aliettedb

So…  I’ve now finished reading How to Eat by Nigella Lawson, and I have a bit of a dilemma. I love Nigella Lawson’s style and her no-nonsense approach to cooking; and her advice and general tips, but… but the book itself has very few recipes I can use, mostly because so much of what’s in it requires either milk, buttermilk, cream, and/or alcohol, none of which my digestive system can bear (I do butter and cheese fine, and small quantities of milk in pastries that are well cooked, and that’s about my upper limit). Does she have any later books where the reliance on these ingredients isn’t as important? I got the impression that one of her later books (can’t remember which one?) drew a bit more from South and East Asian cooking? And Nigellissima is Italian food?

Cross-posted from Aliette de Bodard

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