Queen of Wands
3rd January 2005, 07:31 PM
Nigella has become our Martha, it would seem (and perhaps eventually America's too, while La Stewart is safely locked away cross-stitching postal sacks). But what do we think about her body of work?
My favourite of all of them is the weighty white door-stopper, How To Eat. As there's a lot of chat in it, it pleases both those who read cookbooks like novels, as well as plenty of recipage for those wanting to cut to the chasseur, if you like. I'm particularly fond of the 'Weekend Lunch' section - unsurprisingly, as that's when most of us have the time, desire and energy to do a proper cook.
Most useful tips are Chinese Yorkshire Pudding (you make it backwards, whisking the eggs and milk first before the flour). This is originally a Grigson concept. Oh, and use white pepper to season leeks, or people will think you are a slovenly slattern who didn't bother to wash them properly.
My favourite of all of them is the weighty white door-stopper, How To Eat. As there's a lot of chat in it, it pleases both those who read cookbooks like novels, as well as plenty of recipage for those wanting to cut to the chasseur, if you like. I'm particularly fond of the 'Weekend Lunch' section - unsurprisingly, as that's when most of us have the time, desire and energy to do a proper cook.
Most useful tips are Chinese Yorkshire Pudding (you make it backwards, whisking the eggs and milk first before the flour). This is originally a Grigson concept. Oh, and use white pepper to season leeks, or people will think you are a slovenly slattern who didn't bother to wash them properly.