Cook, Eat, Repeat: Ingredients, Recipes and Stories
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Cook, Eat, Repeat: Ingredients, Recipes and Stories Audible Audiobook – Unabridged

4.6 out of 5 stars 3,349 ratings

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Product details

Listening Length 11 hours and 38 minutes
Author Nigella Lawson
Narrator Nigella Lawson
Whispersync for Voice Ready
Audible.com.au Release Date 29 October 2020
Publisher Penguin Audio
Program Type Audiobook
Version Unabridged
Language English
ASIN B08L9H7T5M
Best Sellers Rank 15,979 in Audible Books & Originals (See Top 100 in Audible Books & Originals)
7 in Gastronomy (Audible Books & Originals)
35 in Gastronomy Essays (Books)
215 in Celebrity & TV Show Cookbooks

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4.6 out of 5 stars
4.6 out of 5
3,349 global ratings
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Reviewed in Australia on 1 December 2020
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Top reviews from other countries

Susie
2.0 out of 5 stars Misses the mark...
Reviewed in the United Kingdom on 30 October 2020
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J Hutch
4.0 out of 5 stars Love Nigella, not so much this book
Reviewed in the United Kingdom on 30 October 2020
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CobWeb
4.0 out of 5 stars Unashamedly Nigella…the joy of eating (in lots of words)!
Reviewed in the United Kingdom on 30 October 2020
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4.0 out of 5 stars Unashamedly Nigella…the joy of eating (in lots of words)!
Reviewed in the United Kingdom on 30 October 2020
From PLEASURES, page 31:

📝 ‘If I could ban any phrase, it would, without doubt, be that overused, viscerally irritating, and far-from-innocent term itself, the Guilty Pleasure. I don’t think I actually groan out loud when I’m asked, every time I’m interviewed, ‘What are your guilty pleasures?’, but from deep within the cacophonous orchestra of my mind, the woodwind section starts up a searing wail, the cellos come in with their melancholy sob, only giving way to the brass section to end with the wah wah wah waah of the sad trombone. I maybe smiling, but I’m keening on the inside.
My answer to that question is always the same, and while I worry that I repeat it so often it might be beginning to sound glib, I have to say that I feel it profoundly. And it is this; no one should feel guilty about what they eat, or the pleasure they get from eating; the only thing to feel guilty about (and even then I don’t recommend it) is the failure to be grateful for that pleasure.’

Yes…Nigella is undoubtedly back!

As widely advertised, this chunky tome, launched to coincide with the new TV series, is more than just recipes & associated ingredients and, I think, it is fair to say, that it may not be the layout fans & followers are expecting, but it is important to note that the subtitle for ‘COOK, EAT, REPEAT’ (5 times!) is ‘INGREDIENTS, RECIPES AND STORIES.’

For me it is a curl up in the armchair by the fire publication with typically Nigella banter in the build-up that precedes the recipes. However, depending on eyesight, good light is required for the narrower book format as the font is generally on the small side, IMO, and there are large unbroken areas of writing, at times.
It is also not the easiest binding to keep open at the chosen pages when the time comes to get in the kitchen and cook!

From the back cover of my copy (also the closing paragraph to the INTRODUCTION) alongside the only photo of Nigella:

📝 ‘Food, for me, is a constant pleasure: I like to think greedily about it, reflect deeply on it, learn from it; it provides comfort, inspiration, meaning and beauty as well as sustenance and structure.
More than just a mantra, ‘cook, eat, repeat’ is the story of my life.’

No quote sums it up better, IMO, than that from The Times:

📝 'Twenty-two years after her first book, How To Eat, Nigella Lawson has produced what feels like its answer: Cook, Eat, Repeat.'

ooOoo

Measuring around 17 cm x 24.5 cm x 3 cm, the thick hardboard cover with lightly indented titling to the front & spine opens to 344 matte finish pages, split over main chapters entitled:

~ WHAT IS A RECIPE?
~ A IS FOR ANCHOVY
~ PLEASURES
~ A LOVING DEFENCE OF BROWN FOOD
~ RHUBARB
~ MUCH DEPENDS ON DINNER
~ CHRISTMAS COMFORTS
~ MAKE-AHEAD, STORE AND FREEZE NOTES ~ applicable recipes are cross referenced with the relevant page number

…all sandwiched between the aforementioned INTRODUCTION & a 6-page INDEX, enhanced by a handy colour coding system for VEGETARIAN, VEGAN, DAIRY FREE & GLUTEN FREE (image below refers).
The book, which does have some ‘white space’ dotted around, plays out with a page of ACKNOWLEDGEMENTS, on page 344, which includes:

📝 ‘JONATHAN LOVEKIN, whose painterly photographs ~ taken under novel conditions ~ illuminate these pages…’

The book comes complete with a pinky-red fabric ribbon to keep your place, similar to the colour of the accent shade throughout including the subtitle on the cover and the recipe titles, headings etc.

An example of the pre-amble from RHUBARB AND CUSTARD TRIFLE, on page 138:

📝 ‘I have published many recipes for trifle and made even more, and this is the one I return to most, even though it is the first time I have actually written it down. This simple, joyous pile-up of sponge, rhubarb, custard and cream remains my favourite, and will always remain my favourite; it’s time I shared it with you…’

From the recipe header:

📝 ‘Serves 8-10, although I still make this if there are fewer of us; leftovers are to be relished, or generously boxed up and given to people to take home.’

Each recipe has a numbered method, and credit is, as usual, given when applicable, e.g.:

From RUBY NOODLES, on page 292:

📝 ‘These are, quite simply, a seasonal showstopper. I first came across pasta cooked in beetroot juice in Felicity Cloake’s wonderful ‘A-Z of Eating’ (she in turn had found it in an American food magazine) and I knew I had to make it. I did, and continue doing, although my recipe is rather different…’

From ROAST QUINCES, page 278:

📝 ‘I am always happy when I have quinces in the kitchen: their heady, honeyed perfume, mixed with a floral citrusiness that prevents it becoming cloying, is better than the most expensive scented candle in the world…’

A small taste of some of the other recipes included (in order of appearance):

~ CELERIAC AND ANCHOVY GRATIN
~ PASTA WITH CLAWS AND BOTTARGA
~ WIDE NOODLES WITH LAMB SHANK IN AROMATIC BROTH
~ FRIED CHICKEN SANDWICH
~ LEMON AND ELDERFLOWER DRIZZLE CAKE
~ MINE-ALL-MINE SWEET AND SALTY CHOCOLATE COOKIES
~ CRÈME CARAMEL FOR ONE
~ BURNT ONION AND AUBERGINE DIP
~ SHORT RIB STEW FOR TWO
~ MARROWBONE MINCE
~ OXTAIL BOURGUIGNON
~ TOASTED MARSHMALLOW AND RHUBARB CAKE
~ CHICKEN WITH GARLIC CREAM SAUCE
~ LASAGNE OF LOVE
~ SPICED BULGAR WHEAT WITH ROAST VEGETABLES
~ FEAR-FREE FISH STEW
~ BEETROOT AND CHICKPEA DIP
~ BROWN BUTTER COLCANNON
~ FENNEL GRATIN
~ CRISP AND CREAMY ARTICHOKE HEARTS
~ CHOCOLATE PEANUT BUTTER CAKE
~ CHERRY AND ALMOND CRUMBLE
~ RICE PUDDING CAKE
~ BLOOD ORANGE AND PASSIONFRUIT PAVLOVA
~ VEGAN LEMON POLENTA CAKE
~ NORWEGIAN PORK RIBS
~ GREEN, MEAN, DIRTY MARTINI
~ BLACK TREACLE SAUSAGES
~ NO-KNEAD BLACK BREAD
~ BLACK FOREST BROWNIES
~ POMEGRANATE POACHED QUINCES
~ CHRISTMAS BREAD AND BUTTER PUDDING
~ NEW YEAR DOUGHNUTS

I guess it is a sign of me getting old, and it is obviously very hard to produce such a book under lockdown restrictions, but with the narrower format, it slips back in the crowd of cookery books I have on the shelves.
Given the price point, I miss the old Nigella style...the shiny pages with photographs that really draw the eye, including some of the lady herself.
We all have to move on, but I can't help but feel it is the TV programme that is going to sell this title.

[19 images attached © Nigella Lawson, Jonathan Lovekin & Chatto & Windus/2020]
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72 people found this helpful
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M Schofield
2.0 out of 5 stars Such a disappointment
Reviewed in the United Kingdom on 31 October 2020
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stephenrichard
5.0 out of 5 stars A sumptuous conversation about food with recipes
Reviewed in the United Kingdom on 5 November 2020
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