How To Eat / Digital original - eBook
How To Eat / Digital original - eBook  -     By: Nigella Lawson
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Stock No: WW45155EB
Hachette Book Group, USA / 2010 / ePub
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How To Eat / Digital original - eBook

Hachette Book Group, USA / 2010 / ePub

In Stock
CBD Stock No: WW45155EB


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* This product is available for purchase only in the USA.

Product Information

Format: DRM Protected ePub
Vendor: Hachette Book Group, USA
Publication Date: 2010
ISBN: 9781401396404
ISBN-13: 9781401396404

Publisher's Description

Through her wildly popular television shows, her five bestselling cookbooks, her line of kitchenware, and her frequent media appearances, Nigella Lawson has emerged as one of the food world's most seductive personalities. How to Eat is the book that started it all--Nigella's signature, all-purposed cookbook, brimming with easygoing mealtime strategies and 350 mouthwatering recipes, from a truly sublime Tarragon French Roast Chicken to a totally decadent Chocolate Raspberry Pudding Cake. Here is Nigella's total (and totally irresistible) approach to food--the book that lays bare her secrets for finding pleasure in the simple things that we cook and eat every day.

Author Bio

Nigella Lawson is the author of How to Eat, How to Be a Domestic Goddess (for which she won the British Author of the Year Award), Nigella Bites, Forever Summer, Feast, Nigella Express, and Nigella Christmas. She has been profiled in the New York Times Magazine and in many other publications. She lives in London with her husband and two children.

Editorial Reviews

"A chatty, sometimes cheeky, celebration of home-cooked meals."—USA Today
"[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."—Los Angeles Times
"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

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