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"[Nigella] brings you into her life and tells you how she thinks about food, how meals come together in her head . . . and how she cooks for family and friends. . . . A breakthrough . . . with hundreds of appealing and accessible recipes."–Amanda Hesser, The New York Times"Nigella Lawson serves up irony and sensuality with her comforting recipes . . . the Queen of Come-On Cooking."–Los Angeles Times"A chatty, sometimes cheeky, celebration of home-cooked meals."–USA Today"Nigella Lawson is, whisks down, Britain’s funniest and sexiest food writer, a raconteur who is delicious whether detailing every step on the way towards a heavenly roast chicken and root vegetable couscous or explaining why ‘cooking is not just about joining the dots’."–Richard Story, Vogue magazine
Buchkauf
How to Eat, Nigella Lawson
- Sprache
- Erscheinungsdatum
- 2002
- product-detail.submit-box.info.binding
- (Hardcover),
- Buchzustand
- Beschädigt
- Preis
- 3,75 €inkl. MwSt.
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- Titel
- How to Eat
- Untertitel
- The Pleasures and Principles of Good Food
- Sprache
- Englisch
- Autor*innen
- Nigella Lawson
- Verlag
- Wiley
- Erscheinungsdatum
- 2002
- Einband
- Hardcover
- ISBN10
- 0471257508
- ISBN13
- 9780471257509
- Reihe
- Schlagwörter
- Sachbücher, Kochbücher, Kochbücher, Essen & Trinken, Handbücher und Anleitungen, Essen, Essen und Trinken
- Bewertung
- 4,15 von 5 Sternen
- Beschreibung
- "[Nigella] brings you into her life and tells you how she thinks about food, how meals come together in her head . . . and how she cooks for family and friends. . . . A breakthrough . . . with hundreds of appealing and accessible recipes."–Amanda Hesser, The New York Times"Nigella Lawson serves up irony and sensuality with her comforting recipes . . . the Queen of Come-On Cooking."–Los Angeles Times"A chatty, sometimes cheeky, celebration of home-cooked meals."–USA Today"Nigella Lawson is, whisks down, Britain’s funniest and sexiest food writer, a raconteur who is delicious whether detailing every step on the way towards a heavenly roast chicken and root vegetable couscous or explaining why ‘cooking is not just about joining the dots’."–Richard Story, Vogue magazine