Welcome to Cookbook of the Week.
It was a feeling I fully related to but quieted to be polite.
I specifically remember her calling pomegranate seeds ruby gems once.
This was not the ordinary cooking show.
After all, youre nourishing yourself or the people you care about.
Cooking is an act of nurture and simultaneously completely hedonistic.
Afterward, shell complete her reflection and the chapter of recipes will begin.
Youll see titles like A is for Anchovy, Pleasures, and Much Depends on Dinner.
A great cookbook for the ravenous reader
Pun intended.
Shes truly an expert at crafting prose and you really must be a reader to fully appreciate every word.
But not just a reader.
You must be okay with fewer pictures.
While there are tempting photographs of food frequently peeking through the chapters, they arent demanding the spotlight.
Youll know from some of mypast cookbook reviewsthat I do love food photography.
Nigella has a knack for keeping meals interesting without needlessly complicated preparations or overwhelming ingredient lists.
Whats special about this cookbook is that its chock-full of personal stories, musings, and food experimentation.
But of course, there are recipes.
There are even recipes hidden inside of recipes in these pages.
Where you’re able to make a substitution, shell let you know.
Where you cannot, she willinsistyou do not.
Something I dont always come across in cookbooks is a clear log on how to store leftovers.
Its incredibly helpful for large batch recipes, or rich and filling ones.
This week I made Nigellas Beet and Chickpea Dip.
Well, Im glad I did because the beet and chickpea dip was fabulous.
Its a testament to how Lawson keeps the average home cook in mind.
I followed the recipe as written, for the most part.
I did a terrible thing and went against one of her warnings.
She insists that the beets be freshly roasted, and warned against using packaged cooked beets.
Well, your girl here loves Trader Joes steamed beets so thats what I used.
Nigella, if youre reading this, Im happy to report that your recipe still turns out wonderfully.
I ate it in the afternoon with crackers and again for dinner as a sauce with my roasted chicken.
The flavors are nuanced but familiar, and the vivacious pink hue is absolutely presentation worthy.
