Cook, Eat, Repeat: Ingredients, Recipes and Stories by Nigella Lawson

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Notes about this book

  • eurotaster on November 11, 2020

    The rice pudding cake is fantastic

Notes about Recipes in this book

  • Chocolate, tahini and banana two ways 1: bread

    • Astrid5555 on November 25, 2020

      Great way to use overripe bananas. Nice, moist cake with a very subtle tahini taste. Older son called it the perfect home-schooling snack to make distance learning more bearable.

    • lou_weez on November 25, 2020

      This is so good. Great flavour, moist and keeps well for days.

  • Chocolate peanut butter cake

    • lilham on November 14, 2020

      One of the best cake recipes I have made. The cake was lovely and moist. The icing was delicious. If you like peanut butter and chocolate, you will love this cake.

  • No-churn cheesecake ice cream

    • JFM on November 25, 2020

      In the recipe index, the recipe is noted under page 23 instead of page 235. (I spent 10 minutes looking for it last night, after seeing it on tv.....)

  • Chocolate, tahini and banana two ways 2: warm pudding

    • KarinaFrancis on November 21, 2020

      I was impatiently waiting for my copy of the book to arrive when I saw this recipe online. I had all the ingredients (including a nigella-esque stash of ripe bananas in the freezer so I went for it and it was fantastic. Chocolate and banana is given depth by the tahini and the cream was a much needed foil for the richness. The leftovers were still nice cold the next day

    • Lolly87654 on November 22, 2020

      We loved this banana bread, added milk chocolate chips instead of dark, you could taste the tahini but it wasn’t overwhelming, will definitely be making this one again, a hit with all the family

  • Fish finger bhorta

    • KarinaFrancis on November 28, 2020

      I thought this sounded like a cross between trashy and delicious, and it was! The flavours somehow work together and the nostalgia of fishy fingers was a bonus. I served it with a dollop of kewpie and it was the perfect finish

    • Foodycat on November 23, 2020

      The pink pickled onions in the headnote to this recipe turn up in a few other things as well - the easiest version of them I have tried. The bhorta itself is good - I cooked some rice to have with it because I thought it sounded a bit insubstantial but it really isn't. The 2tbs of hot English mustard sounds like loads but it's a really mellow flavour.

  • No-knead bread [Jim Lahey]

    • Lolly87654 on November 24, 2020

      By far the best tasting bread I’ve ever made and without the kneading! I proved it for 24 hours as I was working and it was still fine, a very crusty loaf with the flavour of a sourdough, this will be my go to bread recipe from now on!

  • Wide noodles with lamb shank in aromatic broth

    • Foodycat on November 11, 2020

      Really simple and delicious. My lamb shank was huge so I used less cabbage and pappardelle. And I used a really disappointing, insipid British supermarket version of gochujang so I added a teaspoonful of doubanjiang to give it a bit more oomph. Will make again.

  • Fried chicken sandwich

    • Foodycat on November 14, 2020

      I didn't do the pink pickled onions. This was very good - I thought her timing of 3-4 minutes for frying the chicken was a bit meagre but it was spot on. Very juicy but cooked through and beautifully crunchy on the outside.

  • Chicken with garlic cream sauce

    • Foodycat on November 11, 2020

      Didn't do the chicken her way, just made the garlic cream sauce to have with barbecued chicken. Absolutely gorgeous - so rich but completely delicious.

    • Popisdead on November 13, 2020

      Super easy Nigella winner. Really tasty with minimum work. I served with oven cooked potatoes (not really roast, more hash or home fries) and chard. Sauce went with all of it.

  • Chicken in a pot with lemon and orzo

    • Indio32 on November 22, 2020

      Had this for a Sunday night supper using a good quality farmers market chicken. Was a bit worried about the cooking time as proper free range chickens can take a little longer to cook but the recipe instructions were spot on. The tarragon seemed to get slightly lost and next time I'd try with only 1.5 lemons worth of juice (mine might have been on the large side) but apart from that it was delicious and will definitely be doing this again.

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  • ISBN 10 1784743666
  • ISBN 13 9781784743666
  • Linked ISBNs
  • Published Oct 15 2020
  • Format Hardcover
  • Page Count 352
  • Language English
  • Countries United Kingdom
  • Publisher Chatto & Windus

Publishers Text

For the US version of Cook Eat Repeat see this link.

‘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, as well as sustenance and structure. More than just a mantra, “cook, eat, repeat” is the story of my life.’

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. Whether asking ‘What is a Recipe?’ or declaring ‘Death to the Guilty Pleasure’, Nigella’s wisdom about food and life comes to the fore, with tasty new recipes that readers will want to return to again and again.

‘The recipes I write come from my life, my home’, says Nigella, and in this book she shares the rhythms and rituals of her kitchen through over fifty new recipes that make the most of her favourite ingredients. Dedicated chapters include ‘A is for Anchovy’ (a celebration of the bacon of the sea), ‘Beetroot and Me’, ‘A Vegan Feast’, a shout out for ‘Brown Food’, a very relatable ‘How To Invite People for Dinner Without Hating Them (or Yourself)’, plus new ideas for Christmas.

Within these chapters are recipes for all seasons and tastes: Burnt Onion and Aubergine Dip; Butternut with Chilli, Ginger and Beetroot Yoghurt Sauce; Brown Butter Colcannon; Spaghetti with Chard and Anchovies; Beef Cheeks with Port and Chestnuts; Oxtail Bourguignon; and Wide Noodles with Lamb in Aromatic Broth, to name a few. Those with a sweet tooth will delight in Rhubarb and Custard Trifle; Chocolate Peanut Butter Cake; Rice Pudding Cake; and Cherry and Almond Crumble.

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