It was the TV programme and this book with the recipe for meatballs and pasta that encouraged me to make pasta for the first time. It really isn't hard and is DEFINITELY worth the effort!

Brilliant!


MY MOST USED COOKERY BOOK   July 26, 2004
 22 out of 23 found this review helpful

As the owner of over 100 cookery books, I usually have an odd one or two recipes I use from each book, but I cook a lot of Nigella's recipes, again and again.

I like the way the food is just thrown together almost effortlessly, not 'frilly' food like Gordon Ramsey's recipes.

There is a section called 'comfort food' but I actually think that most recipes in this book come under this heading.

Most recipes are family friendly (please fussy children) but my particular favourites are:

Warm shredded lamb salad with mint and pomegranate
Double potato and halloumi bake
Pasta with meatballs
South beach black bean soup

I have other two other cookery books of Nigella's, but this is my favourite.


Nice!   March 21, 2004
 15 out of 15 found this review helpful

Just one word to describe the book - nice pictures, nice recipes and nice results. After reading some of the reviews on this book, I wanted to reserve my opinion until I have tried at least a dozen recipes. Having done that, I can honestly say that I have no real cause for complaints.

The recipes in this book worked for me. The mouth-watering pictures, Nigella's sultry good looks and her pompous middle class narrative (which I personally found rather amusing) can be a little distracting. But, if you put your mind to it, you might find, like I did, that her recipes are actually rather good.

I completely ignored Nigella's instructions to use Maldon salt (any sea salt or normal table salt will do) and Vialone Nano rissoto rice (I used a good nameless arborio rice) to make her Lemon Risotto. Us normal folk will just have to improvise with what we've got but we can still get good results.

The Suppertime chapter has several good ideas for cooking for larger numbers without the hassle of slaving in the kitchen. I have tried all of them for entertaining and have no complaints whatsoever.

It is hard to find a cookery book that will appeal to everybody and although we will not admit it, we are in one way or another influenced by the reputation of the author. I find that no matter who the author is, none of them are perfect. We must apply commonsense and be flexible in the kitchen. Unfortunately some people are gifted this way and some need years of cooking expereince. Sadly, this leaves the novice individual with runny rissoto, mushy muffins and a seething temper.

Just one word of warning - please be careful when beating the hell out of the pomegranates!