Nigella Lawson, author of classic cookbooks including How To Eat and How To Be a Domestic Goddess, makes a return to print in October this year with Cook, Eat, Repeat: Ingredients, recipes and stories.
The book will be a combination of 50 new recipes using some of Nigella’s favourite ingredients, intertwined with narrative essays about food written in Nigella’s inimitable style.
With 11 bestselling books to her name, Cook, Eat, Repeat will feature dishes for all seasons and all tastes through dedicated chapters, including ‘A is for Anchovy’, ‘Beetroot and Me’, a shout out for ‘Brown Food’, and ‘A Vegan Feast’. Recipes aside, readers can also expect a healthy dose of Nigella’s thought-provoking and witty prose which will appeal to fans of her lifestyle columns in Sunday Times Style. There are musings on ‘How To Invite People for Dinner Without Hating Them (or Yourself)’, and a very relatable exploration of the heinous notion of the guilty pleasure in ‘Death to the Guilty Pleasure’.
‘The recipes I write come from my life, my home’, says Nigella, and in Cook, Eat, Repeat shares her current favourites, including: Butternut with Chilli, Ginger and Beetroot Yoghurt Sauce; Brown Butter Colcannon; and Spaghetti with Chard and Anchovies. There’s also a selection of cakes and desserts for those with a sweet tooth, from Rhubarb and Custard Trifle; Chocolate Peanut Butter Cake, and Rice Pudding Cake. ‘A recipe, much like a novel, is a living collaboration between writer and reader. And in both cases, it is the reader who keeps it alive’, says Nigella.
Clara Farmer, Publishing Director at Chatto & Windus acquired the book and said ‘Chatto has been publishing Nigella for over twenty years and her books always make us zing with happiness.
'Readers who cook from her books always cite her writing as a particular pleasure, so it’s a joy that in Cook, Eat, Repeat Nigella’s wisdom about food and life comes to the fore, together with tasty new recipes that readers will eagerly add to their repertoire and return to again and again.’
Cook, Eat, Repeat: Ingredients, recipes and stories will be published by Chatto & Windus in October 2020.