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Cook, Eat, Repeat: Ingredients, Recipes and Stories

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As Cook, Eat, Repeat was written during a pandemic, she’s made changes to some of her original ideas about entertaining at holidays or just having friends over for a dinner party. As a vegetarian I think there is a good level of both meaty recipes, which I can admire but won't be cooking, vegetarian and vegan. There are far fewer British classics here, although you will find some - particularly in the chapter on ‘A Loving Defence of Brown Food’ (one of my favourites). 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.

Although there are standardly formatted recipes, there are far, far more suggestions of how recipes can be altered or modified or mixed and matched. She celebrates brown food, especially stews, believes a good dinner can take the edge off a bad day, and wants Christmas to be all about the comfort of traditions and rituals. Oh, and there are many wonderful sounding recipes— and food notes, variations, and asides— that I plan on trying.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. This year, during the run-up to Christmas, my daughter and I watched the ‘Cook, Eat, Repeat’ cooking show which is the companion to this book and that proved to be a good introduction to the book’s themes and intentions. It’s both an explanation that she, the recipe creator, is working within the limitations of her kitchen and available ingredients, and tacit approval for us, the recipe user to adapt recipes as necessary. I think that Nigella has probably always liked sharp, spicy flavours, but the past year of eating - when she has been mostly living alone, (like many of us), and free to cater to her own whims - has seemingly left its mark. And on why she doesn’t have “guilty pleasures”: “Taking pleasure in the food we eat is an act of gratitude.

While I don't mind a good food book (with or without recipes) I was more wanting to read through a more regular cookbook to get new recipe ideas.

For therapists it’s a story about rules are made and followed even when they are no longer necessary or beneficial. 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. Páčilo sa mi, že ju nezaujíma, či si dá dve alebo štyri porcie a už vonkoncom, že si dáva karbokombo v podobe zemiakov a cestovín. Myslím, že som ju prvýkrát objavil v desiatich (už to presne neviem, pamäť je zradná pavučina); vtedy som sedel pred telkou, pozorujúc jej ladné pohyby v kuchyni.

Some of these felt a smidge repetitive compared to some of her other cookbooks, but I can't deny that I had a lovely time immersing myself in the gorgeous descriptions! This is a book to enjoy as a recipe finder -head to the index if that’s what you instantly want but if you want to escape and rethink your attitude or ideas towards different food types( I love anchovies so that chapter just enhanced my pleasure) and rhubarb or mealtimes and edible pleasures then this book is for you.Some of the recipes seem recycled ideas or borrowing from others (which is fine)- marzipan loaf, the banana and tahini bread, the NYT loaf, another lemon and almond cake- and overall an esoteric collection of ingredients that normally I would default as an 'Ottolenghi' move: marrowbone, celeriac, a lot of chestnuts.

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