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Cook, Eat, Repeat: Ingredients, Recipes and Stories

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Nigella Lawson has written eleven bestselling cookery books including the classics How to Eat and How To Be A Domestic Goddess – the book that inspired a whole new generation of bakers.

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! She even tried some gluten free recipes and actually found she liked them better than her traditional way.Ja si z tejto knihy odnášam predovšetkým jedno: a to je to, že spôsob, akým varíme, je častokrát spôsob, akým žijeme. 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. 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. 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. There might be some tiny amount of jealousy, but mostly I love reading her thoughts on food and cooking.

And it is this; 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. Within these chapters are recipes for all seasons and tastes: Burnt Onion and Aubergine Dip; Butternut with Beetroot, Chilli and Ginger Sauce; Fish Finger Bhorta; 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. 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. Although I occasionally watched Nigella's cookery programmes, this was the first book (actually e-book) of hers I'd bought.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 can change your choices at any time by visiting Cookie preferences, as described in the Cookie notice. 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.

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. She became, among other things, a newspaper-reviewer on BBC1 Sunday-morning TV programme 'Breakfast with Frost'. 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.

But, it was less a cookbook and more a collection of her thoughts around food with recipes added in. For the Tuscan Bean Soup, I used drained and rinsed canned cannellini beans because I don’t have easy access to borlotti beans. If I could ban any phrase, it would, without doubt, be that overused, viscerally irritating, and far-from-innocent term itself, the Guilty Pleasure. Two things: in terms of food writing, this cookbook reminds me most of her very first cookbook How to Eat, published in 1998. And on why she doesn’t have “guilty pleasures”: “Taking pleasure in the food we eat is an act of gratitude.

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.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. I don’t necessarily but Nigella Lawson cookbooks for their recipes, though her recipes are very good.

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