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Feast: Food that Celebrates Life by [Nigella Lawson]

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Nigella Lawson

James Merrell

Feast: Food that Celebrates Life Kindle Edition

by Nigella Lawson (Author) Format: Kindle Edition

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'Food is the vital way we celebrate anything that matters. It's how we mark the connections between us; how we celebrate life.'

A feast for the eyes and the senses, Feast is a must for every kitchen, in the tradition of Nigella's classic How to Eat. Whatever you're celebrating, you'll find a deliciously simple recipe for any occasion.

With warm and witty food writing, clear recipes and ingredients lists and a beautiful hardback design, this is a book you will treasure for many years as well as a delicious gift for friends and family.

Thanksgiving and Christmas - turkey and ham, mince pies and Christmas cake... and everything in between
Meatless feasts - mouthwatering vegetarian recipes that everyone will love
Valentine's day - romantic dinner ideas for two
Easter - slow-cooked lamb, hot cross buns and indulgent baking
Passover - Seder night suppers and feasts
Breakfast - something delicious for everyone, from how to boil eggs to morning muffins
Kitchen feasts - everyday celebrations: suppers for friends and family meals
Kiddie feast - delicious and healthy recipes for kids
Chocolate cake hall of fame - a chocolate cake recipe for every occasion
Eid - a fast-breaking curry banquet of Mughlai chicken curry, pheasant and lamb
Festival of lights - indulgent baking recipes for a happy Hannukah
Midnight feast - deliciously easy recipes to satisfy those late-night cravings, from carbonara to alcoholic hot chocolate.

Nigella Collection: a vibrant look for Nigella's classic cookery books.

Print length

965 pages
Language

English
Publisher

Vintage Digital
Publication date

20 December 2011
File size

13630 KB
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Product description

Amazon.com Review

If you consider eating with friends and family a joyful, indulgent celebration chances are you love a good feast. And who better to carefully guide you through the daunting task of preparing that Feast than the domestic goddess herself Nigella Lawson. Written in the tradition of Nigella Bites and How to Eat, Feast is a cookbook for the sensualist that wants to eat very well, but also wants to spend time enjoying the company of their guests instead of struggling with the creation of the meal. What sets Lawson apart is not that she's a good cookbook writer, but a strong writer period. Similar to her other books, Nigella's Feast is presented as part personal memoir, part educational, and part recipe presentation. There is a nice blend of occasions including the obvious (Thanksgiving, Christmas, New Year's, and Easter), a few culturally specific ones (Rosh Hashanah, Georgian Feast, and Venetian Feast), feasts for kids, for vegetarians, and an elegant cocktail party. Each chapter begins with an overview of that particular "Feast." Generally, there is a personal story and experience told, an overview of the cultural importance of the feast, and a description of foods that are associated with each occasion. Impressively, every recipe begins with a personal anecdote giving that impression Nigella didn't just throw it in the book, but is experienced with the recipe and has used it with success. Take her twist on the decadent Chocolate Guinness Cake for example: "I wanted to make a cream cheese frosting to echo the pale head that sits on top of a glass of stout. It's unconventional to add cream but it makes it frothier and lighter which I regard as aesthetically and gastronomically desirable." Who can argue? The cake is to die for. So next time you need to prepare a dinner party let the goddess be your guide, and remember: Keep the preparation simple, use easily available ingredients, and take time to enjoy your guests and your meal. Feast may not be the most advanced cookbook you will own, but if you want to create excellent food with relative ease in a short amount of time, you can not beat Nigella. --Rob Bracco --This text refers to an alternate kindle_edition edition.

Book Description

A feast for the eyes and the senses and now available in a handsome paperback edition, Feast is a must for every kitchen. In the style and tradition of Nigella's classic How to Eat, it applies those same 'Pleasures and Principles of Good Food' to celebrations from feast days to familiar rites of passage. --This text refers to an alternate kindle_edition edition.

Review

"Heartwarming, passionate, informed, refreshingly uncomplicated and full of ideas, Feast is destined to become a classic like How to Eat" (Mrs D-Daily (Blog))

"The real successor to Nigella Lawson's classic, How to Eat, a volume that every right-thinking person cherishes and consults regularly... Feast [is] just as entertaining and divulgent - and it works too, both as a practical manual and an engrossing read" (Evening Standard)

"Feast, like so much of Lawson's work, is a voluptuous and delicious piece of food writing" (Tom Norrington-Davies Guardian)

"Lovely photographs clear recipes great stress-busting tips" (Lydia Slater Sunday Times)

"As clever and inspiring as ever" (Jeanette Winterson, Evening Standard) --This text refers to an alternate kindle_edition edition.

Excerpt. © Reprinted by permission. All rights reserved.

CHOCOLATE GINGERBREAD

I'd never come across a chocolate gingerbread, and after making this one for the first time, I wondered why not. There's something about the glottally thickening wodge of chocolate chip and cocoa that just intensifies the rich spices of gingerbread. The chocolate chips add texture and nubbly treat within. This is very rich, very strong: not for children, but perfect for the rest of us.

Makes about 12 slabs

For the Cake:
175g unsalted butter
125g dark muscovado sugar
2 tablespoons caster sugar
200g golden syrup
200g black treacle or molasses
1/4 teaspoon ground cloves
1 teaspoon ground cinnamon
2 teaspoons ground ginger
1 1/4 teaspoons bicarbonate of soda
2 tablespoons warm water
2 eggs
250ml milk
275g plain flour
40g cocoa
175g chocolate chips

For the Icing:
250g icing sugar
30g unsalted butter
1 tablespoon cocoa
60ml ginger ale

Preheat the oven to gas mark 3/170° C and tear off a big piece of baking parchment to line the bottom and sides of a roasting tin of approximately 30 x 20 x 5cm deep.

In a decent-sized saucepan, melt the butter along with the sugars, golden syrup, treacle or molasses, cloves, cinnamon and ground ginger. In a cup dissolve the bicarbonate of soda in the water. Take the saucepan off the heat and beat in the eggs, milk and bicarb in its water. Stir in the flour and cocoa and beat with a wooden spoon to mix. Fold in the chocolate chips, pour into the lined tin and bake for about 45 minutes until risen and firm. It will be slightly damp underneath the set top and that's the way you want it.

Remove to a wire rack and let cool in the tin. Once cool, get on with the icing.

Sieve the icing sugar. In a heavy-based saucepan heat the butter, cocoa and ginger ale. Once the butter's melted, whisk in the icing sugar. Lift the chocolate gingerbread out of the tin and unwrap the paper. Pour over the icing just to cover the top and cut into fat slabs when set.

GEORGIAN STUFFED CHICKEN
I am never so innocently happy as when making roast chicken. This is a more work-intensive take on it, but the supreme dish for a feast: the bronze-breasted, crisp-skinned birds come to the table bursting with their sour-sweet rice stuffing. As I’ve said about turkey, in a very primitive way, the stuffing is meant to remind us of the fullness of life, which is what a feast essentially celebrates.

The rice stuffing takes on a deep savoury meatiness as it absorbs more flavour than you ever thought a chicken could have, but the only problem is you don’t get much more than a spoonful or two per person like this. You do lose some flavour, but it’s worth cooking a batch of the rice mixture in a saucepan, too, in which case use chicken stock (mine is, as ever, concentrated-instant not freshly made, though fresh organic stock from a supermarket tub would be a wonderful alternative) rather than water as you need to oomph up flavour. And when the rice in the pan is cooked, fork in a little butter as you add the parsley, sprinkling with more parsley and a few toasted pinenuts in the serving dish.

Please don’t feel this Georgian stuffed chicken must be cooked only as a part of the full-on feast. I don’t deny it’s particularly good with the beetroot and beans on pages 313 and 315, neither of which could remotely be called quick everyday recipes, but without the cheesebread and melon beforehand, this makes a fabulous weekend lunch that wouldn’t be ludicrously exhausting to make. Especially since the beetroot can be wrapped in foil and roasted the night before as you veg out in front of the TV, leaving you with a not too labour-intensive morning ahead and a lunch that’s really worth inviting people to.

As part of a feast, though, no part of this meal requires defence or apology for the work involved. A feast demands concentrated effort and there is no point embarking on one unless you take a policy decision to enjoy the bustling preparations. This may not be possible very often, but when it is, try and go with it. If you choose to cook, it can, in the right frame of mind, feel like a devotional activity, a way to celebrate being alive; if you’re forced into it, then it’s drudgery.

Serves 8

2 x 2.25kg chickens
30g soft butter

FOR THE STUFFING
60g butter (plus fat from inside the chicken cavity)
2 onions
2 cloves garlic
200g basmati rice
80g dried sour cherries, roughly chopped
500ml water
4 tablespoons chopped parsley

For the stuffing, melt butter along with any gobbets of fat from the chicken’s cavity in a wide saucepan (one that has a lid). Process or finely chop the onion and garlic, and add to the pan with the butter, frying over a medium heat until the onion softens and begins to colour.

Discard bits of the rendered chicken, add the rice and chopped cherries, and give everything a good stir so that the rice becomes slicked with the fat. Add the water and a sprinkling of salt and bring to the boil, then clamp on the lid and cook at the lowest heat possible for 15 minutes. While the rice is cooking, preheat your oven to gas mark 7/220°C. When the rice is ready, by which I mean, all the water will be absorbed and the rice be more or less cooked, fork through the chopped parsley and season with salt and pepper.

Spoon the cherry-studded rice into the cavities of both chickens, and secure the openings with two or three cocktail sticks. The easiest way to do this is to pinch together the flaps of skin from each side of the cavity and make a stitch to hold them with a cocktail stick.

Rub the secured chickens with the butter and roast in the oven for 1 1/2—2 hours. The skin should be golden and crispy and the meat cooked through; test by piercing the bird between thigh and body and if juices run clear, the chicken’s ready. The reason why the chickens take longer than you would normally give them is twofold: in the first instance, the rice stuffing impedes the flow of hot air; in the second, having two birds in the oven tends to make each take longer to brown.

Pull out the cocktail sticks and let the chickens rest before carving. --This text refers to an alternate kindle_edition edition.

About the Author

Nigella Lawson is the author of bestselling books - How to Eat ('may just be the best cookery book ever' Daily Telegraph), How to be a Domestic Goddess (British Book Awards 2001), Nigella Bites (WHSmith Award 2002) Forever Summer ('images of warmth and Mediterranean climes' Time Out), Feast, ('a voluptuous and delicious piece of food writing' Guardian), Nigella Express (no. 1 bestseller with over 1 million sales), Nigella Christmas ('everything to make your Christmas sparkle' Independent) and Nigellissima - which, together with her successful TV series and her recent iPhone App, Nigella Quick Collection, have made hers a household name around the world. She lives in London with her family. --This text refers to an alternate kindle_edition edition.

From the Inside Flap

Feast is written to stand alongside Nigella's classic and best loved book, How to Eat. Comprehensive and informed, this stunning new book will be equally at home in the kitchen or on the bedside table.
A feast for both the eyes and the senses, written with Nigella Lawson's characteristic flair and passion, Feast: Food that Celebrates Life is a major book in the style of her classic How to Eat, applying Nigella's "Pleasures and Principles of Good Food" to the celebrations and special occasions of life.
Essentially about families and food, about public holidays and private passions, about how to celebrate the big occasions and the small everyday pleasures -- those times when food is more than just fuel -- Feast takes us through Christmas, Thanksgiving and birthdays, to Passover and a special Sardinian Easter; from that first breakfast together to a meal fit for the in-laws; from seasonal banquets of strawberries or chestnuts to the ultimate chocolate cake; from food for cheering up the "Unhappy Hour" to funeral baked-meats; from a Georgian feast to a love-fest; from Nigella's all-time favourite dish to a final New Year fast.
Evocative, gorgeous, refreshingly uncomplicated and full of ideas, Feast proclaims Nigella's love of life and great food with which to celebrate it. Packed with over 200 recipes from all over the world -- and from near home -- with helpful menus for whole meals, and more than 120 colour photographs, Feast is destined to become a classic. --This text refers to an alternate kindle_edition edition.

Product details

ASIN ‏ : ‎ B006NZU9UC
Publisher ‏ : ‎ Vintage Digital (20 December 2011)
Language ‏ : ‎ English
File size ‏ : ‎ 13630 KB
Text-to-Speech ‏ : ‎ Enabled
Screen Reader ‏ : ‎ Supported
Enhanced typesetting ‏ : ‎ Enabled
X-Ray ‏ : ‎ Not Enabled
Word Wise ‏ : ‎ Enabled
Print length ‏ : ‎ 965 pages

Best Sellers Rank: #548,986 in Kindle Store (See Top 100 in Kindle Store)
- #7,814 in Food, Drink & Entertaining (Kindle Store)
- #15,862 in Food, Drink & Entertaining (Books)

Customer Reviews:
383 ratings

About the authors

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Nigella Lawson
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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
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James Merrell
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Discover more of the author’s books, see similar authors, read author blogs and more
See more on the author's page

Customer reviews

4.6 out of 5

383 global ratings

5 star		75%
4 star		15%
3 star		6%
2 star		2%
1 star		2%

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Top review from India

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Priya Jacob

Bought this book thinking it would have more of desserts ...

Reviewed in India 🇮🇳 on 15 November 2014

Verified Purchase

Bought this book thinking it would have more of desserts but this one is loaded with more savoury items. Some of the desserts are a repeat from her How to be a domestic goddess. However all in all, it is a Nigella collectible.

One person found this helpful

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Top reviews from other countries

Amazon Customer

Lots of good recipes

Reviewed in the United Kingdom 🇬🇧 on 11 January 2021

Verified Purchase

I bought this to learn how to brine a turkey. It worked well, however, as a lot of celebrity chefs do - they say to use expensive products like maple syrup. I didn't use that in the brine as far too expensive and so tried to use a syrup alternative. There seemed to be a lot of syrup and sugar goo in the bottom and so not sure it did much? Another recipe for horseradish sauce didn't work as too much cream and yoghurt. It had very little flavour. So ended up using the ingredients but in our own way in order to have horseradish with a bit of cream and yoghurt! Good book in that I like the variety of recipes but be prepared to adapt the recipe to your own tastes.

One person found this helpful

Divine Rebel

Great and easy to follow

Reviewed in the United Kingdom 🇬🇧 on 19 February 2016

Verified Purchase

This book is brilliant! I had mainly bought it for her turkey recipe as I've been wanting to try it for years, unfortunately I couldn't find her Christmas book at a reasonable price.
I'm so pleased I bought this though as it not only has her best Christmas recipes, it also covers lots of other events too. She gives a little background on her experiences then the reason why she had progressed the idea.
I was pretty nervous about trying out a new idea for Christmas, but the recipe was very simple to follow and a great success!

10 people found this helpful

Ken Lewis

Well laid out

Reviewed in the United Kingdom 🇬🇧 on 26 May 2013

Verified Purchase

Upon receiving this book it was opened and a number of the recipies were explored and it seemed to be well laid out an easy to follow the steps involved until the final product was finished. This gave me the satisfaction that the rest of the recipies were laid out in a simple to follow set of instructions. Obviously, some tasks may take some time to complete, but this has been mentioned and the instruction was placed in the relevant position.

All in all this was a brilliant book in my opinion, and was well worth the money spent on it, I would certainly wholeheartedly recommend it not only for the feasts but for special family celebrations.

Just one word of warning the book is not light, so be aware if giving it as a present.

8 people found this helpful

US Expat

Greatest Salad EVER

Reviewed in the United Kingdom 🇬🇧 on 6 March 2011

Verified Purchase

I Love Nigella. I love the book and I'm not kidding, her seasonal salad on page 59 has changed my life. I think I make this salad 2x a week (with loads of leftovers in between) as I'm low carbing (swap splenda for the sugar). It is hands down my absolutely favorite salad EVER. Yes, may sound over the top for a salad (!!) but I'm seriously not kidding. Just roast a turkey breast (or chicken/breasts for that matter)) on it's own, dice it up and add to the salad (and I add a dollop of mayo on the top) and you'll think you've died and gone to crunch heaven. Absolutely fantastic and the family gets to eat the chicken or turkey made with another recipe. The rest of the book has very easy meals to put together for any type meal you want to prepare and her desserts are divine and I can find most of the ingredients which is a huge PLUS when an expat living abroad. Lastly, Nigella obviously eats and enjoys food and it's apparent in her comments before each recipe. She's my absolute favorite.

12 people found this helpful

Amazon Customer

One of the best cookery books in my kitchen 💕

Reviewed in the United Kingdom 🇬🇧 on 19 March 2021

Verified Purchase

I couldn’t be without this book. I gave my lovely daughter in law my copy so I bought myself another. Try out the beef recipe, the Yorkshire puddings and the roast potatoes. The old fashioned chocolate cake is a crowd pleaser 🍰

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Book Description

Review

Excerpt. © Reprinted by permission. All rights reserved.

About the Author

From the Inside Flap

Product details

About the authors

Nigella Lawson

James Merrell

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