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Cook, Eat, Repeat: Ingredients, Recipes and Stories

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This one isn't so much a typical cookbook (though I do love those) as much as it is a loose-formed memoir, a free-verse association on the texture and depth food adds to our lives—complete with a host of beautiful, uncomplicated things to eat. I don’t think I actually groan out loud when I’m asked, every time I’m interviewed, ‘What are your guilty pleasures? Those with a sweet tooth will delight in Chocolate, Tahini and Banana Pudding; Chocolate Peanut Butter Cake; Basque Burnt Cheesecake; and Cherry and Almond Crumble. Writing a cookbook, especially one that envisions family gatherings and entertaining around a table of food must have been particularly challenging. 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.

Twenty-two years after her first book, How To Eat, Nigella Lawson has produced what feels like its answer: Cook, Eat, Repeat. Those with a sweet tooth will delight in desserts including Rhubarb and Custard Trifle; Chocolate Peanut Butter Cake; and Cherry and Almond Crumble. Lawson wrote a restaurant column for the Spectator and a comment column for The Observer and became deputy literary editor of the Sunday Times in 1986. 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. No one blends tempting recipes and thoughtful digression on the subject of food with quite the same easy grace as Nigella.For example, two of the chapters feature what could be described as either ‘divisive’ or at any rate highly distinctive flavours: anchovies and rhubarb. I have yet to cook much from this book, but it deserves a five-star rating as a collection of essays in any case. As a vegetarian I think there is a good level of both meaty recipes, which I can admire but won't be cooking, vegetarian and vegan. When I made the No -Knead Black Bread, I left out the caraway and fennel seed and added additional nigella seeds because I like the oniony flavor of nigella better.

COOK EAT REPEAT is a delicious and delightful combination of recipes intertwined with narrative essays about food, all written in Nigella’s engaging and insightful prose. Her style of presentation is often gently mocked by comedians and commentators, particularly in a regularly-occurring impersonation of her in the BBC television comedy series 'Dead Ringers', who perceive that she plays overtly upon her attractiveness and sexuality as a device to engage viewers of her cookery programmes, despite Lawson's repeated denials that she does so. Read it for the careful pushback against what Instagram has done to eating; read it for luxurious ideas on how to treat yourself (it's not for nothing that Lawson says making a creme caramel for one person is ridiculous—and then proceeds to tell you how); read it for a gleeful reminder of how delicious and wonderful food and eating can be. Myslím, že som ju prvýkrát objavil v desiatich (už to presne neviem, pamäť je zradná pavučina); vtedy som sedel pred telkou, pozorujúc jej ladné pohyby v kuchyni.Dedicated chapters include 'A is for Anchovy' (a celebration of the bacon of the sea), 'Rhubarb', 'A Loving Defence of Brown Food', a suitably expansive chapter devoted to family dinners, plus inspiration for vegan feasts, solo suppers and new ideas for Christmas.

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