How to Eat: The Pleasures and Principles of Good Food

‘Cooking is not just about joining the dots, following one recipe slavishly and then moving on to the next. In cooking, as in writing, you must please yourself to please others.'Hailed by chefs, reviewers, cookery writers and millions of home cooks worldwide as one of the best cookery books ever written, How To Eat is more than just an imaginative collection of over 350 delicious, simple recipes. Combining Nigella's down-to-earth, practical cookery advice with a passion for food and a friendly, chatty style, you will need two copies of this glorious classic: one for the kitchen, one for the bedside table.This is Nigel Slater's all-time favourite cookbook: “If I could only keep one cookbook, this would be it. How To Eat suits the way I cook. It is as if Nigella is sitting on a stool next to me in the kitchen as I'm cooking ... With every page you know she loves this stuff, and she wants you to love it too. It's a very, very special book for me. My own copy is falling apart.”With gloriously witty food writing, easy recipes, basic cooking tips and a beautiful hardback design, this is a book you will treasure for many years as well as a delicious gift for friends and family. "Nigella Lawson is one of the best and most influential of British food writers ... The staple cookbook for a whole generation"  Ruth Rogers, co-author of The River Café Cookbook"My book of the decade... I love this book: its prose, its intelligence and, above all, its workable, soul-warming recipes"  Nigel Slater"How to Eat may just be the best cookery book ever"  Daily Telegraph"A love letter to all things culinary"  Tatler"The one book you have to buy this year"  Daily Mail"The domestic bible for the millennium generation"  Spectator"A gloriously sensual wander through the possibilities of food. The recipes read more like seduction than instruction"  Independent"The most valuable culinary guide published this decade"  Sunday Telegraph"A chatty, sometimes cheeky celebration of home–cooked meals"  USA Today