Feast: Food to Celebrate Life by Nigella Lawson Download (read online) free eBook .pdf.epub.kindle

Feast: Food to Celebrate Life

Nigella Lawson, Gourmet magazine’s “It Girl,” New York Times “Dining In” columnist, and bestselling cookbook author, is celebrating life–and you’re invited. Feast, Nigella’s most festive book yet, offers savory, spicy, and delicious recipes for Thanksgiving, Christmas, Hanukah, Eid, New Year’s, Passover, Easter gatherings, and any time you want to celebrate food and life.

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    Cynthia

    Jan 06, 2011

    rated it
    really liked it

    I own one Nigella Lawson book, called “Forever Summer.”

    I enjoyed “Feast” much more–it is much broader in its scope, and you get a better feel for just how funny Ms. Lawson is. She is a woman who has faced adversity, losing a husband and a sister to cancer. She loves food and is not afraid to admit standing in front of the fridge, eating something straight from the carton, juice dripping down her chin.

    This book covers celebrations of all types and includes a chapter on Funeral Feasts. Fabulous.

    I

    I enjoyed “Feast” much more–it is much broader in its scope, and you get a better feel for just how funny Ms. Lawson is. She is a woman who has faced adversity, losing a husband and a sister to cancer. She loves food and is not afraid to admit standing in front of the fridge, eating something straight from the carton, juice dripping down her chin.

    This book covers celebrations of all types and includes a chapter on Funeral Feasts. Fabulous.

    I marked several recipes from this chunk of a book to try, but alas, it is due back at the library.
    Here’s one for later:

    Muttar Paneer
    1/2 C. Vegetable oil
    1 8 ounce pkg. Paneer
    1 onion
    2 cloves garlic
    1 inch fresh ginger
    1 t. garam masala
    1 t. tumeric
    1 10 ounce packages frozen peas
    1 t. tomato puree
    1 cup vegetable stock

    Put the oil into a large skillet–one big enough to take all the ingredients later–and while it’s heating up, cut the paneer into 1/2 inch cubes. Tumble half of them into the hot oil, and fry until they are golden, removing to a double thickness of paper towel. Do the same with the remaining half. I have to warn you, the pan sputters a lot, so don’t do this while wearing your best clothes.

    Pour all but about 2 tablespoons of the oil out of the pan. Peel and halve the onion, peel the garlic cloves and ginger and slice them roughly. Put everything into a food processor and blitz to a course pulp. Fry gently in the oily pan for about 5 minutes with a sprinkling of salt. Stir in the garam masala and tumeric and cook another 2 or so minutes before adding the still frozen peas.

    Dissolve the tomato puree in the vegetable stock and pour it over the contents of the pan. Stir again and turn the heat down to low, cover with aluminum foil–or a lid–and cook for 15 minutes, tasting to check that the peas are tender. You can cook muttar paneer up to this stage, then pause if you like, uncovering and reheating gently later with the diced, oil-crisped cheese, or proceed directly now.

    In which case, take off the foil, and add the golden paneer cubes, warm them through and revel in the glorious Bollywood brightness of the dish.

    That’s just one of MANY delicious-sounding recipes from this book. Lawson writes clear instructions, with lots of tips and clever asides. I really enjoyed reading this book and also, Lawson is HAWT.

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    Manny

    Dec 26, 2008

    rated it
    really liked it

    My wife saw the tail-end of Nigella’s Christmas Special on TV and was entranced… I was detailed to go pick up the book at Waterstone’s when I went in to town the next day. I had never read any of her stuff (deep-rooted suspicions about celebrity chefs) but I have to admit it’s very good. The recipes make sense, and she writes in a clear and amusing style.

    We followed her advice on roasting our turkey and making the gravy, and the general consensus was that it was probably our best yet in both d

    We followed her advice on roasting our turkey and making the gravy, and the general consensus was that it was probably our best yet in both departments. We also used her recipe for Brussels sprouts with chestnuts, pancetta and Marsala. We didn’t have any pancetta, so substituted ordinary bacon, but it still came out pretty well. Jonathan refused to try any, on the grounds that it was weird, but everyone else thought it was delicious. We’ll do this again.

    The only place where we departed completely from her advice was on the roast potatoes. I’m sure her way of doing them is also fine, but I have great faith in my own recipe, so I stuck with that. Here it is:

    Italian-style roast potatoes

    about 20 largish new potatoes
    half a glass extra virgin olive oil
    2 cloves garlic
    2 sprigs fresh rosemary
    salt
    ground black pepper
    thyme

    Wash the potatoes, keeping the skin on, and cut into quarters. Parboil in salted water for about 5 minutes.

    Meanwhile, crush the garlic and add to the olive oil, together with the rosemary leaves (stripped from the stems), a good sprinkling of thyme, a few twists of freshly ground black pepper, and some salt. You can omit the salt if you prefer – that works fine too, and is healthier.

    Grease a baking tray, put the parboiled potatoes in it, and pour on the olive oil mixture. Stir well so that the potatoes are thoroughly covered. Put in the oven underneath the turkey about 90 minutes before it is due to come out. I am assuming that you are roasting the turkey at about Gas Mark 4.

    When you take out the turkey, immediately turn up the heat to Gas Mark 6.5, and move the tray of potatoes to the top. By the time you have finished letting the turkey rest, carved it, and got everything else ready, they will be perfect.

    Enjoy!
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    GoldenjoyBazyll

    Jun 28, 2009

    rated it
    really liked it

    Shelves:
    cookbooks

    I am a long time fan of Nigella Lawson. One night I could not sleep so I turned on the tv and there she was at 2 AM making up the most delicious pot of mashed potatos with nutmeg and refering to them as comfort food. Between the jazz music/ food visuals and charm of that domestic goddess… I got up and made myself a pot of mashed potatos and ate the whole thing then promptly went to sleep! Just laugh! Anyhow…. I have been a fan ever since! I have a Kindle and what I love that they have done w

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