Más información sobre el libro
"[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 . . . the Queen of Come-On Cooking."–Los Angeles Times"A chatty, sometimes cheeky, celebration of home-cooked meals."–USA Today"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
Compra de libros
How to Eat, Nigella Lawson
- Idioma
- Publicado en
- 2002
- product-detail.submit-box.info.binding
- (Tapa dura),
- Estado del libro
- Dañado
- Precio
- 3,23 €
Métodos de pago
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- Título
- How to Eat
- Subtítulo
- The Pleasures and Principles of Good Food
- Idioma
- Inglés
- Autores
- Nigella Lawson
- Editorial
- Wiley
- Publicado en
- 2002
- Formato
- Tapa dura
- ISBN10
- 0471257508
- ISBN13
- 9780471257509
- Serie
- Etiquetas
- No ficción, Libros de cocina, Arte culinario & Gastronomía, Guías y Manuales, Comida, Comida y Bebida
- Calificación
- 4,15 de 5
- Descripción
- "[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 . . . the Queen of Come-On Cooking."–Los Angeles Times"A chatty, sometimes cheeky, celebration of home-cooked meals."–USA Today"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