How to be a Domestic Goddess: Baking and the Art of Comfort Cooking by Nigella Lawson

How to be a Domestic Goddess: Baking and the Art of Comfort Cooking

byNigella Lawson

Paperback | October 28, 2003

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Now in paperback: the gorgeous, bestselling modern classic puts baking back on the agenda, and makes it simple and alluring for today’s cook.

How to be a Domestic Goddess
is not about being a goddess, but about feeling like one. What this deliciously reassuring and mouthwatering cookbook demonstrates is that it’s not hard to bake a tray of muffins or a sponge layer cake -- but the rewards they bring are disproportionately high.

Here is the book that feeds our fantasies, understands our anxieties and puts cakes, pies, pastries, preserves, puddings, bread and biscuits right back into our kitchens and our lives. There’s everything from cupcakes to chocolate cakes; from brownies to bagels; from gooseberry-cream crumble to double apple pie; from pizza to pistachio macaroons; scones and muffins; cheesecakes and steamed syrup sponge; from baklava to a Barbie cake; as well as children’s cooking, Christmas baking and other wonderful family festive treats -- all illustrated with ravishing photographs throughout.

About The Author

Nigella Lawson’s bestselling books, How to Eat, How to be a Domestic Goddess, Nigella Bites and Forever Summer, together with her TV programs, have made her a household name all over the world. She writes occasionally for various publications and is a regular contributor to the New York Times.
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Details & Specs

Title:How to be a Domestic Goddess: Baking and the Art of Comfort CookingFormat:PaperbackPublished:October 28, 2003Publisher:Knopf CanadaLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0676974112

ISBN - 13:9780676974119

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Read from the Book

Cappuccino CupcakesThe only thing chocolatey about these is the white chocolate in the icing: underneath is just golden coffee sponge; I think of this combination as blonde mocha.For the cupcakes:3/4 cup self-rising cake flour1/2 cup soft unsalted butter7 tablespoons sugar2 large eggs1 teaspoon vanilla extract1 teaspoon baking powder1 heaped tablespoon instant espresso2-3 tablespoons milkFor the icing:5 1/2 ounces white chocolate1/4 cup butter1/2 cup plus 1 tablespoon sour cream1 2/3 cups confectioners' sugar, siftedscant teaspoon cocoa powder12-cup muffin pan with paper baking cupsPreheat the oven to 400°F.Put all the cupcake ingredients except for the milk into the food processor and blitz to combine. Pulse again, adding milk down the funnel to form a batter with a soft, dropping consistency. Spoon into the baking cups in their pan and put in the oven to cook for about 20 minutes. When ready, remove from the oven and leave in the pan to cool for 5 minutes before turning out onto a wire rack.When they're completely cold, get on with the icing. Melt the chocolate and butter in the microwave or in a double boiler, and after it's cooled a little, stir in the sour cream. Gradually beat in the sifted confectioners' sugar. And if the consistency isn't right for icing, add either hot water to thin or more sifted sugar to thicken. Spread roughly and generously over the top of each cupcake, and then dust sparingly with cocoa, by pressing a little through a tea strainer, so that they look like little cups of dusted cappuccino.Makes 12.Pistachio MacaroonsThese are the world's most elegant macaroons. The color alone, that waxy pale jade, perfectly matches the aromatic delicacy of their taste; and their nutty chewiness melts into the fragrant, soft paste with which they're paired. Of all the recipes in this book, this is the one of which I think I'm most proud: cookie bliss.These are perfect at the end of dinner alongside some confectioner's-sugar-dusted raspberries; or alone with coffee, gracefully piled on a plate or cake stand.Makes 20 sandwichesFor the macaroons:1/3 cup or 3 ounces pistachios3/4 cup confectioners' sugar2 large egg whites1 tbsp sugarFor the buttercream:1/4 cup or 2 ounces pistachios1 2/3 cups confectioners' sugar1/2 cup unsalted butter, softened2 baking sheets, lined with parchment paperPreheat the oven to 350°F.Grind the pistachios in a food processor along with the confectioners' sugar (this stops them turning into an oily mess), until as fine as dust. Whisk the egg whites until fairly stiff, but not dry, sprinkle the sugar over and whisk until very stiff. Fold the whites into the pistachio-sugar dust, and combine gently. Pipe small rounds onto your lined baking sheet, using a plain 1/2-inch nozzle. Let them sit for about 10 minutes to form a skin. Then put in the oven and cook for 10-12 minutes: they should be set, but not dried out.Remove from the oven and let cool, still on their sheets, while you get on with the filling. This is simple work: grind the nuts and confectioners' sugar in the processoor as before; then cream the butter and continue creaming as you add the nut dust. Make sure you have a well-combined soft buttercream. Then simply sandwich the macaroons together.From the Hardcover edition.

Editorial Reviews

“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“Lawson’s ability to transform cynical readers into flour-dusted virtuosi lies in her writing: informal, witty and self-deprecating. Gorgeous colour photographs also inspire readers.” -- Toronto Star“Combining the voice of a good friend and the sense of a good mother, Nigella Lawson serves up domestic bliss on a cake plate!” -- Alison Fryer, The Cookbook Store, Toronto“I love Nigella Lawson’s writing and I love her recipes.” -- Delia Smith“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 familial warmth.” -- The London Times“Her prose is as nourishing as her recipes… A book that should please mere readers, as well as serious cooks and happy omnivores.” -- Salman Rushdie"Most cookbooks and food shows are about control, precision, and fear of doing something incorrectly. In Nigellaworld, the kitchen is not a science lab with rigid rules and formulas to follow. It's a place to play, sometimes with your friends and kids." -- Joe Dolce, Gourmet