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Nigella Christmas: Food, Family, Friends, Festivities by Nigella Lawson

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Notes about this book

  • Eat Your Books

    Read the interview with Nigella about her Christmas traditions on Slash Food.

    See Lisa Is Cooking's take on Fully loaded potato skins and Double-blue crostini from this book.

  • vikingcook on January 18, 2017

    Thank you, Nigella! This book is a holiday lifesaver. The vast majority of recipes tell you how far ahead you can prepare the dish and how to freeze. There are great leftover recipes as well. I made 4 recipes from this book last Christmas and all were great.

  • CindyinOttawa on April 01, 2014

    Nigella's instructions to brine turkey and how long to cook it changed my Christmas turkey forever. Never again will a dry turkey grace my table. I love how she writes about food. And the countdown list is helpful, even if I don't use all her recipes. I pull this cookbook out when I want to get into the Christmas spirit!

  • rebecca1july on June 16, 2011

    Love this book xx

  • nielsena on August 20, 2010

    Great Christmas recipes, love the drink ideas, pumpkin lasagna and other homey autumn desserts.

Notes about Recipes in this book

  • Poinsetta

    • Melanie on July 28, 2016

      I found I needed to increase the amount of cranberry juice.

  • Amaretto sour

    • redjanet on December 27, 2012

      Having recently rediscovered this cocktail, one of my favourite drinks back in college, I wanted to recreate it at home as Amaretto is a liqueur I almost always have in the house. All this consists of is amaretto and lemon juice. I have to admit, I didn't exactly follow Nigella's measurements exactly and came up with a drink that was probably too strong on the sour and even stronger on the amaretto, but I liked the sharp contrast of sweet and sour and will be making this again. Now I need to find some maraschino cherries to complete the recipe properly.

  • Christmas rocky road

  • Red cabbage with pomegranate juice

    • vikingcook on January 18, 2017

      This was a snap to prepare and can be made 3 days ahead. Delicious hot but also tasty as a cold salad after Christmas. Can be frozen.

  • Gleaming maple cheesecake

    • vikingcook on January 18, 2017

      This turned out beautifully with nary a crack on top. Can be made ahead as can most recipes in this book. A mild, creamy cheesecake with a touch of maple syrup.

  • Parsleyed fish gratin

    • CindyinOttawa on January 08, 2017

      From Nigella's Website: In the ingredients list, the Pollack and the smoked haddock should both be skinless fillets. This wasn't specified, but implied in the book. Now, we are going through the scrutinizing ruthlessly to add further clarification where it could help.

  • Spiced and superjuicy roast turkey with allspice gravy

    • rebecca1july on June 16, 2011

      Nice and tender but not the best turkey recipe used

  • Gingerbread stuffing

  • Christmas sprouts

    • KarinaFrancis on August 17, 2015

      I usually make the chestnut variation, but this year I tried the pecan version. Nice, but I prefer the chestnuts

  • Butternut orzotto

    • lauranyc1 on March 08, 2010

      Love this recipe. Easy to make, and very filling.

    • Wormella on June 19, 2014

      I'm sure there's a misprint In step 4, where she says Butternut squash cubes instead of onions. Makes no sense otherwise!

    • CindyinOttawa on January 08, 2017

      From Nigella's Website: In the fourth step it should read "add the barley to the onions, and stir for about 2 minutes." We do not know how the mention of butternut cubes crept in here in place of onion; obviously the Butternut Fan Club has an underground agent at the publishers!

  • Incredibly easy chocolate fruit cake

    • redjanet on December 27, 2012

      I'll admit that I'm not overly keen on fruit cake, but having declared I would bring dessert to my in-laws for Christmas I decided on this. This was indeed quite easy to make in advance of the big day and it kept well wrapped in baking parchment and tin foil in a baking tin, as instructed by Nigella. The cake itself was very moist and although the chocolate flavour wasn't overwhelming, it left a nice aftertaste and added an extra dimension.

    • Alro9 on October 28, 2014

      I made this cake as it was suggested as a good alternative to a more traditional Christmas cake for those who don't like fruit cake. It is a very dense and dark cake - almost like the texture and consistency of a chocolate brownie inside. Personally I couldn't taste the chocolate from the inclusion of cocoa in the recipe but, overall, I did like it as an alternative to a more trad Christmas cake. If you prefer a lighter less dense cake or one with nuts in it this won't be the perfect cake for you. However it scores highly on being incredibly easy to make and it tasted like a mature Christmas cake without any maturing!

    • vikingcook on January 18, 2017

      Made this last Christmas and it was a big hit. I agree with redjanet that the chocolate wasn't overwhelming at all. It was indeed very dense and moist. I made it ahead and then froze some and it performed beautifully throughout.

  • Star-topped minced pies

    • eliza on November 22, 2015

      The pastry for these pies is delicious, well explained, and freezes and reheats like a dream. Would be a great pastry for a beginner since the explanation is so clear. You can reheat in a microwave and it is still crispy! I fill with mincemeat from David Lebovitz with extra spices. A Christmas treat.

  • Yule log

    • CindyinOttawa on January 08, 2017

      From Nigella's Website: In the first step at the top of page 193 after "bake in the oven for 20 minutes" it should then read "Let the cake cool a little before turning it out onto another piece of baking parchment. Cover loosely with a clean tea towel. (If you dust this piece of parchment with a little icing sugar it may help prevent stickage, but don't worry too much as any tears or dents will be covered by icing later.)" The book at the moment doesn't mention dusting with icing sugar, and it certainly isn't obligatory but we just thought it might help.

  • Spruced-up vanilla cake

    • CindyinOttawa on January 08, 2017

      From Nigella's Website: In the last line of the third step it should read "Fold in the rest of the flour, and add the bicarbonate of soda, yoghurt and vanilla extract." For some reason, the bicarb fell off the line here in the book.

  • Sticky gingerbread

    • redjanet on January 03, 2015

      This was a simple, easy to prepare dessert to bring to a friends' house over the holidays and it went down a treat. The flavours combined beautifully and the end result was a wonderful combination of textures - soft and fluffy cake with a slightly crispy top.

    • vikingcook on January 18, 2017

      Wonderful gooey gingery cake. Stores well, freezes well and is delicious. What more do you want?

  • Pecan-plus pie

    • CindyinOttawa on January 08, 2017

      From Nigella's Website: In the second step it should read "Tip out into a 25cm wide, just under 4 cm deep, flan dish." We didn't specify quite how deep the flan dish should be, but for further clarification thought it might be helpful to be absolutely specific.

  • Cranberry and white chocolate cookies

    • KarinaFrancis on August 26, 2013

      For the other 11 months of the year I substitute dried cherries for the cranberries and peanuts for the pecans. Both versions are morish.

    • redjanet on January 03, 2015

      Excellent cookies; perfect for the season.

  • Christmas chutney

    • Jane on January 08, 2015

      I love this kind of chutney - fruity, chunky, lots of variety in texture. My only negative was that the vinegar flavor is quite strong but it's not so pronounced when eating it with other foods. Also it's only been a couple of weeks since I made it and I'm sure it will soften in time. Next year I'm going to make it in October rather than leaving it until the last minute.

  • Peanut brittle with art and soul

    • CindyinOttawa on January 08, 2017

      From Nigella's Website: In the second step it should read "Put the sugar, water and syrup into a pan, bring to the boil gently, then turn up the heat and let boil for 5 minutes or until a rich, deep amber." We have reduced the time from the 10 minutes in the book, because we felt it would be better for people to choose to add more minutes; it being impossible to take away at the end!

  • Cranberry, almond, and honey granola

    • Lillibet on February 29, 2012

      Nice mix of base ingredients. A bit too sweet for me and I would leave out the salt altogether.

    • lou_weez on April 16, 2016

      Delicious!!! Love it with yoghurt and fresh fruit.

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Reviews about this book

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  • ISBN 10 1401323367
  • ISBN 13 9781401323363
  • Linked ISBNs
  • Published Oct 01 2009
  • Format Hardcover
  • Page Count 288
  • Language English
  • Countries United States
  • Publisher Hyperion Books
  • Imprint Hyperion Books

Publishers Text

Christmas is a time for family and friends, for tradition and treats. But, let's face it, when the pressure to feed and entertain builds up, the festive season can start to lose its sparkle...

That's where Nigella comes in. With her no-nonsense approach, her inspirational ideas, and her empathy for the practical realities of the season-combined here with reliable, easy-to-follow recipes and reassuring advice about planning and cooking ahead-Nigella Christmas is guaranteed to bring comfort and joy and make sure the season of good will stays that way.

Here is everything you could wish for to make your life and your Christmas easy and enjoyable: from party canapés, cocktails, and manageable mass catering, to scrumptious Christmas cakes and puddings; from no-fuss brunches to quick-and-easy homemade presents (chutneys, preserves, and other delectable standbys) and edible tree decorations. There are mouth-watering recipes with a seasonal twist, and simple menus for feeding friends and family over the extended holiday season with minimum stress and maximum enjoyment.

And, of course, exciting and inspiring variations for the Main Event itself-from her traditional super-juicy turkey with all the trimmings, to festive ginger-glazed ham and the Ultimate Christmas Pudding; from goose, rib of beef, and stuffed rolled pork, all the way to a special vegetarian Christmas feast, a chocolate pudding, a French Yule Log, an Australian Christmas Pudding, and The Boozy British Trifle.

Nigella's cakes, as always, gladden the heart-and, like many of the recipes here, are at home all year round-but her At-a-Glance Christmas Lunch Countdown, together with make-aheadand freeze-ahead tips throughout, can help take the stress and strain out of the season. With its glorious illustrations, Nigella Christmas will surely be a perennial favorite-the book we will all reach for, for inspiration and reassurance, when Christmas comes around each year.



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