At My Table: A Celebration of Home Cooking: A Cookbook - Couverture rigide

Lawson, Nigella

Couverture rigide

ISBN 10 : 0147531063 ISBN 13 : 9780147531063

Editeur : Appetite by Random House, 2018

Synopsis

Nigella's most relaxed, achievable and delicious recipes to date, for the food she cooks and shares at her table every day.

Nigella Lawson is every home cook's goddess, and in this new book she returns to celebrating the food she loves to cook for friends and family every day. As Nigella writes, "The food in this book, that comes from my kitchen, is eaten at my table, and will be eaten at yours, is the food I have always loved cooking. It doesn't require technique, dexterity or expertise, none of which I lay claim to. Life is complicated; cooking doesn't have to be."

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 Chili Mint Lamb Cutlets; plus a collection of colourful vegetable dishes, like Eastern Mediterranean Chopped Salad and Carrots and Fennel with Harissa.

The recipes are warming, comforting, and inspirational, from new riffs on classic dishes--including Chicken Fricassee and Sticky Toffee Pudding--to adventures in a host of new dishes and ingredients, like White Miso Hummus. And, no Nigella cookbook would be complete without sweet treats; At My Table is no exception, with Emergency Brownies, White Chocolate Cheesecake and a Victoria Sponge with Cardamom, Marmalade and Crème Fraiche set to become family favorites.

Nigella knows that "happiness is best shared," and the food in this book will be savoured and shared at your own kitchen table, just as it is at hers.

A propos du livre

À propos de l?auteur

Nigella Lawson has written ten bestselling cookbooks, including the classics How To Eat and How to Be A Domestic Goddess--the book that launched a thousand cupcakes. She was a mentor on ABC's The Taste and has sold more than 3 million cookbooks worldwide.

Extrait. © Reproduit sur autorisation. Tous droits réservés.

From the Introduction

The food in this book—which comes from my kitchen, is eaten at my table, and will be eaten at yours—is the food I have always loved cooking. It doesn’t require technique, dexterity, or expertise, none of which I lay claim to. Life is complicated; cooking doesn’t have to be. It doesn’t matter how many cookbooks I write or how many times I am erroneously called a chef, I will never be a professional. But then, no one needs qualifications to cook, or human beings would have fallen out of the evolutionary loop a long time ago. I cook, as you do, to feed myself, my family, my friends. A home cook is not a lesser being than a chef, though a markedly different one. I hate hearing people describe themselves as “just” a home cook. We may not have the technical proficiency of a chef, but why should this matter? We cook to bring pleasure, comfort, and flavor to life, to the table. This is not to say we operate in bumbling chaos, although I have learned over the years that I need a certain amount of this. In a sense, a recipe is a way of finding order in the mess of life. It’s a guide, something to hold on to. And because of this, it must always be reliable, and as exact as possible, even if cooking itself can never be a precise art. There is a lot of snobbery about giving exact measurements – as if they impede the creativity of the real cook – but I do need the recipes I write (and the recipes I read) to provide as reliable and straightforward a guide as possible, without denying the spontaneity of cooking. So, please do not become hamstrung by weights and measures; I freely admit that cooking itself demands a certain cavalier attitude towards both. If you want to use 6 carrots in a stew, when I have stipulated 4, that’s fine, but there needs to be a framework in the first instance, and often there can be a significant discrepancy in the weights of particular ingredients, so an entirely laissez-faire attitude would not be helpful. In baking, of course, absolute precision is a prerequisite; in cooking there can be more freedom of movement.

But no matter how specific the amount given – both in general and, in particular, of spices, herbs, salt, citrus, and so on – nothing can do the job of your palate. You cannot cook without tasting, and you need to taste, taste, taste, and taste again. A recipe can be an idea, a starting point, but when Iwrite one, I need to know I’m giving you the tools to share the food I make. And for me, too, a recipe is the way I share my enthusiasms. I repeat certain ingredients unashamedly. The home cook has to, and happily. If I buy a jar of preserved lemons, say, for a particular recipe, or require you to, it wouldn’t occur to me to leave that opened jar in the fridge with nothing else to do with it. And, indeed, it is finding ways to use up such a jar that is in itself inspiring. A home cook may work with a much more limited pantry than a chef, but still, we do discover new ingredients, and they inject new flavors into the food we cook. Home cooking isn’t about treating food as a museum piece or an empty exercise in nostalgia. So many of the recipes here are drawn from meals I remember, the food I’ve eaten at various stages in my life, but in evoking memories, I’m also making them part of how I live and eat now.

Détails de l'édition

• Éditeur: Appetite by Random House
• Date d'édition: 2018
• Langue: anglais
• ISBN 10: 0147531063
• ISBN 13: 9780147531063
• Reliure: Relié
• Nombre de pages: 288
• Coordonnées du fabricant: non disponible
• Personne responsable: non disponible