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Cook, Eat, Repeat
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  • Published: 29 October 2020
  • ISBN: 9781473576797
  • Imprint: Vintage Digital
  • Format: EBook
  • Pages: 352
Categories:

Cook, Eat, Repeat

Ingredients, recipes and stories.

Formats & editions
Hardback
12 Nov 2020
EBook
29 Oct 2020
Audiobook
29 Oct 2020
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'More than just a mantra, \"cook, eat, repeat\" is the story of my life': A brilliant new classic of food writing from Nigella Lawson – five chapters including recipes, anecdotes and personal stories, illustrated in full colour

'Food, for me, is a constant pleasure: I like to think greedily about it, reflect deeply on it, learn from it; it ... More than just a mantra, \"cook, eat, repeat\" is the story of my life.'

**DIVE INTO THE NEW YEAR WITH OVER 15O DELICIOUS RECIPIES**

THE BBC TV SERIES, COOK, EAT, REPEAT, IS AVAILABLE TO WATCH ON IPLAYER NOW

Cook, Eat, Repeat is a delicious and delightful combination of recipes intertwined with narrative essays about food, all written in Nigella's engaging and insightful prose. Whether asking 'What is a Recipe?' or declaring death to the Guilty Pleasure, Nigella's wisdom about food and life comes to the fore, with tasty new recipes that readers will want to return to again and again.

'The recipes I write come from my life, my home', says Nigella, and in this book she shares the rhythms and rituals of her kitchen through over 150 new recipes that make the most of her favourite ingredients. Dedicated chapters include 'A is for Anchovy' (a celebration of the bacon of the sea), 'Rhubarb', 'A Loving Defence of Brown Food', a suitably expansive chapter devoted to family dinners, plus inspiration for vegan feasts, solo suppers and new ideas for Christmas.

Within these chapters are recipes for all seasons and tastes: Burnt Onion and Aubergine Dip; Butternut with Beetroot, Chilli and Ginger Sauce; Fish Finger Bhorta; Spaghetti with Chard and Anchovies; Chicken with Garlic Cream Sauce; Beef Cheeks with Port and Chestnuts; and Wide Noodles with Lamb in Aromatic Broth, to name a few. Those with a sweet tooth will delight in Chocolate, Tahini and Banana Pudding; Chocolate Peanut Butter Cake; Basque Burnt Cheesecake; and Cherry and Almond Crumble.


'A rapturous account of wonderful food and a joyful antidote to everything else' Meera Sodha, Guardian,

'I can't think of a better companion for these strange times' Bee Wilson, Sunday Times

'Lawson's latest book is the one I've been waiting for her to write...Her aim is to empower and demystify and to encourage everyone to get as much pleasure from cooking as she does' Diana Henry, Daily Telegraph
  • Published: 29 October 2020
  • ISBN: 9781473576797
  • Imprint: Vintage Digital
  • Format: EBook
  • Pages: 352
Categories:

About the author

Nigella Lawson

Nigella Lawson has written eleven bestselling cookery books including the classics How to Eat and How To Be A Domestic Goddess – the book that inspired a whole new generation of bakers. These books, and her TV series, have made her a household name around the world. www.nigella.com @Nigella_Lawson
portrait photo of Nigella Lawson

Also by Nigella Lawson

At My Table
Eating
Simply Nigella
Nigella Bites (Nigella Collection)
Nigella Kitchen
Nigella Summer
Nigella Quick Collection for iPad
See all

Discover more

Article
Nigella Lawson’s fear-free fish stew

Banish your fish fears and make Nigella's simple fish stew, brimming with spices and tender white fish. As seen on her BBC2 series, Cook, Eat, Repeat.

Article
Chocolate, tahini banana bread

I have been making a banana bread with chocolate and tahini on repeat for a while now, and every time I’ve eaten it over the last year or so, I couldn’t help thinking that the particular combination of intense chocolatiness, sweet, texture-softening banana and the rich earthiness of tahini would make the perfect warm pudding.

Article
Chicken in a pot with lemon and orzo

This is not exactly the same as perhaps the most precious recipe in my repertoire, My Mother’s Praised Chicken, which found a home in my eighth book, Kitchen, but it owes a lot to it. A family favourite, it’s a simple one-pot dish which brings comfort and joy, and it is my pleasure to share that with you.