How to eat : the pleasures and principles of good food

"Nigella Lawson is, whisks down, Britain's funniest and sexiest food writer, a raconteur who is delicious whether detailing every step on the way towards a heavenly roast chicken and root vegetable couscous or explaining why ?cooking is not just about joining the dots?. To paraphrase Cole Porter, How to Eat: The Pleasures and Principles of Good Food is the real turtle soup, not merely the mock." —Richard Story, Vogue magazine"Lawson?s book ranks with the great cookbooks of the last fifty or so years?books that define the way we eat and prepare and think about food at a certain point in time and go on to become indispensable guides for a whole generation of home cooks. Her style is confident and relaxed and her advice is studded with good sense and wit." —Jonathan Burnham, Editor-in-Chief and President, Talk Miramax Books"This book shouldn?t be called How to Eat, but How to Live!" —Candice Bergen Food Is Not About Cooking, But About Eating. This Book Demonstrates How Everyone Can Explore The World Of Food - Whether It's Fitting Cooking Into A Busy Schedule Or Improvising With Whatever Ingredients Are On Hand. Charts And Measures -- Basics, Etc. -- Cooking In Advance -- One And Two -- Fast Food -- Weekend Lunch -- Dinner Low Fat -- Feeding Babies And Small Children. Nigella Lawson ; Editor, Arthur Boehm. Includes Bibliographical References (pages 463-464) And Index. The Great Culinary Renaissance we have heard so much about has done many things-given us extra virgin olive oil, better restaurants, and gastroporn-but it hasn't taught us how to cook.