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

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    • Categories: Side dish
    • Ingredients: shallots; garlic
    • Categories: Stocks
    • Ingredients: bouquet garni; carrots; celery; whole cloves; leeks; onions; parsley; chicken carcass
    • Categories: Soups; Appetizers / starters; Vegetarian
    • Ingredients: scallions; lovage; stock; romaine lettuce; cream
    • Categories: Sauces, general
    • Ingredients: eggs; peanut oil; olive oil; lemons
    • Categories: Sauces, general
    • Ingredients: spinach; lemons; peanut oil; olive oil; eggs; herbs of your choice
    • Categories: Egg dishes; Appetizers / starters
    • Ingredients: canned anchovies; lemons; peanut oil; olive oil; eggs
    • Categories: Sauces, general
    • Ingredients: eggs; butter; lemons
    • Categories: Sauces, general
    • Ingredients: lemons; eggs; butter; shallots; tarragon; chervil; wine vinegar; white wine
    • Categories: Sauces, general
    • Ingredients: eggs; butter; Seville oranges
    • Categories: Cookies, biscuits & crackers; Dessert
    • Ingredients: eggs; superfine sugar
    • Categories: Cookies, biscuits & crackers
    • Ingredients: almond extract; superfine sugar; ground almonds; tipo 00 or pasta flour
    • Categories: Cookies, biscuits & crackers; French
    • Ingredients: store-cupboard ingredients
    • Categories: Sauces, general
    • Ingredients: nutmeg; store-cupboard ingredients
    • Categories: Sauces, general
    • Ingredients: dry mustard; nutmeg; store-cupboard ingredients; cheese of your choice
    • Categories: Sauces, general
    • Ingredients: nutmeg; parsley; store-cupboard ingredients
    • Categories: Main course
    • Ingredients: pickled gherkins; nutmeg; parsley; potatoes; store-cupboard ingredients; country ham
    • Categories: Sauces, general
    • Ingredients: nutmeg; store-cupboard ingredients; chicken stock cubes
    • Categories: Soups; Appetizers / starters; Vegetarian
    • Ingredients: carrots; turnips; parsnips; potatoes; celery; leeks; vegetable stock; bouquet garni; nutmeg; dry sherry; parsley
    • Categories: Dressings & marinades
    • Ingredients: red wine vinegar; olive oil
    • Categories: Cakes, large; Dessert; British
    • Ingredients: store-cupboard ingredients
    • Categories: Cakes, large; Dessert
    • Ingredients: store-cupboard ingredients; cocoa powder; evaporated milk; dark chocolate; double cream; milk chocolate
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    • Ingredients: eggs; superfine sugar; lemons; ground almonds
    • Categories: Cakes, large; Dessert; Spanish
    • Ingredients: cinnamon sticks; oranges; confectioner's sugar; eggs; ground almonds
    • Categories: Bread & rolls, savory
    • Ingredients: active dry yeast; bread flour; lard

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Pea risotto

    • Melanie on March 30, 2014

      Perfect when you feel like doing a little bit of work in the kitchen but are a bit distracted. The ingredients are quite simply however it results in a deliciously comforting bowl of risotto.

  • Butternut squash and pasta soup

    • Melanie on March 30, 2014

      Another easy and comforting meal from Nigella. The hardest part is peeling and cuting the pumpkin.

  • Basic roast chicken

    • louie734 on March 26, 2013

      This recipe got me started roasting chicken... the directions are so approachable and there's no scary instructions to truss or use a fancy rack etc. I use a cast-iron or other ovenproof skillet.

  • Mushroom sandwich

    • louie734 on March 26, 2013

      Embarrassingly simple and shockingly good. Awesome worknight vegetarian supper. The Dijon is great with the juicy mushrooms.

  • Linguine with bacon

    • louie734 on March 26, 2013

      Love Nigella's easy pasta recipes for worknights. Simple and delicious.

  • Lemon linguine

    • louie734 on March 26, 2013

      Love this simple, light-tasting twist on an easy pasta dish. I like to add some frozen green peas before draining the pasta.

  • Roast cod with pea purée

    • westminstr on December 04, 2012

      I made the pea purée and served with sautéed scallops. Super fast, easy and delicious. I halved the amount of butter and cream and it was perfect.

  • Anna's chick pea and pasta soup

    • westminstr on December 04, 2012

      This is a very nice soup, better with pasta than without. Not quite as good as Marcella's very similar version but still good. I'm not convinced that the baking soda soak is necessary.

  • Beet greens and buckwheat noodles

    • westminstr on December 22, 2012

      Very flavorful despite being fat free (not usually a selling point with me). Also very fast and easy to prepare. Good choice for healthy weeknight cooking.

  • Chicken and chickpea tagine

    • westminstr on December 22, 2012

      I didn't like this one too much. Too much white wine.

  • Linguine with clams

    • westminstr on December 27, 2012

      Made this recipe for three, tripling clams and doubling the pasta. It didn't work out that well bc the clams took too long to cook and sauce didn't reduce well. It's probably good as written though (for one person). See bittman recipe for larger quantities

  • Clementine cake

    • westminstr on December 28, 2012

      Made this cake in 9" springform - it should still cook for an hour in my slow oven. Made with satsumas, would like to try Meyer lemon. This is a good cake to make ahead as it improves with time.

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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

      I 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 0471348309
  • ISBN 13 9780471348306
  • Linked ISBNs
  • Published Mar 17 2000
  • Format Paperback
  • Language English
  • Countries United States
  • Publisher John Wiley
  • Imprint John Wiley & Sons Inc

Publishers Text

How to Eat captures Nigella Lawson's bold kitchen credo and entirely personal approach to the often daunting task of preparing great meals. Replacing the austere perfection of glossy photos with down-to-earth kitchen sense this volume offers up 350 simple, delectable recipes, destined to instill confidence and creativity.


It covers cooking basics (from preparing mayonnaise, soup stock, and pastry dough), conundrums (using leftovers, what to put in the freezer, low-fat menus), and cooking for every occasion (weekend lunches, in advance, eating alone or as a pair, or feeding kids), with practical anecdotes and cooking lore. A thoroughly livable approach to building skills and a repertoire of favorites, How to Eat is the best friend any lover of food can introduce to his or her kitchen.



Other cookbooks by this author

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

Member Rating

Average rating of 4.5 by 6 people

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