Nigella Lawson is of a strange breed of celebrity chefs – she’s not actually a chef. Nigella actually started out as a plain journalist, who progressed onto restaurant reviews, then further into food based articles and books.? The books were accompanied by TV series, and she is now one of Britain’s best loved TV foodies.
This book separates recipes into events, such as Christmas, Passover, and Halloween, and was previously released in hardback back in? 2004, and has taken this long to finally find it’s way into paperback. Incidentally, I own the hardback version of this book.
The style throughout this book (and indeed her previous titles) is one of “stay at home” comfort cooking, a fusion of all the styles from across the world that Nigella has sampled, with a heavy dose of baking thrown in for good measure. Nigella is a mother, and this shows through in her many easy to follow childrens’ recipes (Gingerbread Men, anyone?).
One of the most endearing aspects of this is? that Nigella is not a professional chef, and anticipates that we are not too; this means we find many experimental recipes from her, and simple, easy to follow instructions. These easy to follow instructions are definitely needed here as Nigella has a love of chocolate cakes, and baking tends to be more of a science then standard cooking – how many times have we baked a cake with a sunken centre?
One of the few negatives is that a handful of the recipes are actually repeats from her previous books, such as How to Eat. In all though, the style of this book is one which can’t fail to keep you interested – the combination of styles, with baking, pastries, and more, works perfectly without ever seeming so difficult as to intimidate.