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Cook, Eat, Repeat: Ingredients, Recipes, and Stories – Nigella Lawson's Delicious Essays on Food, Family, and Life
“Food, for me, is a constant pleasure: I like to think greedily about it, reflect deeply on it, learn from it; it provides comfort, inspiration, meaning, and beauty…More than just a mantra, ‘cook, eat, repeat’ is the story of my life.”
Cook, Eat, Repeat is a delicious and delightful combination of recipes intertwined with narrative essays about food, all written in Nigella Lawson’s engaging and insightful prose. Whether asking “what is a recipe?” or declaring death to the “guilty pleasure,” Nigella brings her wisdom about food and life to the fore while sharing new recipes that readers will want to return to again and again.
Within these chapters are more than a hundred new recipes for all seasons and tastes from Burnt Onion and Eggplant Dip to Chicken with Garlic Cream Sauce; from Beef Cheeks with Port and Chestnuts to Ginger and Beetroot Yogurt Sauce. Those with a sweet tooth will delight in desserts including Rhubarb and Custard Trifle; Chocolate Peanut Butter Cake; and Cherry and Almond Crumble.
“The recipes I write come from my life, my home,” says Nigella, and in Cook, Eat, Repeat she reveals the rhythms and rituals of her kitchen through recipes that make the most of her favorite ingredients, with inspiration for family dinners, vegan feasts, and solo suppers, as well as new ideas for cooking during the holidays.
Cook, Eat, Repeat is a delicious and delightful combination of recipes intertwined with narrative essays about food, all written in Nigella Lawson’s engaging and insightful prose. Whether asking “what is a recipe?” or declaring death to the “guilty pleasure,” Nigella brings her wisdom about food and life to the fore while sharing new recipes that readers will want to return to again and again.
Within these chapters are more than a hundred new recipes for all seasons and tastes from Burnt Onion and Eggplant Dip to Chicken with Garlic Cream Sauce; from Beef Cheeks with Port and Chestnuts to Ginger and Beetroot Yogurt Sauce. Those with a sweet tooth will delight in desserts including Rhubarb and Custard Trifle; Chocolate Peanut Butter Cake; and Cherry and Almond Crumble.
“The recipes I write come from my life, my home,” says Nigella, and in Cook, Eat, Repeat she reveals the rhythms and rituals of her kitchen through recipes that make the most of her favorite ingredients, with inspiration for family dinners, vegan feasts, and solo suppers, as well as new ideas for cooking during the holidays.
352 pages, Hardcover
First published October 29, 2020
607 people are currently reading
5096 people want to read
About the author
Nigella Lawson
44 books975 followersNigella 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.
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.
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Displaying 1 - 30 of 149 reviews
December 28, 2020
I associate ‘a new Nigella’ with Christmas, and I’ve spent many hours during that lazy week between Christmas and New Year’s leisurely reading my way through her latest cookbook. I did hint strongly that I wanted this book, but my family know that the latest Nigella cookbook will always be a popular present with me. This year, during the run-up to Christmas, my daughter and I watched the ‘Cook, Eat, Repeat’ cooking show which is the companion to this book and that proved to be a good introduction to the book’s themes and intentions. It has also given me a Nigella voice accompaniment to the recipes as I’ve read along.
Two things: in terms of food writing, this cookbook reminds me most of her very first cookbook How to Eat, published in 1998. Although there are standardly formatted recipes, there are far, far more suggestions of how recipes can be altered or modified or mixed and matched. This is dense, essay-style food writing although it’s clear enough when it comes to the fundamentals (measurements, timings, ingredients, etc). Lawson is determined to get across the idea that recipes are just blueprints, both for the writer and the reader. The second thing: the similarities between this book and How to Eat also show up how much food styles and ingredients - and Nigella’s own preferences - have changed in the past two decades. There is plenty of culture and inheritance in this book, but it is also notable for its highly flavoured and culturally diverse ingredients. There are far fewer British classics here, although you will find some - particularly in the chapter on ‘A Loving Defence of Brown Food’ (one of my favourites). I think that Nigella has probably always liked sharp, spicy flavours, but the past year of eating - when she has been mostly living alone, (like many of us), and free to cater to her own whims - has seemingly left its mark. For example, two of the chapters feature what could be described as either ‘divisive’ or at any rate highly distinctive flavours: anchovies and rhubarb.
I definitely put Nigella (always Nigella to me, and never ‘Lawson’) in my top three cookery writers, and although she tends to be self-deprecating about her cooking skills, her books are always authoritative when it comes to every other aspect of food and the role it plays - or could play - in our lives. I find her recipes extremely reliable, thus I have no problem rating a cookbook I’ve only read from cover to cover - and not actually cooked much from (other than the creme caramel and the wide noodles with lamb shank in aromatic broth). She’s so authoritative, in fact, that she makes me eager to try foods I would usually give a definite miss.
Two things: in terms of food writing, this cookbook reminds me most of her very first cookbook How to Eat, published in 1998. Although there are standardly formatted recipes, there are far, far more suggestions of how recipes can be altered or modified or mixed and matched. This is dense, essay-style food writing although it’s clear enough when it comes to the fundamentals (measurements, timings, ingredients, etc). Lawson is determined to get across the idea that recipes are just blueprints, both for the writer and the reader. The second thing: the similarities between this book and How to Eat also show up how much food styles and ingredients - and Nigella’s own preferences - have changed in the past two decades. There is plenty of culture and inheritance in this book, but it is also notable for its highly flavoured and culturally diverse ingredients. There are far fewer British classics here, although you will find some - particularly in the chapter on ‘A Loving Defence of Brown Food’ (one of my favourites). I think that Nigella has probably always liked sharp, spicy flavours, but the past year of eating - when she has been mostly living alone, (like many of us), and free to cater to her own whims - has seemingly left its mark. For example, two of the chapters feature what could be described as either ‘divisive’ or at any rate highly distinctive flavours: anchovies and rhubarb.
I definitely put Nigella (always Nigella to me, and never ‘Lawson’) in my top three cookery writers, and although she tends to be self-deprecating about her cooking skills, her books are always authoritative when it comes to every other aspect of food and the role it plays - or could play - in our lives. I find her recipes extremely reliable, thus I have no problem rating a cookbook I’ve only read from cover to cover - and not actually cooked much from (other than the creme caramel and the wide noodles with lamb shank in aromatic broth). She’s so authoritative, in fact, that she makes me eager to try foods I would usually give a definite miss.
March 30, 2021
"I sometimes think that the appetite for recipes, for reading and writing about food and how we cook it, says just as much about our hunger for stories—these little condensed chronicles that say so much—as about our hunger for pleasure and sustenance. In the recipe form, these hungers are fused."
I've always been fascinated with Nigella Lawson. Her love of food and cooking is abundantly clear, but she also has an air of the ridiculous over her, leaning into the projected image of her being some kind of sensual queen of the kitchen. I also suspect she has a fantastic sense of humour, and is the first to laugh at herself (or at least, her TV self), but that the general public has a hard time letting her show that (just look at how the internet imploded over her pronunciation of 'microwave').
"Be patient, lift up and swirl the pan often and monitor it closely; as Tammy almost sang, Stand By Your Pan."
I'm a pretty mediocre cook myself, so I approach her cooking books more for her writing, not so much her recipes. And this book seems written for readers like me - she not only writes a lengthy literary introduction to each chapter, she adds a lot of anecdotes and thoughts to the text under the recipes. She is a funny writer, and she knows it. She is very personable, and it comes across as an eloquent friend talking directly to you.
I'm a vegetarian, and I was happy to see her tackling vegetarian and vegan cooking with gusto, and commenting on augmenting non-vegan recipes where possible (she is also realistic, saying she can't make every recipe vegetarian/vegan).
The book is peppered with beautiful food photography, mostly focusing on eyepopping colours.
"And so I protect fiercely the deep enjoyment I get from food, and want so fervently for others to share it, too. Every gorgeous mouthful stills the world, and yet revels in it at the same time; eating joyfully keeps me in the pleasurable present."
Can't comment too much on the recipes (although most of it looks and sounds delicious), but this is a fine example of literary cookery writing.
(Thanks to Ecco for providing me with an ARC through Edelweiss)
I've always been fascinated with Nigella Lawson. Her love of food and cooking is abundantly clear, but she also has an air of the ridiculous over her, leaning into the projected image of her being some kind of sensual queen of the kitchen. I also suspect she has a fantastic sense of humour, and is the first to laugh at herself (or at least, her TV self), but that the general public has a hard time letting her show that (just look at how the internet imploded over her pronunciation of 'microwave').
"Be patient, lift up and swirl the pan often and monitor it closely; as Tammy almost sang, Stand By Your Pan."
I'm a pretty mediocre cook myself, so I approach her cooking books more for her writing, not so much her recipes. And this book seems written for readers like me - she not only writes a lengthy literary introduction to each chapter, she adds a lot of anecdotes and thoughts to the text under the recipes. She is a funny writer, and she knows it. She is very personable, and it comes across as an eloquent friend talking directly to you.
I'm a vegetarian, and I was happy to see her tackling vegetarian and vegan cooking with gusto, and commenting on augmenting non-vegan recipes where possible (she is also realistic, saying she can't make every recipe vegetarian/vegan).
The book is peppered with beautiful food photography, mostly focusing on eyepopping colours.
"And so I protect fiercely the deep enjoyment I get from food, and want so fervently for others to share it, too. Every gorgeous mouthful stills the world, and yet revels in it at the same time; eating joyfully keeps me in the pleasurable present."
Can't comment too much on the recipes (although most of it looks and sounds delicious), but this is a fine example of literary cookery writing.
(Thanks to Ecco for providing me with an ARC through Edelweiss)
August 9, 2025
The font size is a bit small and a bit wordy with lengthy explanations and storytelling. Could have been organized better. Recipes are okay; nothing jumped out at me. I willingly will pass the recipe book along.
March 31, 2023
2023:
When I saw the audiobook — read by Nigella — was on Hoopla in one hot minute I checked it out. What I discovered was that — for me — this is the perfect antidote to insomnia. Soothing, well-modulated speaking that is interesting and disinteresting simultaneously. Because, yes, she actually reads all the recipes, not just the stories. The audio is the UK version so everything is in Centigrade and full of glorious British words and ingredients like caster sugar. And Nigella's gorgeous voice.
It may be a permanent borrow.
2022:
Highest compliment I can give a book: returning it to the library and buying my own copy.
Nigella: enthusiast, aficionado, full throttle epicure.
I read Nigella first for her writing. She loves alliteration, assonance, and sibilance.
...fraught and freighted desire to please
I live for the cartilage
blitzed in a bullet blender
spritzed and sprinkled
splutters and bubbles
potential for drippage and slippage overnight
ludicrously voluminous
splendidly celebratory but not dauntingly difficult
whisking into the hissing bacon
Her words are perky, jaunty, vibrant. Really, you can hear them! Some savory morsels:
gloopily fluid sauce
splodged on a plate
squodge them as you like
a wodge of tangy cheesecake
schmoosh the wedges in oil
squiggle over some cream
aniseed antagonism
claggy and glotally claustrophobic
to zhuzh up the evening meal
faff-free recipe
give it a shimmy
the boskiness of mushrooms
air rich with their fug
Are Nigella's adjectives superabundant? Of course! joyous, gorgeous, glorious, lavish, spectacular, expansive, celebratory, unrestrained, blissful, spirit-lifting... It reminds me of how often food photography features excess: sprinkles and crumbs all over the plate and table, chunks next to the recipe they are in, sauce dripping down the outside of the jar.
I enter into the exuberance, but a continuous diet (true of any stylistic author, including Wodehouse, Trollope, Dickens, Karon, and others) of Nigella drains the sparkplugs.
Other features:
• Anchovies! A whole chapter on anchovies! "Bacon of the sea." I bought some, but I haven't found the pluck to open them up and cook them.
• Rhubarb - another chapter devoted to one ingredient. I love rhubarb but don't need the sugar. I think this is the chapter that prompted me to buy the book
• Waste-hater, just like Jacques Pepin. She writes about using up ingredients throughout the book.
• Empty-nester — A recipe for two cookies! Crème Caramel for one!
I greatly appreciate these statements:
• If, when friends come over for dinner, the best thing to be said about the evening was that the food was great, consider it a failure.
• Food should never be a battleground.
• A hymn of praise to the freezer
When I saw the audiobook — read by Nigella — was on Hoopla in one hot minute I checked it out. What I discovered was that — for me — this is the perfect antidote to insomnia. Soothing, well-modulated speaking that is interesting and disinteresting simultaneously. Because, yes, she actually reads all the recipes, not just the stories. The audio is the UK version so everything is in Centigrade and full of glorious British words and ingredients like caster sugar. And Nigella's gorgeous voice.
It may be a permanent borrow.
2022:
Highest compliment I can give a book: returning it to the library and buying my own copy.
Nigella: enthusiast, aficionado, full throttle epicure.
I read Nigella first for her writing. She loves alliteration, assonance, and sibilance.
...fraught and freighted desire to please
I live for the cartilage
blitzed in a bullet blender
spritzed and sprinkled
splutters and bubbles
potential for drippage and slippage overnight
ludicrously voluminous
splendidly celebratory but not dauntingly difficult
whisking into the hissing bacon
Her words are perky, jaunty, vibrant. Really, you can hear them! Some savory morsels:
gloopily fluid sauce
splodged on a plate
squodge them as you like
a wodge of tangy cheesecake
schmoosh the wedges in oil
squiggle over some cream
aniseed antagonism
claggy and glotally claustrophobic
to zhuzh up the evening meal
faff-free recipe
give it a shimmy
the boskiness of mushrooms
air rich with their fug
Are Nigella's adjectives superabundant? Of course! joyous, gorgeous, glorious, lavish, spectacular, expansive, celebratory, unrestrained, blissful, spirit-lifting... It reminds me of how often food photography features excess: sprinkles and crumbs all over the plate and table, chunks next to the recipe they are in, sauce dripping down the outside of the jar.
I enter into the exuberance, but a continuous diet (true of any stylistic author, including Wodehouse, Trollope, Dickens, Karon, and others) of Nigella drains the sparkplugs.
Other features:
• Anchovies! A whole chapter on anchovies! "Bacon of the sea." I bought some, but I haven't found the pluck to open them up and cook them.
• Rhubarb - another chapter devoted to one ingredient. I love rhubarb but don't need the sugar. I think this is the chapter that prompted me to buy the book
• Waste-hater, just like Jacques Pepin. She writes about using up ingredients throughout the book.
• Empty-nester — A recipe for two cookies! Crème Caramel for one!
I greatly appreciate these statements:
• If, when friends come over for dinner, the best thing to be said about the evening was that the food was great, consider it a failure.
• Food should never be a battleground.
• A hymn of praise to the freezer
January 1, 2022
I love looking at the recipes and the pictures but I especially love the reflective essays Nigella wrote for this book. Sometimes her sheer epicureanism gets a little much, but generally I appreciate her enjoyment. This book, though I appreciate her reflections particularly during a time of uncertainty - what will eating in community look like after lockdown, what will holidays look like - and this book released in the UK in 2020.
Few writers, and fewer food writers, write like Nigella. I do enjoy reading her.
Few writers, and fewer food writers, write like Nigella. I do enjoy reading her.
January 4, 2022
If you are looking for a cookbook filled with easy weeknight recipes, this is not that book. It is a series of wonderful essays about food and eating written by a passionate foodie and professional cook.
Nigella Lawson despises the term “guilty pleasure:”
“. . . no one should feel guilty about what they eat, or the pleasure they get from eating; the only thing to feel guilty about (and even then I don’t recommend it) is the failure to be grateful for that pleasure.”
Amen, sister. The recipes here are fairly sophisticated with ingredients most of us don’t keep on hand (‘Celery Root and Anchovy Gratin,’ ‘Rhubarb and Custard Trifle,’ ‘Roasted Red Peppers With Pomegranate Molasses and Dukkah’ - I had to look up ‘dukkah’ btw), but there is also a fried chicken sandwich recipe and a crab mac and cheese ;-) The stories and memories Lawson shares are worth the price of the book, even if you don’t connect with all the recipes. One star deducted for the tiny type.
“Yes, of course, it [cooking] can be drudgery and it can be draining, but it is also a way to make a substantive difference to the emotional temperature of the days. There is so much around us that we cannot control, but food gives shape to our pleasures and offers both immersion and escape.”
Nigella Lawson despises the term “guilty pleasure:”
“. . . no one should feel guilty about what they eat, or the pleasure they get from eating; the only thing to feel guilty about (and even then I don’t recommend it) is the failure to be grateful for that pleasure.”
Amen, sister. The recipes here are fairly sophisticated with ingredients most of us don’t keep on hand (‘Celery Root and Anchovy Gratin,’ ‘Rhubarb and Custard Trifle,’ ‘Roasted Red Peppers With Pomegranate Molasses and Dukkah’ - I had to look up ‘dukkah’ btw), but there is also a fried chicken sandwich recipe and a crab mac and cheese ;-) The stories and memories Lawson shares are worth the price of the book, even if you don’t connect with all the recipes. One star deducted for the tiny type.
“Yes, of course, it [cooking] can be drudgery and it can be draining, but it is also a way to make a substantive difference to the emotional temperature of the days. There is so much around us that we cannot control, but food gives shape to our pleasures and offers both immersion and escape.”
November 5, 2020
This is a wonderful book- in some senses it feels like a full circle back to the earlier books of How To Eat, Feast, Kitchen where you are hearing the voice of a friend talk you through a recipe ; however, this is that little bit more. No, it’s not your regular recipe/cookery book of recipe, photo, recipe , photo repeat which has a place and we all enjoy them. This feels like a deeply felt internal dialogue of a good food writer being shared with me. We are living in a time of challenge but also where food can be seen in terms of fad and fashion. Nigella debunks the latter by helping us celebrate what we have and challenging us to explore what we may not like or take for granted. Yes, I do hear the voices of Elizabeth David and Anna del Conte- but they all have a commonality of sharing a passion of cookery and food from within the kitchen.
This is a book to enjoy as a recipe finder -head to the index if that’s what you instantly want but if you want to escape and rethink your attitude or ideas towards different food types( I love anchovies so that chapter just enhanced my pleasure) and rhubarb or mealtimes and edible pleasures then this book is for you. It is exquisitely written with the language and turn of phrase that Nigella is known for -which all again enhances the prose for the reader.
Highly recommended for anyone who wants a cookery book that provides new delights but also a book to sit back ( have a coffee and cake or even a glass of something ) and enjoy as a celebration of food . A winner
This is a book to enjoy as a recipe finder -head to the index if that’s what you instantly want but if you want to escape and rethink your attitude or ideas towards different food types( I love anchovies so that chapter just enhanced my pleasure) and rhubarb or mealtimes and edible pleasures then this book is for you. It is exquisitely written with the language and turn of phrase that Nigella is known for -which all again enhances the prose for the reader.
Highly recommended for anyone who wants a cookery book that provides new delights but also a book to sit back ( have a coffee and cake or even a glass of something ) and enjoy as a celebration of food . A winner
December 1, 2020
A present, much appreciated. Nigella's latest book, the basis rather than tie-in, of her latest TV series. Lots of interesting and tasty recipes, of which I have already tried a couple. Lots of reflective food writing, too - this is a dense, warm, flavoursome casserole of a book, just right for dipping into as the year turns, the days grow colder and we look forward to hearty meals and Christmas celebrations.
January 30, 2021
Eats shoots, leaves and anchovies: In the Corfu Trilogy, Gerald Durrell notes that his mother never read fiction - only cookery books. I am beginning to understand why. In the midst of turmoil it’s reassuring to have something tried and tested, something reliable by an expert (that word) in their field, that will produce pleasure and satisfaction for oneself and others. Until now I’d not engaged much with the Nigella phenomenon, seeing myself as immune to the arch campery of La Lawson’s innuendo kitchen. But by golly she’s good. Perhaps better in print where the act is toned down a bit. I rarely meet anyone who shares my inordinate fondness for the anchovy and thanks to Cook, Eat, Repeat I’ve replenished my stocks and am now using them in more ways than I would have ever imagined possible (her prose style also is catching after a while). I’ve also tried no-knead bread (more honestly no-chance bread in my case) and ordered beef cheeks and oxtails from Waitrose. It’s all most exciting - I’m AGOG. But can I find chilli crisp oil or bottarga? Can I buffalo. And although I’m rarely “feeling fierce in the morning” (I need to get past 11am and three coffees for that) her scotch woodcock is to die for. Nigella is like your culinary big sister - organised, a bit bossy, but she gets results and likes a slug of Campari so all’s well. Like the sainted Mrs Durrell, I can’t think of better reading for these dark days.
May 26, 2021
I don't know that I've read any of Nigella Lawson's cookbooks before, so I didn't have any expectations. But, it was less a cookbook and more a collection of her thoughts around food with recipes added in. There are chapters about specific ingredients and chapters about types of food with LOTS of writing around and in between. While I don't mind a good food book (with or without recipes) I was more wanting to read through a more regular cookbook to get new recipe ideas. This is more Lawson's food philosophy with recipes included. Maybe if you're a huge fan it would be amazing, but I didn't really see any recipes I wanted to try. I also didn't know there is a TV show with the same name in conjunction with the book. I might check that out instead.
April 1, 2022
Some cool recipes in this one but, really, I'm just not that into Nigella that I want to read her every thought on things. I went into the book knowing it included 'stories', so I'm not mad about it. It's just the reason I gave the book 3 stars. I prefer the format of previous cookbooks where she gives a page or so of thoughts about a recipe and then moves on. There's no burrowing down into jibber-jabber.
This cookbook is for those who enjoy 'food writing' (I'm not sure that's the term, but I think most people know what I mean).
This cookbook is for those who enjoy 'food writing' (I'm not sure that's the term, but I think most people know what I mean).
February 10, 2021
I received this ebook from NetGalley in exchange for an honest review.
I feel like this was a little bit too wordy for me. I think if I wanted to learn more about the different parts of food and what is good and bad about them then this would be great, but I was looking for just a cookbook and this was written more like a regular book.
I feel like this was a little bit too wordy for me. I think if I wanted to learn more about the different parts of food and what is good and bad about them then this would be great, but I was looking for just a cookbook and this was written more like a regular book.
February 18, 2021
I've been slowly making my way through this, stealing moments in the day to read a few essays and recipes. It is important to spend time with Nigella as each recipe is rich with detail and sentences as beautiful as the food on the opposite page.
I think this has swiped the title of favourite Nigella cookbook. The premise is gorgeous: one of recipes we return to again and again that fill up our life. Since I've starting reading, I've already made her fish finger bhorta, no knead bread and sandwich loaf regular recipes in my repertoire. I've baked many things from this too and am eagerly looking forward to repeating those soon.
As a vegetarian I think there is a good level of both meaty recipes, which I can admire but won't be cooking, vegetarian and vegan. As well as plenty of gluten free options. Some are quite easily adaptable as well - the fish finger bhorta, for example, which I make with quorn fishless fingers and wouldn't want to go without!
If you are looking for a cookbook to inspire and treasure, this is it.
I think this has swiped the title of favourite Nigella cookbook. The premise is gorgeous: one of recipes we return to again and again that fill up our life. Since I've starting reading, I've already made her fish finger bhorta, no knead bread and sandwich loaf regular recipes in my repertoire. I've baked many things from this too and am eagerly looking forward to repeating those soon.
As a vegetarian I think there is a good level of both meaty recipes, which I can admire but won't be cooking, vegetarian and vegan. As well as plenty of gluten free options. Some are quite easily adaptable as well - the fish finger bhorta, for example, which I make with quorn fishless fingers and wouldn't want to go without!
If you are looking for a cookbook to inspire and treasure, this is it.
March 31, 2021
Honestly I approached this more as a lovely selection of food writing than as something I'm necessarily going to be cooking from cover to cover. I always enjoy the way she effusively sings the praises of food she loves so had a lovely time reading through what are essentially essays in between the recipes. From a cooking standpoint, Nigella can be a bit hit and miss for me. I appreciate all the info given at the start of recipes for how to adapt them to suit different dietary requirements, but there's a lot of these I'll never cook due to the large number of meaty dishes or just flavours that aren't my cup of tea (namely rhubarb and anchovies!). Some of these felt a smidge repetitive compared to some of her other cookbooks, but I can't deny that I had a lovely time immersing myself in the gorgeous descriptions!
January 6, 2021
I have yet to cook much from this book, but it deserves a five-star rating as a collection of essays in any case. Nigella writes about food in such a loving, evocative and exciting way. She makes a simple slice of sourdough topped with butter and an anchovy sound like a luxury (which it is if you take the time to notice every sensation). I also love that it was edited to fit the times. Nigella speaks of lockdown baking and cooking, and comfort food and the memory of dinner parties that we all hated to throw but now wish we could! That makes it really special, like a time capsule that I’ll give my kids one day.
I’m itching to make almost every single thing from this book, and really appreciate the way that she encourages home cooks to experiment and make dishes personal.
I’m itching to make almost every single thing from this book, and really appreciate the way that she encourages home cooks to experiment and make dishes personal.
June 23, 2021
Some lovely recipes - if you can read them. Publisher cheaped out and used small font to save on printing costs. If you like eye strain, this cookbook is for you.
April 9, 2021
A book is often many years in the making and over the last year, I have read many authors reflecting on the strangeness of trying to write and release books during a global pandemic. Writing a cookbook, especially one that envisions family gatherings and entertaining around a table of food must have been particularly challenging. A couple of the essays in Nigella Lawson’s Cook, Eat, Repeat refer to the lockdown she is experiencing while writing. I’m glad she included those mentions because it adds a pathos to the book that wouldn’t otherwise be there.
I don’t necessarily but Nigella Lawson cookbooks for their recipes, though her recipes are very good. In fact, I get a recipe from Nigella Lawson every day via email. Her recipes are great. I buy Nigella Lawson’s cookbooks for her food writing. Her life, very different from mine, has afforded her the opportunity to travel and experience food in a way I have not and never will. There might be some tiny amount of jealousy, but mostly I love reading her thoughts on food and cooking.
In her first essay, “What is a Recipe,” Lawson dives into the nature of recipes, what they are and what they are not.
Interestingly, she repeats a story I’ve heard from the many therapists I am related to, the story of the woman who cut the ends off her roasts. She’s asked why and doesn’t know, that’s just how she was taught. Further investigation reveals that her mother, or grandmother, had a too small roasting pan. For therapists it’s a story about rules are made and followed even when they are no longer necessary or beneficial. For Nigella Lawson it’s about turning the transitory process of cooking into a recipe written to be followed exactly. It’s both an explanation that she, the recipe creator, is working within the limitations of her kitchen and available ingredients, and tacit approval for us, the recipe user to adapt recipes as necessary. She does go on to state clearly that we the people cooking from her recipes can and should adapt them as we need, but we should do so with the understanding that we are making a new and different recipe from the one she wrote.
With this understanding of the relationship between recipe author and recipe user, I did make a few of the recipes and I did adapt them as I saw fit. When I made the No -Knead Black Bread, I left out the caraway and fennel seed and added additional nigella seeds because I like the oniony flavor of nigella better. I was very happy with the way it turned out. For the Tuscan Bean Soup, I used drained and rinsed canned cannellini beans because I don’t have easy access to borlotti beans. Neither tasted exactly as they would had they come from Nigella Lawson’s hands, but both were very good and I will definitely use both recipes again.
I received this as an advance reader copy from NetGalley in exchange for an honest review.
I don’t necessarily but Nigella Lawson cookbooks for their recipes, though her recipes are very good. In fact, I get a recipe from Nigella Lawson every day via email. Her recipes are great. I buy Nigella Lawson’s cookbooks for her food writing. Her life, very different from mine, has afforded her the opportunity to travel and experience food in a way I have not and never will. There might be some tiny amount of jealousy, but mostly I love reading her thoughts on food and cooking.
In her first essay, “What is a Recipe,” Lawson dives into the nature of recipes, what they are and what they are not.
A recipe can be many things: a practical document; a piece of social history; an anthropological record; a family legacy; an autobiographical statement; even a literary exercise. You don’t have to take your pick: the glory of food is that, beyond sustenance, it comprises a little of everything—aesthetics and manual labour, thrown in.
Interestingly, she repeats a story I’ve heard from the many therapists I am related to, the story of the woman who cut the ends off her roasts. She’s asked why and doesn’t know, that’s just how she was taught. Further investigation reveals that her mother, or grandmother, had a too small roasting pan. For therapists it’s a story about rules are made and followed even when they are no longer necessary or beneficial. For Nigella Lawson it’s about turning the transitory process of cooking into a recipe written to be followed exactly. It’s both an explanation that she, the recipe creator, is working within the limitations of her kitchen and available ingredients, and tacit approval for us, the recipe user to adapt recipes as necessary. She does go on to state clearly that we the people cooking from her recipes can and should adapt them as we need, but we should do so with the understanding that we are making a new and different recipe from the one she wrote.
With this understanding of the relationship between recipe author and recipe user, I did make a few of the recipes and I did adapt them as I saw fit. When I made the No -Knead Black Bread, I left out the caraway and fennel seed and added additional nigella seeds because I like the oniony flavor of nigella better. I was very happy with the way it turned out. For the Tuscan Bean Soup, I used drained and rinsed canned cannellini beans because I don’t have easy access to borlotti beans. Neither tasted exactly as they would had they come from Nigella Lawson’s hands, but both were very good and I will definitely use both recipes again.
I received this as an advance reader copy from NetGalley in exchange for an honest review.
January 10, 2021
I feel conflicted with this, while I worship the altar of Lawson and have cooked, and still do, many of her recipes over the years this one was not a hit with me. It is incredibly long-winded and while I could compare the format to How To Eat, maybe it was the design of the book or perhaps too many liberties taken with an editor but it - and believe me, I am stupefied myself that I am using this term with Lawson- dragged on and on. I love rhubarb vehemently but plodding through the chapter was a task and not a joyful ponder. It was not a good read for cooking in mind. If you've been cooking with Nigella over the years her prose is one of the joys, but I don't know what it is with this particular volume, it just wasn't there for me. Some of the recipes seem recycled ideas or borrowing from others (which is fine)- marzipan loaf, the banana and tahini bread, the NYT loaf, another lemon and almond cake- and overall an esoteric collection of ingredients that normally I would default as an 'Ottolenghi' move: marrowbone, celeriac, a lot of chestnuts. It feels weird to say this, but a solo Nigella pottering in her house cooking meals for one and not entertaining and cooking for a bounty seems, perhaps yes, truthful and of the now (lock down, kids moving on etc) but like a jigsaw with missing pieces. Maybe that is it, it was a book that was essentially cooking for one and not enough of a balance? I can at the end of all this, however, recommend the black forest brownies and the spiced bulgur wheat.
I will put the book on my shelf and give it time to mellow and see how I feel when I return to it over time.
I will put the book on my shelf and give it time to mellow and see how I feel when I return to it over time.
April 29, 2021
First of all, thank you to the publisher for the review copy of Nigella's latest cookbook. Nigella has released Cook, Eat, Repeat as a book and has a new TV show of the same name. Nigella to me, evokes an image of well-put-together, laid-back, elegance. Like "why yes, I did work for hours in the kitchen to make this seemingly simple food. Cheers!" But, that's just my way of thinking. Her cookbooks are some of my favorites to browse through on cold, rainy days (much like today!), imaging what I will cook when I can have people other than my family in my house (Thanks, COVID!).
This cookbook is equal parts prose and recipes. There are a lot of essays and writings about the various topics and recipes. Each recipe has a color picture to go with it. I've bookmarked a few to try out in the coming weeks...like a marzipan cake, a spiced rice, and some pickled veggies. This book is a unique collection. There is a whole chapter on rhubarb and another on tinned anchovies. The recipes all have an indulgent, night-in-at-home feeling to them.
This cookbook is equal parts prose and recipes. There are a lot of essays and writings about the various topics and recipes. Each recipe has a color picture to go with it. I've bookmarked a few to try out in the coming weeks...like a marzipan cake, a spiced rice, and some pickled veggies. This book is a unique collection. There is a whole chapter on rhubarb and another on tinned anchovies. The recipes all have an indulgent, night-in-at-home feeling to them.
November 3, 2020
This might not be a book for the people who whine about recipe blog headnotes being too long. This is more like essays punctuated with recipes - and with frequent digressions into other things that you can do with the ingredients or ways you can vary it. I want to cook most of it.
December 25, 2020
Tí, ktorí ma poznajú vedia, ako veľmi ľúbim Nigellu Lawson. Nejde iba o jej recepty, ale aj o životnú filozofiu. Napriek strate troch blízkych ľudí (jej mama, manžel a sestra zomreli na leukémiu), násilníckom druhom manželovi a problémom s užitím drog, sa dokázala postaviť na nohy a vybudovať si meno. Myslím, že som ju prvýkrát objavil v desiatich (už to presne neviem, pamäť je zradná pavučina); vtedy som sedel pred telkou, pozorujúc jej ladné pohyby v kuchyni. Páčilo sa mi, že ju nezaujíma, či si dá dve alebo štyri porcie a už vonkoncom, že si dáva karbokombo v podobe zemiakov a cestovín. Nigella mi ukázala, ako k jedlu pristupovať, ako počúvať rytmus kuchyne a ako sa postupne naučiť hovoriť týmto jazykom. Pretože do istej miery si myslím, že varenie je jazyk: na úrovni fonetiky registrujete zvuky a vône; na úrovni morfológie kombinujete ingrediencie, až napokon staviate syntax z jedál a chodov. Pevne verím, že varenie je jazyk, ktorý sa dokáže naučiť každý, ak má dobrého učiteľa. A Nigella bola pre mňa jedným z tých najlepších.
Na 'Cook, Eat, Repeat' som sa tešil dlho. Vedel som, že táto kniha bude iná, nejako som to podvedome cítil. Hovorí sa, že s príchodom postmoderny sa už literatúra iba prevára a obmieňa. V beletrii by toto možno platilo, vo food writingu je to trochu inak. Vo food writingu sa totiž stále nájdu nové a nové spôsoby spôsoby, ako opísať podstatu varenia, jedla a jedenia. Nebudem vám klamať: Keď som v kuchyni sám, cítim sa tam ako ryba vo vode. Počas čítania 'Cook,Eat, Repeat' sa ma miestami chytal pocit nostalgie, zdrapil ma za golier a preniesol v čase: opäť som bol v babkinej kuchyni, sedel som na sedačke a miešal vajce s cukrom, len aby sme doň o chvíľu na to pridali múku a kypriaci prášok a pozerali sa na alchýmiu v rúre. Babka umrela, keď som mal dvanásť, pamätám si ju iba z útržkov. Jedno však viem: spolu s mamou ma naučili základy. Nigella potom prebrala štafetu a ukázala spôsoby, ako sa nebáť skúšať nové veci a experimentovať. A to je niečo, čo mi nik nevezme.
'Cook, Eat, Repeat' obsahuje okrem lákavým receptov aj krásne eseje o jedle a ingredienciách, ktoré sú napísané svižným, ba priam elegantným jazykom (či dokonca niektoré pasáže majú nádych poetickosti). Nigella študovala literatúru a jazyky na Oxforde a jej "lingvistické ja" je v tejto knihe značne cítiť. Ak nemáte problém s angličtinou a chcete vyskúšať chutné, no jednoduché recepty, siahnite po tejto knihe. Okrem toho, že sa zlepšíte vo varení a pečení, sa čo to naučíte o jedle a o živote. Ja si z tejto knihy odnášam predovšetkým jedno: a to je to, že spôsob, akým varíme, je častokrát spôsob, akým žijeme.
Na 'Cook, Eat, Repeat' som sa tešil dlho. Vedel som, že táto kniha bude iná, nejako som to podvedome cítil. Hovorí sa, že s príchodom postmoderny sa už literatúra iba prevára a obmieňa. V beletrii by toto možno platilo, vo food writingu je to trochu inak. Vo food writingu sa totiž stále nájdu nové a nové spôsoby spôsoby, ako opísať podstatu varenia, jedla a jedenia. Nebudem vám klamať: Keď som v kuchyni sám, cítim sa tam ako ryba vo vode. Počas čítania 'Cook,Eat, Repeat' sa ma miestami chytal pocit nostalgie, zdrapil ma za golier a preniesol v čase: opäť som bol v babkinej kuchyni, sedel som na sedačke a miešal vajce s cukrom, len aby sme doň o chvíľu na to pridali múku a kypriaci prášok a pozerali sa na alchýmiu v rúre. Babka umrela, keď som mal dvanásť, pamätám si ju iba z útržkov. Jedno však viem: spolu s mamou ma naučili základy. Nigella potom prebrala štafetu a ukázala spôsoby, ako sa nebáť skúšať nové veci a experimentovať. A to je niečo, čo mi nik nevezme.
'Cook, Eat, Repeat' obsahuje okrem lákavým receptov aj krásne eseje o jedle a ingredienciách, ktoré sú napísané svižným, ba priam elegantným jazykom (či dokonca niektoré pasáže majú nádych poetickosti). Nigella študovala literatúru a jazyky na Oxforde a jej "lingvistické ja" je v tejto knihe značne cítiť. Ak nemáte problém s angličtinou a chcete vyskúšať chutné, no jednoduché recepty, siahnite po tejto knihe. Okrem toho, že sa zlepšíte vo varení a pečení, sa čo to naučíte o jedle a o živote. Ja si z tejto knihy odnášam predovšetkým jedno: a to je to, že spôsob, akým varíme, je častokrát spôsob, akým žijeme.
February 6, 2021
I’ve tried many of these recipes and found the majority of them to be utterly tasteless. The exception being the fish finger bhorta which was a knock out. Did Nigella get covid before putting these recipes together and not realise? Not only are they tasteless they take an extremely long time to arrive at no taste valley. Overall I remain unimpressed.
February 8, 2023
Rarely have I ever seen a cookbook design I disliked more.
April 24, 2021
Nigella Lawson has a lot of strong opinions on cooking, as well she should. Between her cookbooks, her television show, the hours she’s put in cooking, prepping, experimenting, testing, tasting, and studying recipes, she has demonstrated that she is an expert on cooking. And in her new cookbook Cook, Eat, Repeat, Lawson is filled with her unapologetic opinions.
She doesn’t believe in guilty pleasures—she thinks of all eating as pleasure and doesn’t believe in feeling guilty for that. She loves anchovies, rhubarb, and ramps, and she offers many recipes for each. But she understands that not everyone feels the same, so she offers options. In this cookbook, she offers lots and lots of options. Be sure to read what she writes after each recipe, because Lawson uses this space to talk about her inspiration for the recipe and, more importantly, so many extra ideas for how to use the leftover ingredients and different options on how to make small changes to the recipe to add 1 or 3 or 6 variations to try.
Lawson is diametrically opposed to food waste, so she offers ideas on how to use every drop of a sauce, taking it from the original dish and adding maybe 1 more ingredient, or some extra liquid, and suddenly it’s perfect for a pasta sauce or a dressing or just poured onto the top of some vegetables to add extra flavor. She has recipes that use old milk and banana peels, just so that nothing gets left behind, nothing is wasted, everything is turned into flavor.
She celebrates brown food, especially stews, believes a good dinner can take the edge off a bad day, and wants Christmas to be all about the comfort of traditions and rituals. As Cook, Eat, Repeat was written during a pandemic, she’s made changes to some of her original ideas about entertaining at holidays or just having friends over for a dinner party. Most of her recipes are created for 4 people, but she offers changes for many to cook them easily for 2 or even 1 instead.
From the initial chapter that is a deep dive into what a recipe is and how it’s created through all Lawson’s notes on each individual recipe, these are dishes that sing with flavor. From the Anchovy Elixir to the Pickled Rhubarb, Crab Mac ’n’ Cheese, Fried Chicken Sandwich, Oxtail Bourguignon, Chicken with Garlic Cream Sauce, Lasagna of Love, Basque Burnt Cheesecake, Vegan Lemon Polenta Cake, and Brown Forest Brownies—every single recipe here has been tested and re-tested, tasted and re-tasted, in order to bring forward as many flavors as possible. But these recipes are also about family, about the time and energy cooks spend making magic for those that they love, about heart and soul and putting your best on the plate for yourself and for those you care the most about.
I loved Cook, Eat, Repeat. I wish I had her patience in the kitchen to make the most of every drop, of every ingredient, of every dish. But since I don’t have that, I’m glad Nigella Lawson does and that she’s willing to share it with me through these recipes and essays. I’m not sure everyone will love the expositions after each of the recipes, but they were my favorite part. That’s where Lawson’s personality and passion comes out the most, with her suggestions and substitutions, and it’s the most fascinating and fun parts of this book.
Egalleys for Cook, Eat, Repeat were provided by Ecco through NetGalley, with many thanks.
She doesn’t believe in guilty pleasures—she thinks of all eating as pleasure and doesn’t believe in feeling guilty for that. She loves anchovies, rhubarb, and ramps, and she offers many recipes for each. But she understands that not everyone feels the same, so she offers options. In this cookbook, she offers lots and lots of options. Be sure to read what she writes after each recipe, because Lawson uses this space to talk about her inspiration for the recipe and, more importantly, so many extra ideas for how to use the leftover ingredients and different options on how to make small changes to the recipe to add 1 or 3 or 6 variations to try.
Lawson is diametrically opposed to food waste, so she offers ideas on how to use every drop of a sauce, taking it from the original dish and adding maybe 1 more ingredient, or some extra liquid, and suddenly it’s perfect for a pasta sauce or a dressing or just poured onto the top of some vegetables to add extra flavor. She has recipes that use old milk and banana peels, just so that nothing gets left behind, nothing is wasted, everything is turned into flavor.
She celebrates brown food, especially stews, believes a good dinner can take the edge off a bad day, and wants Christmas to be all about the comfort of traditions and rituals. As Cook, Eat, Repeat was written during a pandemic, she’s made changes to some of her original ideas about entertaining at holidays or just having friends over for a dinner party. Most of her recipes are created for 4 people, but she offers changes for many to cook them easily for 2 or even 1 instead.
From the initial chapter that is a deep dive into what a recipe is and how it’s created through all Lawson’s notes on each individual recipe, these are dishes that sing with flavor. From the Anchovy Elixir to the Pickled Rhubarb, Crab Mac ’n’ Cheese, Fried Chicken Sandwich, Oxtail Bourguignon, Chicken with Garlic Cream Sauce, Lasagna of Love, Basque Burnt Cheesecake, Vegan Lemon Polenta Cake, and Brown Forest Brownies—every single recipe here has been tested and re-tested, tasted and re-tasted, in order to bring forward as many flavors as possible. But these recipes are also about family, about the time and energy cooks spend making magic for those that they love, about heart and soul and putting your best on the plate for yourself and for those you care the most about.
I loved Cook, Eat, Repeat. I wish I had her patience in the kitchen to make the most of every drop, of every ingredient, of every dish. But since I don’t have that, I’m glad Nigella Lawson does and that she’s willing to share it with me through these recipes and essays. I’m not sure everyone will love the expositions after each of the recipes, but they were my favorite part. That’s where Lawson’s personality and passion comes out the most, with her suggestions and substitutions, and it’s the most fascinating and fun parts of this book.
Egalleys for Cook, Eat, Repeat were provided by Ecco through NetGalley, with many thanks.
March 12, 2021
*I received an ARC for a fair review*
I am a huge fan of Nigella and this book was no different. She starts off with a chapter devoted to the humble anchovy, an ingredient that is small yet mighty. She teaches home cooks how to get the most flavor from this tinned wonder. Following through the book, I loved the pleasures section which included yummy indulgences and recipes for simple breads. As usual, these recipes are accessible to home cook and look simply scrumptious.
Perhaps my favorite portion of the book is the chapter dedicated to Rhubarb. As an American who ate quite a bit more rhubarb that my peers (thanks to an English great-grandmother) as a child---this chapter called to me. I am ready to make literally all of these rhubarb recipes.
The most stand-out recipe to me was the Crab Mac n Cheese. I'm sorry...let's just sit and luxuriate in those word....CRAB....CARBS....CHEESE. What else could you want? Oh right, for Nigella to be the one guiding your hand as you make such an indulgent and warming dish.
I am a huge fan of Nigella and this book was no different. She starts off with a chapter devoted to the humble anchovy, an ingredient that is small yet mighty. She teaches home cooks how to get the most flavor from this tinned wonder. Following through the book, I loved the pleasures section which included yummy indulgences and recipes for simple breads. As usual, these recipes are accessible to home cook and look simply scrumptious.
Perhaps my favorite portion of the book is the chapter dedicated to Rhubarb. As an American who ate quite a bit more rhubarb that my peers (thanks to an English great-grandmother) as a child---this chapter called to me. I am ready to make literally all of these rhubarb recipes.
The most stand-out recipe to me was the Crab Mac n Cheese. I'm sorry...let's just sit and luxuriate in those word....CRAB....CARBS....CHEESE. What else could you want? Oh right, for Nigella to be the one guiding your hand as you make such an indulgent and warming dish.
August 8, 2021
This one isn't so much a typical cookbook (though I do love those) as much as it is a loose-formed memoir, a free-verse association on the texture and depth food adds to our lives—complete with a host of beautiful, uncomplicated things to eat. Thoughtful critics have long praised Lawson for making food intellectual (through her researched approach and expansive, descriptive vocabulary), but here she reminds us her work is also emotional, through tributes to brown food and waxing poetic on her love of rhubarb. Read it for the careful pushback against what Instagram has done to eating; read it for luxurious ideas on how to treat yourself (it's not for nothing that Lawson says making a creme caramel for one person is ridiculous—and then proceeds to tell you how); read it for a gleeful reminder of how delicious and wonderful food and eating can be. When Lawson says 'Cook, Eat Repeat is the rhythm of my life', it's an invitation for you to dance in the everyday, too.
November 18, 2021
Aaah! I always enjoy reading Nigella’s cookbooks! There are always plenty of stories, evocative descriptions, and a genuine joie de vivre that never fails to make me smile— and make me hungry!
For example, regarding the tactile and nostalgic delight of making a crumble by hand vs. making it with a processor: “We are all open to living lyrically more on some days than others…”
And on why she doesn’t have “guilty pleasures”: “Taking pleasure in the food we eat is an act of gratitude. And truly, the world is not always rich in occasions for joy.”
Amen.
Oh, and there are many wonderful sounding recipes— and food notes, variations, and asides— that I plan on trying.
For example, regarding the tactile and nostalgic delight of making a crumble by hand vs. making it with a processor: “We are all open to living lyrically more on some days than others…”
And on why she doesn’t have “guilty pleasures”: “Taking pleasure in the food we eat is an act of gratitude. And truly, the world is not always rich in occasions for joy.”
Amen.
Oh, and there are many wonderful sounding recipes— and food notes, variations, and asides— that I plan on trying.
February 1, 2021
As fabulous as all of her previous books. Nigella not only showcases some amazing - and simple to put-together recipes - but she writes about food like nobody else. An absolute comfort and joy to get lost in...
August 16, 2021
Even though I might not make most of what is in here, I loved reading about her philosophy of food and its importance to ourselves and to the people around us. It has honestly helped my eating disorder a bit to read about someone who is so enthusiastic about all aspects of food.
December 1, 2020
I enjoy Nigella's recipes and the formats that she uses to share her memories and useful tips with us...this book doesn't disappoint, and lines up nicely with her others...
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