5.0 out of 5 stars
No metric measures (no grams, no °C) AND no photos
Reviewed in Germany 🇩🇪 on 10 December 2012
"5-pound half bone-in ham"
"4 1/2 cups hard or sweet cider"
"cut into 2 1/2-inch lengths"
"2 ounces dried red chillies"
"1/2 can (14.5 ounces) plum tomatoes"
"preheat the oven to 450°F"
"1 tablespoon all-purpose flour"
If it wasn't for Nigella I wouldn't even begin to read a "Macaroni and Cheese" recipe. By reading it I found that she adds "Parmesan, mixed in with the bread crumbs to be sprinkled on top before going under the broiler". Still I would not mind seeing what this looks like.
And who would not want to see "Poires Belles Hélenè" to get an idea what Bartlett pears look like and to be inspired on how "to serve, arrange pears cut-side down on a big flat plate and pour some syrup over...Offer with the ice cream, sauce, and violets, if using, served separately; allow diners to help themelves."?!
The book contains an Editor's Note which says:
"The great success of HOW TO EAT in its own land isn't hard to fathom. Rooted firmly in the pleasures of home cooking... In "translating" HOW TO EAT for American cooks, I've tried, whenever possible, to remain faithful to the book's spirit of spontaneity. The author's intention was to make the recipes easy to follow and reliable - they are - and also to allow cooks the freedom needed to gain pleasure and confidence in the kitchen. Thus, bossing and too much quantifying have been avoided; dish yields, for example, are given where necessary, but left otherwise to the judgment of the cook."
"Charts and measures" states:
°F -- description
275 -- very cool
350 -- moderate
425 -- hot
onion - 1 average onion = 1/4 pound
Of course the book is still an excellent read if you read recipes the way other people devour novels. Nigella is a journalist AND has a passion for food - tasty combination! If you are more advanced/experienced with cook books, this is still a very good book to buy. There are people that are creative enough to picture the dish while they are reading the recipe.
I would like to mention that this book does not have the traditional - most annoying - way of dividing the chapters: Poultry, Fish, etc. In "How to Eat" you will find following chapters:
BASICS, ETC. (deals with Mayonnaise, Hollandaise and its variations, basic roast chicken, Vegetable Soup, Real Custard, Birthday Cake, etc. which is really basic.),
COOKING IN ADVANCE (Greek Lamb Stew, White Tiramisu)
ONE AND TWO (Cod with Clams, Cream of Chicken Soup, Apple and Walnut Crumble)
FAST FOOD (Salad, Soups, Chicken, Beef Stroganoff, Duck with Orange Salsa, Steak Mirabeau)
WEEKEND LUNCH (Lemon Chicken, Coconut Crème Caramel, Tabbouleh, Roast Beef, Roast Lamb Shoulder)
DINNER (Caesar Salad, Loin of Pork, Guacamole, Pavlova, Onion Tart)
LOW FAT (Vegetable Miso Broth, Shredded Beet Salad with Yoghurt, Vegetable Curry)
FEEDING BABIES AND SMALL CHILDREN (Couscous, Lamb Chops, Frittata, Chicken Strips, Chocolate Mousse)
But I might have chosen another of her titles that contain photos AS WELL (Nigella&food). And I will certainly pay attention to the measures next time I buy ANY cook book!
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