Author(s): Nigella Lawson
Nigella Collection- a vibrant new look for Nigella's classic cookery books; previously published as KITCHEN.
'A little pottering in the kitchen gives me that feeling I find so crucial, of being in a fixed, familiar place in a whirling world. So here it is, from my kitchen to yours- cosy, cocooning food.'
The classic family recipe book by Nigella Lawson. Kitchen is packed with feel-good food for cooks and eaters that solves all your everyday cooking quandaries, from what to cook for Sunday lunch or how to give children food they'll eat, to how to rustle up an impromptu dinner party menu or a gluten-free cake. As well as her mouthwatering recipes, Nigella rounds up her kitchen must-haves- essential kitchen equipment and standby ingredients.
With luscious photography, easy family recipes, indulgent food writing and a beautiful hardback design, this is a book you will treasure for many years as well as a delicious gift for friends and family.
Part 1- Kitchen Quandaries
What's for tea? - everyday eating made simple for all ages
Hurry up, I'm hungry! - quick meals and easy suppers for those frantic days
Easy does it - dinner party ideas that won't try your temper
Cook it better - waste-saving recipes
My sweet solution - problem-solving pudding recipes
Off the cuff - quick dinner ideas for feasts from the fridge-freezer and store cupboard
Part 2- Kitchen Comforts
Chicken and its place in my kitchen - chicken recipes to soothe the soul
A dream of hearth and home - comforting weekend baking, from muffins and cupcakes to brownies, scones and cakes
At my table - steak, casserole, lasagne and much more- easy suppers to share with friends
The solace of stirring - finding comfort in risotto
The bone collection -ham hocks, spare ribs, braised beef and other meaty treats for the die-hard carnivore
Kitchen pickings - easy cocktails and party food
The cook's cure for Sunday-night-itis - cosy and substantial supper ideas that require little effort from the cook
Friendly, feel-good meals to make life less complicated and more pleasurable.
"Another blockbuster with a wide range of hearty and wholesome family recipes... Nice touches are notes on preparing ahead, freezing and in some cases advice on how to turn leftovers into salads and soups" Daily Express "Although her fabulous recipes have helped to turn Nigella Lawson into one of this country's most beloved cooks, it's undoubtedly her undisguised love of food and eating has warmed her to our hearts." Good Housekeeping "The recipes are big on flavour but straightforward...this will become much splattered with daily use. I cannot think of anyone who wouldn't welcome a copy." BBC Good Food Magazine "The recipes are reassuringly solid, enticing and, crucially, just that bit less excessive. Perfect." Guardian
'I love Nigella Lawson's writing and I love her recipes' - Delia Smith 'There's an intelligence to the way she writes and she expects a certain intelligence of her readers as well' - Nigel Slater "I am unapologetic about being a home cook rather than a chef. Real cooking, the sort that goes on in homes, does not have to be tricksy or difficult. A dish of chicken poached with leeks and carrots definitely isn't fancy. But it tastes good, and feels essentially nourishing, to both body and soul, to cook and eat. I want you to feel that I'm there with you, in the kitchen, as you cook. My books are the conversations we might be having." Nigella Lawson has written nine bestselling cookery books, including the classics How To Eat and How to Be A Domestic Goddess - the book that launched a thousand cupcakes. These books, her TV series and her Quick Collection apps, have made her a household name around the world. In 2014 she was voted Best Food Personality at the Observer Food Monthly Awards. www.nigella.com @Nigella_Lawson 'Her prose is as nourishing as her recipes' - Salman Rushdie, Observer 'Miss Lawson is the Thinking Person's Cook. She tells stories, she explains why things must be the way she says they must be... enlightenment and sensual pleasure' - Jeanette Winterson, The Times