New PDF release: How to Eat: The Pleasures and Principles of Good Food

By Nigella Lawson

ISBN-10: 0471257508

ISBN-13: 9780471257509

"[Nigella] brings you into her existence and tells you ways she thinks approximately foodstuff, how food come jointly in her head . . . and the way she chefs for friends and family. . . . A step forward . . . with 1000s of beautiful and available recipes."
–Amanda Hesser, the recent York Times"Nigella Lawson serves up irony and sensuality together with her comforting recipes . . . the Queen of Come-On Cooking."
–Los Angeles Times

"A chatty, occasionally cheeky, social gathering of home-cooked meals."
–USA Today

"Nigella Lawson is, whisks down, Britain’s funniest and sexiest nutrients author, a raconteur who's scrumptious even if detailing each step at the approach in the direction of a heavenly roast fowl and root vegetable couscous or explaining why ‘cooking isn't just approximately becoming a member of the dots’."
–Richard tale, style journal

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Additional resources for How to Eat: The Pleasures and Principles of Good Food

Sample text

Regulo 5. SPAGHETTI WITH HAM For each person allow: tagliatelle, or any form of pasta | 2 ozs. of ham, or better, if you can purchase it in your vicinity, the particularly liked \ • oz. butter raw ham 3 to 4 ozs. spaghetti that is \ j ' so popular in Italy I \ cooking in boiling salted water, cut your ham into long, thin strips and saute in the butter in a heavy pan. When the pasta is blanched and drained, combine with the ham and serve immediately. While your pasta is [ 59 ] | j SPAGHETTI WITH OIL AND GARLIC TO SERVE 2 a generous pinch of J lb.

Starting with the fine string-like vermicelli, too fine to have a bore through its centre, the tubular types come in all widths from the regular and familiar Macaroni and Spaghetti, to the three-inch lengths of Canneloni, three-quarters of an inch in diameter which, after a preliminary cooking in boiUng water are stuffed and re-cooked in various ways, and served up with sauce, or with cheese and butter. There are the fancy shapes of Pasta, Shells, Elbows, Cartwheels, Twists, even Alphabet Letters, and there are the various flat types, the narrow Noodles, the broader Tagliarellini, progressing to the broad Lasagne, and there are also the tiny rice-type grains known as Pastina, and small star-shapes used as a garnish ; A The variety is infinite and the possibilities of cooking the various types into tempting dishes are endless.

Serve with snippets of toast and grated Parmesan. [ 40 ] LETTUCE SOUP TO SERVE 2 heads of lettuce ^/preferably cos f 1 — 4 1 1 J pints salted water clove garlic, crushed grated Parmesan croutons of bread lettuce tablespoonful olive oil shred finely and boil until tender in boiling oil in heavy pan, allow crushed garlic Heat water. salted to cook for three minutes, remove garlic and add oil to swiftly boiling lettuce a few minutes before serving. Serve with snippets of bread, black pepper and with it hand a bowl of grated Wash lettuce, Parmesan.

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How to Eat: The Pleasures and Principles of Good Food by Nigella Lawson


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