Nigellissima: Easy Italian-inspired Recipes

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Nigellissima: Easy Italian-inspired Recipes

by Nigella Lawson

Knopf Canada | February 12, 2013 | Hardcover

Nigellissima: Easy Italian-inspired Recipes is rated 4.6667 out of 5 by 3.

Nigella, who studied Italian at Oxford, indulges her personal passion for Italy, where she lived, worked and cooked when she was in her 20s, before she was a busy TV star, wife and mother. Nigellissima inspires readers to bring the spirit of Italy into the kitchen--without needing to source inaccessible ingredients or totally restock the pantry--with her quick, easy recipes and simple techniques that elevate everyday eating into no-fuss feasts.
 
Nigellissima shows readers how a weeknight dish can be a faithful interpretation of traditional Italian fare without involving numerous steps or ingredients. For example, a lemon, some oil, crushed red pepper flakes and dried oregano can add fire and life to a number of dishes. Or if a recipe calls for the juice of a lemon, use the zest, too, as that''s where all its force and fragrance lies. Here are recipes like Italian Roast Chicken with Peppers and Olives; Shortcut Sausage Meatballs; Spaghetti with Tuna, Lemon and Arugula; and Nutella Cheesecake--all that can be rustled up pronto!

Format: Hardcover

Dimensions: 288 pages, 10.03 × 8.82 × 1.02 in

Published: February 12, 2013

Publisher: Knopf Canada

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 030736271X

ISBN - 13: 9780307362711

Found in: International

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Reviews

Rated 5 out of 5 by from A GREAT book I'm growing to love this book more and more....each recipe I've made has been a grand success....several recipes were Fall favourites for entertaining!
Date published: 2014-11-25
Rated 5 out of 5 by from Another great book by the Domestic Goddess I’m a little biased when it comes to Lawson’s books, as I have a pretty good success rate with her recipes. With Nigellissima, I found some of the ingredients listed were new to me, but I’m sure it’s nothing that a trip to our Italian grocery store won’t fix. The recipes are all very easy to understand and nothing in this book looks intimidating to attempt. As usual, the photos are stunning. I didn’t really need the “Christmas section” – I don’t think I would ever specifically look for dishes to cook that are Italian-specific for the December holidays. Considering I already own Lawson’s Christmas-themed cookbook, this section seemed a little unnecessary. With the exception of the Christmas section, the book flows nicely and it’s easy to flip through and be inspired to cook something from every section to put together a delicious, Italian-inspired meal.
Date published: 2014-05-27
Rated 4 out of 5 by from Stunning Photography, Mouthwatering recipes The Good Stuff Truly stunning photography Love the use of many natural ingredients Plenty of unusual combinations that really work Simple uncomplicated meals The introduction is fabulous and interesting - one of the more in-depth introductions I have ever seen in a cookbook The Shrimp Pasta Rosa is now a main staple in our weekly dinners. Its easy and quick to make and the kids love it. We also substitute chicken for the shrimp frequently as seafood is seriously pricey in Calgary (and don't get me started on how expensive dairy products are in this province - Mascarpone is $12 a container - thank god this recipe only calls for a bit of it) A fabulous cookbook as every recipe has a remarkable introduction - definitely one of a kind From this day on I will only make her fries - her cooking method (up front stolen from another chef) is the perfect method for french fries. Never greasy!!!!! I love her because she is down to earth & loves food - and because she refuses to be Photoshopped!!!!! (Hubby thinks she is hot too) You have to make the mascarpone/ricotta crepes - trust me - I ate 4 at one sitting - num num num num The Not So Good Stuff Not really a not so good entry - more an fyi - read the introduction before making any of the recipes, it makes a huge difference when prepping and preparing the recipes Not a lot of kid friendly type recipes - my kids had fun looking at the pictures and mentioning unflattering comments about what the finished product looked like (for example one picture reminded them of vomit & I won't tell you what they said about one of the recipes that involved squid ink pasta) This is not one for the beginner cook. Way too many ingredients and steps that will frustrate the novice She actually suggested using store bought crepes -- gasp -- much cheaper to make your own (Yes Jeff made them for me - you know I suck at making them) Favorite Recipes Chocolate Olive Oil Cake Mascarpone & Ricotta Crepes with Rum Steeped Strawberries (to die for I swear - btw recipe calls for store bought crepes - we made our own and much better, cheaper & healthier) Shrimp Pasta Rosa (we eat this weekly - sometimes with chicken) Italian Tempura Shrimp - Now I suggest u spice up your tempura batter & forget the deep frying of the sage & lemon (icky) Italian Breakfast Banana Bread - very moist & although I balked at adding espresso - it actually gives it an interesting edge (ok & I added chocolate chips - hey I have too - banana bread is wrong without it) Who Should/Shouldn't Use Obviously fans of Nigella will enjoy This book is not for cooks like me -- I am much too lazy for the work involved Would recommend this book for more experienced cooks who like to experiment and have access to hard to find ingredients 4 Dewey's (Quality is a 5 - but I base my review on MY enjoyment of them) I received this from Random House in exchange for an honest review
Date published: 2013-02-28

– More About This Product –

Nigellissima: Easy Italian-inspired Recipes

by Nigella Lawson

Format: Hardcover

Dimensions: 288 pages, 10.03 × 8.82 × 1.02 in

Published: February 12, 2013

Publisher: Knopf Canada

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 030736271X

ISBN - 13: 9780307362711

From the Publisher

Nigella, who studied Italian at Oxford, indulges her personal passion for Italy, where she lived, worked and cooked when she was in her 20s, before she was a busy TV star, wife and mother. Nigellissima inspires readers to bring the spirit of Italy into the kitchen--without needing to source inaccessible ingredients or totally restock the pantry--with her quick, easy recipes and simple techniques that elevate everyday eating into no-fuss feasts.
 
Nigellissima shows readers how a weeknight dish can be a faithful interpretation of traditional Italian fare without involving numerous steps or ingredients. For example, a lemon, some oil, crushed red pepper flakes and dried oregano can add fire and life to a number of dishes. Or if a recipe calls for the juice of a lemon, use the zest, too, as that''s where all its force and fragrance lies. Here are recipes like Italian Roast Chicken with Peppers and Olives; Shortcut Sausage Meatballs; Spaghetti with Tuna, Lemon and Arugula; and Nutella Cheesecake--all that can be rustled up pronto!

About the Author

NIGELLA LAWSON, food enthusiast, television personality and journalist, is the bestselling author of Nigella Kitchen, Nigella Express, Nigella Fresh, Nigella Christmas, Nigella Bites, Feast, How to Be a Domestic Goddess (for which she won the British Author of the Year Award) and How to Eat, which have sold more than 6 million copies worldwide. These books, along with her groundbreaking iPhone app and her television shows on Food Network, E! Entertainment Television and Style, have made her a household name around the world.

Editorial Reviews

INTERNATIONAL BESTSELLER 
NATIONAL BESTSELLER 

An Observer Best Book [2012]
A Sunday Times Best Book [2012]
 
“Easy style, friendly chatter, simple directions, short list of ingredients and delicious results.”
—National Post
 
“Italy has clearly formed Ms. Lawson’s palate, but this book incorporates her British, American and working-parent cooking habits to produce a friendly mix of recipes…. Modern, accurate and useful.”
—Julia Moskin, The New York Times 
 
“The cuisine of Italy puts the author in a playful mood and the results are delightful. This feels like her freshest book since How to Eat 13 years ago…. Every page sparkles with her infectious desire ‘to be Italian.’”
—The Sunday Times (Best Book)
 
“Expect bold, attractive flavours and well-presented instructions.”
—Daily Express
 
“Nigella is positively Sophia Lorenesque here, which fits rather nicely with the food—a kind of naturalised Notting Hill version of Italian dishes.”
—Tom Sutcliffe, The Independent
 
“Nigella deals with the question of authenticity in a characteristically intelligent, crisply argued and well-written way.”
—The Guardian