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Cook, Eat, Repeat: Ingredients, recipes and stories. Hardcover – 20 November 2020

4.6 out of 5 stars 5,922 ratings

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Review

Set to be one of the blockbusters of 2020 ― The Times

Lawson's latest book is the one I've been waiting for her to write...Her aim is to empower and demystify and to encourage everyone to get as much pleasure from cooking as she does -- Diana Henry ― Daily Telegraph

Interweaves domestic goddess-style recipes with personal musings and guides ― Vogue.co.uk

Twenty-two years after her first book, How To Eat, Nigella Lawson has produced what feels like its answer: Cook, Eat, Repeat.The Times

Nigella's writing is a culinary stream of consciousness that piques the senses and you hear her reassuring voice through her writing... Cook, Eat, Repeat is expansive, practical and enjoyable ― Caterer

Cook, Eat, Repeat is a wonderful combination of gastronomical essays, stylish up-to-date imagery and - most importantly - recipes with far-reaching appeal, ticking boxes as both an entertaining read and a practical guide -- Rosie Conroy ― Independent

A gloriously comforting book I curled up and read it on the sofa... Nigella describes how and why food is so important and life-enhancing -- Victoria Hislop ― Daily Express, *Books of the Year*

The most delicious-sounding ideas... [and the] perfect book to hone your cooking skills - and lockdown might provide extra time you need ― Sun

Deliciously indulgent food escapes -- Hannah Stephenson ― UK Press Syndication

Lawson's engaging tone...makes this an ideal Christmas present in these dark days... Just now there may be little we can do but cook, eat, repeat, but Lawson shows us this can and should be pleasurably ritualistic rather than monotonous -- Carina Murphy ― Tablet

Cook, Eat, Repeat recipes are hits...written about in a lyrical style that inspires you to cook -- Susannah Butter ― Evening Standard

Few cookery writers write so beautifully, imbuing their recipes with such a sense of narrative, culinary enthusiasm and human understanding... [The] recognition of the personal nature of cooking, and the connections it involves, strikes at the heart of her appeal -- Ettie Neil-Gallacher ― Field

No one blends tempting recipes and thoughtful digression on the subject of food with quite the same easy grace as Nigella. Her latest offering is a classic example ― Waitrose Weekend, *Christmas Gift Guide 2020*

A new title from Nigella Lawson is always welcome, but never more so than in the year that drove so many of us back into our kitchens. This book - her greatest since How to Eat in 1998 - is about embracing the idea of cooking as a series of soothing rituals... The dishes here are as comforting as any Nigella fan could wish for, from Basque burnt cheesecake to fish finger bhorta. And above and beyond the recipes, this is a profound and consoling defence of the pleasures of the kitchen. I can't think of a better companion for these strange times -- Bee Wilson ― Sunday Times, *Food Book of the Year*

A rapturous account of wonderful food and a joyful antidote to everything else -- Meera Sodha ― Guardian, *Best Cookbooks of 2020*

About the Author

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. These books, and her TV series, have made her a household name around the world.

www.nigella.com
@Nigella_Lawson

Product details

  • Publisher ‏ : ‎ Chatto & Windus (20 November 2020); Penguin Random House
  • Language ‏ : ‎ English
  • Hardcover ‏ : ‎ 352 pages
  • ISBN-10 ‏ : ‎ 1784743666
  • ISBN-13 ‏ : ‎ 978-1784743666
  • Item Weight ‏ : ‎ 1 kg 110 g
  • Dimensions ‏ : ‎ 17.4 x 3.3 x 25 cm
  • Country of Origin ‏ : ‎ United Kingdom
  • Importer ‏ : ‎ Penguin Random House
  • Packer ‏ : ‎ Penguin Random House
  • Generic Name ‏ : ‎ Books
  • Customer Reviews:
    4.6 out of 5 stars 5,922 ratings

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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. These books, and her TV series, have made her a household name around the world.

www.nigella.com

@Nigella_Lawson

Photo: Masterchef Australia

Customer reviews

4.6 out of 5 stars
4.6 out of 5
5,922 global ratings
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Susie
2.0 out of 5 stars Misses the mark...
Reviewed in the United Kingdom on 30 October 2020
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J Hutch
4.0 out of 5 stars Love Nigella, not so much this book
Reviewed in the United Kingdom on 30 October 2020
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108 people found this helpful
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M Schofield
2.0 out of 5 stars Such a disappointment
Reviewed in the United Kingdom on 30 October 2020
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CobWeb🕸️
4.0 out of 5 stars Unashamedly Nigella…the joy of eating (in lots of words)!
Reviewed in the United Kingdom on 29 October 2020
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4.0 out of 5 stars Unashamedly Nigella…the joy of eating (in lots of words)!
Reviewed in the United Kingdom on 29 October 2020
From PLEASURES, page 31:

📝 ‘If I could ban any phrase, it would, without doubt, be that overused, viscerally irritating, and far-from-innocent term itself, the Guilty Pleasure. I don’t think I actually groan out loud when I’m asked, every time I’m interviewed, ‘What are your guilty pleasures?’, but from deep within the cacophonous orchestra of my mind, the woodwind section starts up a searing wail, the cellos come in with their melancholy sob, only giving way to the brass section to end with the wah wah wah waah of the sad trombone. I maybe smiling, but I’m keening on the inside.
My answer to that question is always the same, and while I worry that I repeat it so often it might be beginning to sound glib, I have to say that I feel it profoundly. And it is this; no one should feel guilty about what they eat, or the pleasure they get from eating; the only thing to feel guilty about (and even then I don’t recommend it) is the failure to be grateful for that pleasure.’

Yes…Nigella is undoubtedly back!

As widely advertised, this chunky tome, launched to coincide with the new TV series, is more than just recipes & associated ingredients and, I think, it is fair to say, that it may not be the layout fans & followers are expecting, but it is important to note that the subtitle for ‘COOK, EAT, REPEAT’ (5 times!) is ‘INGREDIENTS, RECIPES AND STORIES.’

For me it is a curl up in the armchair by the fire publication with typically Nigella banter in the build-up that precedes the recipes. However, depending on eyesight, good light is required for the narrower book format as the font is generally on the small side, IMO, and there are large unbroken areas of writing, at times.
It is also not the easiest binding to keep open at the chosen pages when the time comes to get in the kitchen and cook!

From the back cover of my copy (also the closing paragraph to the INTRODUCTION) alongside the only photo of Nigella:

📝 ‘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.’

No quote sums it up better, IMO, than that from The Times:

📝 'Twenty-two years after her first book, How To Eat, Nigella Lawson has produced what feels like its answer: Cook, Eat, Repeat.'

ooOoo

Measuring around 17 cm x 24.5 cm x 3 cm, the thick hardboard cover with lightly indented titling to the front & spine opens to 344 matte finish pages, split over main chapters entitled:

~ WHAT IS A RECIPE?
~ A IS FOR ANCHOVY
~ PLEASURES
~ A LOVING DEFENCE OF BROWN FOOD
~ RHUBARB
~ MUCH DEPENDS ON DINNER
~ CHRISTMAS COMFORTS
~ MAKE-AHEAD, STORE AND FREEZE NOTES ~ applicable recipes are cross referenced with the relevant page number

…all sandwiched between the aforementioned INTRODUCTION & a 6-page INDEX, enhanced by a handy colour coding system for VEGETARIAN, VEGAN, DAIRY FREE & GLUTEN FREE (image below refers).
The book, which does have some ‘white space’ dotted around, plays out with a page of ACKNOWLEDGEMENTS, on page 344, which includes:

📝 ‘JONATHAN LOVEKIN, whose painterly photographs ~ taken under novel conditions ~ illuminate these pages…’

The book comes complete with a pinky-red fabric ribbon to keep your place, similar to the colour of the accent shade throughout including the subtitle on the cover and the recipe titles, headings etc.

An example of the pre-amble from RHUBARB AND CUSTARD TRIFLE, on page 138:

📝 ‘I have published many recipes for trifle and made even more, and this is the one I return to most, even though it is the first time I have actually written it down. This simple, joyous pile-up of sponge, rhubarb, custard and cream remains my favourite, and will always remain my favourite; it’s time I shared it with you…’

From the recipe header:

📝 ‘Serves 8-10, although I still make this if there are fewer of us; leftovers are to be relished, or generously boxed up and given to people to take home.’

Each recipe has a numbered method, and credit is, as usual, given when applicable, e.g.:

From RUBY NOODLES, on page 292:

📝 ‘These are, quite simply, a seasonal showstopper. I first came across pasta cooked in beetroot juice in Felicity Cloake’s wonderful ‘A-Z of Eating’ (she in turn had found it in an American food magazine) and I knew I had to make it. I did, and continue doing, although my recipe is rather different…’

From ROAST QUINCES, page 278:

📝 ‘I am always happy when I have quinces in the kitchen: their heady, honeyed perfume, mixed with a floral citrusiness that prevents it becoming cloying, is better than the most expensive scented candle in the world…’

A small taste of some of the other recipes included (in order of appearance):

~ CELERIAC AND ANCHOVY GRATIN
~ PASTA WITH CLAWS AND BOTTARGA
~ WIDE NOODLES WITH LAMB SHANK IN AROMATIC BROTH
~ FRIED CHICKEN SANDWICH
~ LEMON AND ELDERFLOWER DRIZZLE CAKE
~ MINE-ALL-MINE SWEET AND SALTY CHOCOLATE COOKIES
~ CRÈME CARAMEL FOR ONE
~ BURNT ONION AND AUBERGINE DIP
~ SHORT RIB STEW FOR TWO
~ MARROWBONE MINCE
~ OXTAIL BOURGUIGNON
~ TOASTED MARSHMALLOW AND RHUBARB CAKE
~ CHICKEN WITH GARLIC CREAM SAUCE
~ LASAGNE OF LOVE
~ SPICED BULGAR WHEAT WITH ROAST VEGETABLES
~ FEAR-FREE FISH STEW
~ BEETROOT AND CHICKPEA DIP
~ BROWN BUTTER COLCANNON
~ FENNEL GRATIN
~ CRISP AND CREAMY ARTICHOKE HEARTS
~ CHOCOLATE PEANUT BUTTER CAKE
~ CHERRY AND ALMOND CRUMBLE
~ RICE PUDDING CAKE
~ BLOOD ORANGE AND PASSIONFRUIT PAVLOVA
~ VEGAN LEMON POLENTA CAKE
~ NORWEGIAN PORK RIBS
~ GREEN, MEAN, DIRTY MARTINI
~ BLACK TREACLE SAUSAGES
~ NO-KNEAD BLACK BREAD
~ BLACK FOREST BROWNIES
~ POMEGRANATE POACHED QUINCES
~ CHRISTMAS BREAD AND BUTTER PUDDING
~ NEW YEAR DOUGHNUTS

I guess it is a sign of me getting old, and it is obviously very hard to produce such a book under lockdown restrictions, but with the narrower format, it slips back in the crowd of cookery books I have on the shelves.
Given the price point, I miss the old Nigella style...the shiny pages with photographs that really draw the eye, including some of the lady herself.
We all have to move on, but I can't help but feel it is the TV programme that is going to sell this title.

[19 images attached © Nigella Lawson, Jonathan Lovekin & Chatto & Windus/2020]
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Irina Raluca
5.0 out of 5 stars Delicious writing
Reviewed in the United Kingdom on 30 October 2020
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5.0 out of 5 stars Delicious writing
Reviewed in the United Kingdom on 30 October 2020
It is a book for those of us who love reading and cooking, and here Nigella gives us plenty of reasons to indulge and lose ourselves in both. There are recipes yes, in the classical sense, with lists of ingredients and methods, but there is more. There are stories too, more like essays, somehow intimate, feeling like we've just picked up the phone to ask Nigella what we can cook for dinner. There are hints of recipes, alternatives and advice. I discovered more recipes in these conversations than I would have done just by looking for the holy triptych of ingredients list-method-photo.

This is the beauty of her book. Beyond the need for being exact, how many of this or that, diced or sliced, how many people would it serve...it lies a world of possibilities that can't be quantified. I find this truly inspiring.

So buy the book for the stories, for the introspections and the answers, for the art of conversation about food, and for enjoying 300 pages of outstanding writing.
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