to serve it with Black Forbidden Rice along with her Cilantro and Jalapeno Salsa but I think you can totally feel free to doll this curry up however you'd like. Vibrant and tasty this recipe also made enough for us to have two big meals. This recipe uses an immersion blender but if you don't have one I'd try using a small food processor or a regular blender.

What I really appreciated while I've been trying recipes from At My Table is that the recipes are flexible in terms of ingredients and method. While making her Lemon Tendercake w/ Blueberry Compote recipe I didn't make it as a cake (but as mini bundts, an idea I scored from her notes) and I also didn't make the compote either (I had some homemade blueberry-lemon chia jam that's my daughter's favourite that I thought would fit well here) and the recipe turned out perfectly. Lawson doesn't treat her recipes as precious and doesn't want you to either, which is why I think her recipes here are accessible and flexible. I noticed that she also used ingredients over many recipes which is helpful when it comes to both shopping and meal-planning. Each recipe seems to offer generous servings/portions so when I made her Waffles over the weekend I was able to also freeze a bunch to enjoy throughout the week (bonus!).

Her axiom "Life is complicated; cooking doesn't have to be" from the back cover is what At My Table is all about -- being able to enjoy food you’ve made, served at your own table with family and friends. She offers a true celebration of home cooking. This cookbook is full of recipes that answer the question "What's for dinner?" in an easy and delicious manner.

Please note that this review is an excerpt of a longer review posted to www.shipshapeeatworthy.wordpress.com

I would like to take this opportunity to thank Appetite by Random House / Penguin Random House for providing me with a free, review copy of this book. I did not receive monetary compensation for my post, and all thoughts and opinions expressed are my own.

[Lit Turner · Rating 5 out of 5]

Nigella’s enthousiasme voor eten en gezelligheid komt sterk naar voren in de inleidende teksten. Ze kan als geen ander schrijven en haar teksten roepen een beeld op van gezellige avonden rond de keukentafel.

Het boek staat vol met ideeën voor makkelijk klaar te maken maaltijden, met ingrediënten die je in huis hebt of gewoon in de supermarkt kan vinden. Ondanks de eenvoud, bevat elk recept de unieke Nigella twist": eenvoudige maar heerlijke smaakcombinaties. Niet uitdagend of baanbrekend, maar perfect voor doordeweekse maaltijden, die toch net niet gewoon zijn. Ze volgen niet allemaal de laatste culinaire trends, maar zoals ze zelf schrijft, maakt haar dat niks uit en het zou jou ook niet uit moeten maken. Een gerecht is lekker of het is het niet. Je genot laten verpesten doordat je erover piekert of iets wel hip genoeg is is zacht gezegd gewoon dom.

Het leven is ingewikkeld; koken hoef dat niet te zijn.

Het boek heeft geen hoofdstukken, geen thema, maar toch is er een klassieke indeling te vinden gaande van duivelseieren, en andere kleine hapjes en lunchgerechten, gevolgd door groenten-, vlees- en visgerechten, om te eindigen met een reeks zoete recepten. Natuurlijk vind je er ook heerlijk verfijnd, geurig gebak in terug. Het boek eindigt met tips voor bereiding vooraf en bewaring. Super handig voor de niet zo ervaren thuiskoks.

Een paar van mijn favoriete recepten zijn:

wentelteefjes met parmezaan
spruitjes met ingelegde citroen en granaatappel
wortels en venkel met harissa
Kip met rode druiven en marsala
Kipfricassee met marsala, kastanjes en tijm
Dubbele chocoladekoekjes met pompoenpitten

Met meer dan honderd gemakkelijk, haalbare en heerlijke recepten, is “Bij mij aan tafel” een must-have voor koks die graag in het comfort van hun eigen huis genieten van lekker eten.

[Creolecat · Rating 4 out of 5]

I like Nigella more and more. I’ve been recording and watching her show, and seeing her prepare the recipes in this book has been very helpful. I will admit, in the past, and even in this book, she uses ingredients that are sometimes difficult to find, or in some cases, are just um, different. But I’m adventurous. She would have made a great pioneer woman in that she’s very resourceful and even though I like her off the cuff style, it kind of drives me nuts when she doesn’t measure things. I’m sure they’re measured off camera, but I was taught to always measure things especially baking which I don’t do (baking that is). I’ve made the chicken and pea traybake a couple of times now (really, I make Gospel bird as my Dad calls it every which way), toasted brie-prosciutto- fig sandwich (I never had figs before and now I’m hooked), and the slow roasted pork shoulder minus the called for apple cider because I don’t like it. Overall, I’m pleased with this book.

My heart still belongs to Ina.

[Douglas Shore · Rating 4 out of 5]

I love a theme in any cookbook! Not one hundred per cent crazy about this particular title; however, the story behind it is something we can all relate to.

The notion of gathering around a table is something I can relate to, having eaten at a table as a family as a child, but something I dont think hold much sway in today's world, but all this is besides this point. The reality of Nigella's writing is always the same; it's a call to her history and an action to cook what makes you happy.

The recipes are simple, easy to make and relatable, which makes Nigella so accessible to the un-seasoned cook; she lays it out plain and simple. Easy re-create recipes that taste great and can change and adapt with your taste makes Nigella so relatable and this book so good.

These are recipes from her kitchen, to yours, in the hopes of inspiring you to make your memories and own collection.

If you've never cooked a day in your life, pick up this book, and I guarantee you will be cooking like a pro in no time.

[Jo-anne · Rating 5 out of 5]

I love Nigella’s approach to food. “Any meal ever eaten, is a story, the story of home cooking, which, in turn, is about who we are, where we’ve come from and the lives we’ve lived, and what we say to each other-all those assertions of love, friendship, hospitality, hope- when we invite people to sit at our table and eat the food we’ve made for them”

With my saved lineup of over 20 recipes that are plant based or require very minor tweaking, this book is a treasure for me. I will also try Indian-Spiced Chicken & Potato Traybake, Mussels with Pasta & Tomatoes and other meat based meals for my carnivore husband. Tonight’s dinner is courtesy of the book; Spiced Bulgar Wheat with Butternut & Cauliflower (which I substituted for Sweet Potato) Curry. Still to come; Turmeric Rice with Cardamom & Cumin, Red Cabbage with Cranberries, Mung Bean Dal with Mint & Cilantro Raita.....Hungry yet!

[Laura · Rating 3 out of 5]

Just like that, she's back. With lots of homey, easyish recipes and her incredible grace and style. I could use a few less lamb recipes, but her pastas are really different and the vegetable recipes are great. While there isn't nutrition information, she does have a section on making things ahead, and this is a practical book - a lot of these recipes could be made during the week or prepped in advance. I enjoyed her chatty introduction to the recipes - there isn't much order to them, though they start with breakfast and end with desert. Her previous book felt a little forced to me; this time around, it seems like she's back to being comfortable in her own skin - and pushing her own kind of cooking.

[Jamie Smet · Rating 2 out of 5]

It breaks my heart to say I didn't love this one, Nigella! I normally mark or list recipes I want to try as I read a cookbook, and I had trouble finding even a handful in this one. In addition, it's not nearly as pretty or eye-catching as her other books. If anything, I found the photos of the food unattractive. She's clearly trying a different design for this book, but the beauty of her other books is that they complemented her natural charm and energy. This one had the opposite effect; the design made her seem less interesting and charming. I still love her, and everyone is allowed a dud now and then, but... I'll probably not keep this one much longer.

[Babs · Rating 4 out of 5]

The PBS companion series to this book has been most enjoyable to watch. And fortunately, the local library had the cookbook available for checkout.

The combination of ingredients Nigella presents are intriguing. Red Cabbage with Cranberries for instance and Rose & Pepper Pavlova with Strawberries and Passionfruit. Also, there are a few spices that need to reappear in my kitchen including harissa and saffron for the Moroccan Vegetable Pot and Golden Garlic Mayonnaise recipes.

Delightful collection of recipes and narratives.

[Martha · Rating 4 out of 5]

PBS brought Nigella Lawson to my attention. I look forward to trying many of the desserts she features in this book. And desserts are not normally my preferences for food. She cooks and bakes frequently with turmeric and cardamom and I have an a new appreciation for both of these spices. Her recipes generally have few ingredients and seem relatively easy to prepare for personal dining and celebrating with guests. I need to research some of her other cookbooks after I sample a few from this issue. YUM!

[Angel Lee · Rating 4 out of 5]

I have a couple of Nigella books and loved them, and I liked this one but that's all. I enjoyed her previous books probably a bit more than At My Table. However, if you watched the show on BBC (of the same name) in addition to the this book, her presence makes the dishes better and for not so seasoned home cooks, probably a lot more approachable and entertaining. There are a good amount of recipes that are tasty and fairly easy to make for party guests and the format and storytelling aspect of this book was great.

[False · Rating 3 out of 5]

In her older cookbooks, you would always find low-cut tops, bosoms or her taking a taste of something--lots of teeth and tongue. I was amazed, AMAZED I tell you, that other than a cover shot of the author there wasn't one photograph of Ms. Lawson in the book. She favors dishes using poached eggs, tomatoes, odd spices and lots of treacly puddings and syllabubs. I put a few recipes aside to try, but overall, these aren't things I'm interested in.

[Donna Siebold · Rating 2 out of 5]

I know they eat differently in England, but there was little in this book to tempt me into considering it for home cooking. A few of the recipes for sweets looked interesting, but overall, I did not like the book. The typeface within the recipes was hard for me to read and most of the recipes contained some ingredients that were off-putting to me, not celebratory. I find the whole book disappointing.

[Michelle · Rating 3 out of 5]

I cooked through At My Table as part of the RainyDayBitesCookbook Club on Instagram. While I usually will buy a book for the club, I got this one from the library and I'm glad I did. There are a handful of recipes that are definite keepers for me (Miso Marinated Chicken, Bashed Cucumber Salad, Garlic and Parmesan Mashed Potato Waffles), but there weren't enough that I felt compelled to buy the book for my own collection.

[Toast · Rating 4 out of 5]

I love the way she writes about food and cooking. Even if I can't make any of her recipes work. It is her obvious passion not just her job, her role and her mission in life. Here she has made her recipes that on occasion still require specialist ingrediants but she has refined to needing less time, effort, culinary gadgetry and manual work. Maybe I could make a few work afterall.
Toast

[Critterbee❇ · Rating 4 out of 5]

Love Nigella Lawson, love just about every cookbook that she has written - even though I to avoid meat, and she is all-inclusive.

Beautiful, rich recipes celebrate flavour, and they all turn out like the photos! Always delicious - love you Nigella! <3 <3 <3

Looking forward to the Sunken Chocolate Amaretto Cake, the No-Churn Chocolate Truffle Ice Cream, and the Scented Citrus Cake.

[Fiona · Rating 4 out of 5]

Several recipes I will have in my recipe book for years.
Its a book of our times,modern fusion cooking mingled with Nigellas home recipes and heritage influences.There are some very healthy tweaks too.

She never lets you down,the recipes work every time.I love her descriptions and explanations
Another triumph

[Rada · Rating 5 out of 5]

I love Nigella Lawson. I remember seeing her on TV in the earlyish 2000's and thinking here is someone I want to emulate. I love her approach to life and food. She does it with such style. I have so many post it notes in this book of recipes I want to try. It will be sad when quarantine is over and I have to take this book back to the library.