- Tapa blanda: 384 páginas
- Editor: Chatto & Windus; Edición: New Ed (2 de octubre de 2003)
- Idioma: Inglés
- ISBN-10: 0701171081
- ISBN-13: 978-0701171087
- Valoración media de los clientes: 1.0 de un máximo de 5 estrellas Ver todas las opiniones (1 opinión de cliente)
- Clasificación en los más vendidos de Amazon: nº28.529 en Libros en idiomas extranjeros (Ver el Top 100 en Libros en idiomas extranjeros)
How To Be A Domestic Goddess: Baking and the Art of Comfort Cooking (Inglés) Tapa blanda – 2 oct 2003
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Descripción del producto
"What this deliciously reassuring and mouth-watering cookbook shows is that it's not hard to bake a tray of muffins, or a sponge layer cake - but the rewards are high" (Mrs D-Daily (Blog))
"Working mothers must give thanks to Nigella... What sets her apart from every other food writer is her empathy with working women and her realism... Every page of How to be a Domestic Goddess is imbued with warmth" (The Times)
"How to Eat was sheer joy... Now she's done it again. If ever baking needed pepping up, Nigella does it" (Daily Express)
"Her prose is as nourishing as her recipes" (Salman Rushdie Observer)
"Cerebral and scintillating advice for the hungry, peppered with wit" (Sunday Times)
Reseña del editor
How to be a Domestic Goddess is not about being a goddess, but about feeling like one. What this deliciously reassuring and mouthwatering cookbook shows is that it's not hard to bake a tray of muffins, or a sponge layer cake - but the rewards are high.
Here is the book that feeds our fantasies, understands our anxieties and puts cakes, pies, pastries, preserves, puddings, bread and biscuits back into our own kitchens. With a writer's flair and a cook's passion, Nigella brings you everything from brownies to bagels, from gooseberry-cream crumble to double apple pie, from pizza to pistachio macaroons, from festive bake to Barbie cake.
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Just out of curiosity after receiving the book, I went to Nigella's official website and looked at three of the recipes from this book reprinted on the site. When you click on the American equivalent the ingredient amounts shown there differ -- sometimes dramatically enough to guarantee disaster -- from the printed book (U.S. version) in all three recipes. For instance, the Chocolate Cherry Cupcakes: in the printed version before me it calls for 1/2 cup sugar; on the website: 3/4 cup of sugar (no wonder a previous reviewer complained they weren't sweet enough). In the book: 1 cup "self-rising cake flour" (an item that American bakers don't even use -- and this item crops up everywhere in the book!); on the website: 1 cup all-purpose flour + 1 tsp baking powder + 1/4 tsp baking soda. For the icing the book calls for 1/3 cup + 1 TB heavy cream; the website: 1/2 cup.
But the scariest discrepancy is in the recipe for Coconut Macaroons. The book: 1/3 cup sugar; website: 1/2 cup. Book: 2 TB ground almonds; website: 1/3 cup. But here's the kicker: Book: 1 cup + 2 TB shredded coconut; website: 3 1/3 cups! That's not even close! Needless to say I now have very little confidence in these recipes.
So. Three stars because I like Nigella and her writing, and because the book is very handsome. But I'm returning my copy and ordering the UK version -- I'd rather deal with metric conversions than these appalling mistakes.
Lawson's trademarks are evident here with her conversational style and easy to follow recipes - (you must try the dense (fallen)chocolate cake: it is superb). Aside from the usual baking sections, there is a chapter devoted to recipes that children will have fun helping out with as well as a holidays section.
This book is hardback and printed on beautiful glossy paper. The photos are well-lighted and look so real that they jump off the page and will make you rush to your kitchen. This is definitely a better and more focused book than How To Eat (but then again, I prefer to bake!).
Nigella is first and foremost a brilliant writer. Even if you aren't planning on cooking anything at all from this book, it's enjoyable to have, as the prose is a pleasure to read, and the photography is beautiful.
Here in the US, we have this view of English cookery as being bland, boring, and not worth our time. Nigella will quickly put those views to rest. She is, like me, an avid cookbook junky, and she always cites her sources, so you're getting recipes filtered through Nigella from sources all over the place.
I have this book on my coffee table, and my husband and I are both always leafing through it. The Nigella recipes I've tried have always worked out, and I've been able to choose with confidence, since each recipe is described in painstaking detail. You know what to expect. And you often have a photo to check out, too.
Most recipes are intended to be easier than the resulting dish would have eaters believe. So, less work, more praise. Hell, maybe she is overcompensating for something else in her cooking, but more power to her. We're the better for it. She does it knowingly with beautiful irony, especially in the title.
Love Nigella. She's going to take on the world.
Not so great luck with: Granny Boyd's cookies--I think the shortbready texture is correct, but Nigella must be using a different type (or amount) of cocoa--you can't taste chocolate at all w/just 2 tablespoons. Supper Onion Pie just wasn't so hot when I tried it.
Mixed: damp lemon-almond cake--it IS very buttery. I found after it sat a day or 2 it tasted great--but it was way too buttery when it was still warm.
chocolate loaf cake--I was a little ho-hum on this one.
Overall, this cookbook is great to read and to look at. Some of the recipes are great, and not all are difficult or time-consuming--I'm not sure why the one reviewer has such a bee in his/her bonnet about the "superwoman" aspect. Duh, she doesn't SUGGEST you rush home from work and bake one of these things EVERY NIGHT. Personally I find the author's approach very refreshing; she's upfront in each recipe about how hard or time-consuming it is, and some are very easy--the rhubarb grunt is so easy and SO good, and the same goes for Lily's scones. However, I'm very annoyed that the publisher wasn't more careful with the American edition in testing recipes--I do think that amounts and types of ingredients are off in some cases. Argh!