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

Search this book for Recipes »

  • Basic roast chicken

  • Roasted garlic and shallots

    • Categories: Side dish
    • Ingredients: garlic; shallots

  • Chicken stock

    • Categories: Stocks
    • Ingredients: chicken carcass; onions; carrots; celery; leeks; parsley; bouquet garni; whole cloves

  • Lettuce and lovage soup

    • Categories: Soups; Appetizers / starters; Vegetarian
    • Ingredients: spring onions; cos lettuce; lovage; cream; stock

  • Mayonnaise

    • Categories: Sauces, general
    • Ingredients: eggs; groundnut oil; olive oil; lemons

  • Sauce verte

    • Categories: Sauces, general
    • Ingredients: eggs; spinach; lemons; herbs of your choice; groundnut oil; olive oil

  • Eggs with mayonnaise

    • Categories: Egg dishes; Appetizers / starters
    • Ingredients: eggs; canned anchovies; lemons; groundnut oil; olive oil

  • Hollandaise

    • Categories: Sauces, general
    • Ingredients: eggs; butter; lemons

  • Béarnaise

    • Categories: Sauces, general
    • Ingredients: eggs; lemons; butter; shallots; tarragon; chervil; wine vinegar; white wine

  • Sauce Maltaise

    • Categories: Sauces, general
    • Ingredients: eggs; Seville oranges; butter

  • Meringues

    • Categories: Cookies, biscuits & crackers; Dessert
    • Ingredients: eggs; caster sugar

  • Macaroons

    • Categories: Cookies, biscuits & crackers
    • Ingredients: tipo 00 or pasta flour; ground almonds; caster sugar; almond extract

  • Langue de chat

    • Categories: Cookies, biscuits & crackers; French
    • Ingredients: store-cupboard ingredients

  • Béchamel

    • Categories: Sauces, general
    • Ingredients: nutmeg; store-cupboard ingredients

  • Cheese sauce

    • Categories: Sauces, general
    • Ingredients: store-cupboard ingredients; nutmeg; cheese of your choice; dry mustard

  • Parsley sauce

    • Categories: Sauces, general
    • Ingredients: store-cupboard ingredients; parsley; nutmeg

  • Parsley and ham patties

    • Categories: Main course
    • Ingredients: store-cupboard ingredients; country ham; potatoes; parsley; nutmeg; pickled gherkins

  • My mother's white sauce

    • Categories: Sauces, general
    • Ingredients: store-cupboard ingredients; nutmeg; chicken stock cubes

  • Vegetable soup

    • Categories: Soups; Appetizers / starters; Vegetarian
    • Ingredients: carrots; turnips; parsnips; potatoes; celery; leeks; vegetable stock; bouquet garni; nutmeg; dry sherry; parsley or chives

  • Basic French dressing

    • Categories: Dressings & marinades
    • Ingredients: red wine vinegar; olive oil

  • Victoria sponge

    • Categories: Cakes, large; Dessert; British
    • Ingredients: store-cupboard ingredients

  • Birthday cake

    • Categories: Cakes, large; Dessert
    • Ingredients: store-cupboard ingredients; cocoa powder; condensed milk; dark chocolate; double cream; milk chocolate

  • Fancy cake

    • Categories: Cakes, large; Dessert
    • Ingredients: eggs; caster sugar; lemons; ground almonds

  • A Moorish cake

    • Categories: Cakes, large; Dessert; Spanish
    • Ingredients: eggs; oranges; cinnamon sticks; ground almonds; icing sugar

  • Basic white loaf

    • Categories: Bread & rolls, savory
    • Ingredients: active dry yeast; bread flour; lard

Notes about this book

  • FeastsandFestivals on June 22, 2012

    Nigella's best book by a mile. Nothing since has come near this. It works because it's true, you know that she's cooked most of these recipes a hundred times for real, not just for the telly. It's a great book to kick you out of a cooking rut...

  • Janemac on June 13, 2011

    This was one of the books that started my cooking 'obsession', all the recipes work and there are some great tips too. Will soon need to replace the book as it has been so well used its starting to fall apart!

  • rodillagra on November 11, 2009

    Everything I have cooked from this book has worked.

  • cookmag on September 15, 2009

    One of my favorites

  • Jane on April 22, 2009

    If I could only have one cookbook this would probably be it.

Notes about Recipes in this book

  • Cottage pie and shepherd's pie with uncooked meat

    • micheleK on November 20, 2010

      Different flavor from my mother's.

  • Mashed potatoes with fish

    • blackp on May 26, 2011

      What page is the recipe on? I just wasted 15 minutes looking through the hopeless index and didn't have enough time to flip the 450 or so pages.

    • MrsGideon on July 18, 2011

      @blackp it's on page 466 of my edition. It's just one paragraph in a section on potatoes in the "Feeding Babies and Small Children" chapter. It's more a serving suggestion than a recipe.

  • Beef stew with anchovies and thyme

    • FJT on December 13, 2011

      Sumptuous stew. I've made this many, many times. Great for entertaining - I make it a few days in advance so the flavours can develop. This is an absolute favourite and no-one ever guesses that there are anchovies in the sauce!!

  • Clementine cake

    • cassiemcgannon on November 14, 2012

      I made this with two mandarins and a lemon, as it's hard to get clementines where I live. It's dense and moist. Although it takes a long time (two hours to boil the citrus), you can ignore it for most of that. It's not going on my list of all-time favourites cakes, but the next time I need something that's both low-fuss and wheat-free, I'll be making it again.

    • Jane on December 02, 2012

      This is an incredibly easy cake. You do have to plan ahead as the fruit needs to boil for 2 hours but once done it is just mixed with the other ingredients then baked for an hour. The cake is very moist with a lovely citrus flavor.

  • Moules marinière

    • Breadcrumbs on December 02, 2012

      p. 126 - Nigella’s take on a classic dish turns out a quick and tasty dinner. Here’s how it comes together. Mussels are cleaned and de-bearded. A pan is warmed over medium heat. Butter, a little chopped parsley, minced shallots and garlic are added to the pan and allowed to cook until the garlicky aromas waft through the air. At this point, white wine is added to cook for a minute or two. NL said to put the lid on and lower the heat at this point but I honestly couldn’t be bothered for such a short time. Mussels are then added the lid is placed atop and the mussels cook from 3 – 5 mins until done. Mussels are divided amongst plates and topped with the pan juices and a sprinkling of fresh parsley. I served these with some warm, crusty sourdough bread for dunking. While this wasn’t the best version of the dish I’ve ever made, it certainly was quite good and especially good given how quickly it came together. Photos here: http://chowhound.chow.com/topics/879968#7746134

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Reviews about this book

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Reviews about Recipes in this Book

  • Lentil and chestnut soup

    • Serious Eats

      Part of the success of the soup also comes from the red lentils, which are cooked until nearly falling apart...The result is a creamy, slightly nutty soup that's more more complex than it looks.

      Full review

  • Clementine cake

    • Running With Tweezers

      The smell that wafts through your house while the clementines are cooking is dreamy, making this the ideal dessert around the holidays or for parties.

      Full review

  • Seaweed and noodle salad

    • Lisa Is Cooking

      knew this was going to be a good meal. For me, these flavors never disappoint. I made extra noodles, and the next day I enjoyed them cold from the refrigerator for lunch..

      Full review
  • ISBN 10 0701165766
  • ISBN 13 9780701165765
  • Linked ISBNs
  • Published Sep 28 1998
  • Format Hardcover
  • Language English
  • Countries United Kingdom
  • Publisher Chatto & Windus
  • Imprint Chatto & Windus

Publishers Text

The Great British Culinary Renaissance we hear so much about may have done many things - given us extra virgin olive oil, better restaurants and gastroporn - but what is hasn't done is teach us how to cook'. How to eat is a book that does: part recipe collection, part culinary manifesto and part evocation of the pleasures of eating, it has hundreds of recipes and menus, but more than that, it encourages you to see cooking in context and, most important, to acquire a real understanding. It covers kitchen basics, children's food, everyday cooking, weekend lunch, the last-minute dinner party - and much more. But at its heart, it is about a feeling for food, a book to be read as well as cooked from. HOW TO EAT is a book that wrests cooking back from the professional kitchens and the trendy menus to give confidence back to the ordinary, unexpert home cook. Unique, invaluable, comprehensive, this is a celebration of good food and an utterly modern kitchen.

Other cookbooks by this author

How to Eat: The Pleasures and Principles of Good Food (UK)

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Average rating of 4.5 by 17 people

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