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Cook, Eat, Repeat: Ingredients, Recipes and Stories

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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. 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.

The audio is the UK version so everything is in Centigrade and full of glorious British words and ingredients like caster sugar. 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. Within these chapters are recipes for all seasons and tastes: Burnt Onion and Aubergine Dip; Butternut with Chilli, Ginger and Beetroot Yoghurt Sauce; Brown Butter Colcannon; Beef Cheeks with Port and Chestnuts, to name a few. 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! The _ga cookie, installed by Google Analytics, calculates visitor, session and campaign data and also keeps track of site usage for the site's analytics report.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.

From PLEASURES, page 31:📝 ‘If I could ban any phrase, it would, without doubt, be that overused, viscerally irritating, and far-from-innocent term itself, the Guilty Pleasure. 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. Whilst this book is packed with recipes, if you’re looking for a traditional cookery book, this probably won’t fit the bill. 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. but from deep within the cacophonous orchestra of my mind, the woodwind section starts up a searing wail, the cellos come in with their melancholy sob, only giving way to the brass section to end with the wah wah wah waah of the sad trombone.

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. 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. It is a series of wonderful essays about food and eating written by a passionate foodie and professional cook. 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. Payments made using National Book Tokens are processed by National Book Tokens Ltd, and you can read their Terms and Conditions here.

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. 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. To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. Serves 8-10, although I still make this if there are fewer of us; leftovers are to be relished, or generously boxed up and given to people to take home. 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.The dishes here are as comforting as any Nigella fan could wish for, from Basque burnt cheesecake to fish finger bhorta. 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. 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. For the Tuscan Bean Soup, I used drained and rinsed canned cannellini beans because I don’t have easy access to borlotti beans. Maybe if you're a huge fan it would be amazing, but I didn't really see any recipes I wanted to try.

Within these chapters are recipes for all seasons and tastes: Burnt Onion and Aubergine Dip; Butternut with Chilli, Ginger and Beetroot Yoghurt Sauce; Brown Butter Colcannon; Spaghetti with Chard and Anchovies; Chicken with Garlic Cream Sauce; Beef Cheeks with Port and Chestnuts; and Wide Noodles with Lamb in Aromatic Broth, to name a few. 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, as well as sustenance and structure. 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).Twenty-two years after her first book, How To Eat , Nigella Lawson has produced what feels like its answer: Cook, Eat, Repeat. 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. Oh, and there are many wonderful sounding recipes— and food notes, variations, and asides— that I plan on trying. Some of the data that are collected include the number of visitors, their source, and the pages they visit anonymously.

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