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Feast: Food to Celebrate Life (Anglais) Relié – 27 octobre 2004

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Produits fréquemment achetés ensemble

Feast: Food to Celebrate Life + Nigella Christmas: Food, Family, Friends, Festivities + Nigella Bites: From Family Meals to Elegant Dinners--Easy, Delectable Recipes for Any Occasion
Prix pour les trois: EUR 90,02

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Descriptions du produit



I'd never come across a chocolate gingerbread, and after making this one for the first time, I wondered why not. There's something about the glottally thickening wodge of chocolate chip and cocoa that just intensifies the rich spices of gingerbread. The chocolate chips add texture and nubbly treat within. This is very rich, very strong: not for children, but perfect for the rest of us.

Makes about 12 slabs

For the Cake:
175g unsalted butter
125g dark muscovado sugar
2 tablespoons caster sugar
200g golden syrup
200g black treacle or molasses
1/4 teaspoon ground cloves
1 teaspoon ground cinnamon
2 teaspoons ground ginger
1 1/4 teaspoons bicarbonate of soda
2 tablespoons warm water
2 eggs
250ml milk
275g plain flour
40g cocoa
175g chocolate chips

For the Icing:
250g icing sugar
30g unsalted butter
1 tablespoon cocoa
60ml ginger ale

Preheat the oven to gas mark 3/170° C and tear off a big piece of baking parchment to line the bottom and sides of a roasting tin of approximately 30 x 20 x 5cm deep.

In a decent-sized saucepan, melt the butter along with the sugars, golden syrup, treacle or molasses, cloves, cinnamon and ground ginger. In a cup dissolve the bicarbonate of soda in the water. Take the saucepan off the heat and beat in the eggs, milk and bicarb in its water. Stir in the flour and cocoa and beat with a wooden spoon to mix. Fold in the chocolate chips, pour into the lined tin and bake for about 45 minutes until risen and firm. It will be slightly damp underneath the set top and that's the way you want it.

Remove to a wire rack and let cool in the tin. Once cool, get on with the icing.

Sieve the icing sugar. In a heavy-based saucepan heat the butter, cocoa and ginger ale. Once the butter's melted, whisk in the icing sugar. Lift the chocolate gingerbread out of the tin and unwrap the paper. Pour over the icing just to cover the top and cut into fat slabs when set.

I am never so innocently happy as when making roast chicken. This is a more work-intensive take on it, but the supreme dish for a feast: the bronze-breasted, crisp-skinned birds come to the table bursting with their sour-sweet rice stuffing. As I’ve said about turkey, in a very primitive way, the stuffing is meant to remind us of the fullness of life, which is what a feast essentially celebrates.

The rice stuffing takes on a deep savoury meatiness as it absorbs more flavour than you ever thought a chicken could have, but the only problem is you don’t get much more than a spoonful or two per person like this. You do lose some flavour, but it’s worth cooking a batch of the rice mixture in a saucepan, too, in which case use chicken stock (mine is, as ever, concentrated-instant not freshly made, though fresh organic stock from a supermarket tub would be a wonderful alternative) rather than water as you need to oomph up flavour. And when the rice in the pan is cooked, fork in a little butter as you add the parsley, sprinkling with more parsley and a few toasted pinenuts in the serving dish.

Please don’t feel this Georgian stuffed chicken must be cooked only as a part of the full-on feast. I don’t deny it’s particularly good with the beetroot and beans on pages 313 and 315, neither of which could remotely be called quick everyday recipes, but without the cheesebread and melon beforehand, this makes a fabulous weekend lunch that wouldn’t be ludicrously exhausting to make. Especially since the beetroot can be wrapped in foil and roasted the night before as you veg out in front of the TV, leaving you with a not too labour-intensive morning ahead and a lunch that’s really worth inviting people to.

As part of a feast, though, no part of this meal requires defence or apology for the work involved. A feast demands concentrated effort and there is no point embarking on one unless you take a policy decision to enjoy the bustling preparations. This may not be possible very often, but when it is, try and go with it. If you choose to cook, it can, in the right frame of mind, feel like a devotional activity, a way to celebrate being alive; if you’re forced into it, then it’s drudgery.

Serves 8

2 x 2.25kg chickens
30g soft butter

60g butter (plus fat from inside the chicken cavity)
2 onions
2 cloves garlic
200g basmati rice
80g dried sour cherries, roughly chopped
500ml water
4 tablespoons chopped parsley

For the stuffing, melt butter along with any gobbets of fat from the chicken’s cavity in a wide saucepan (one that has a lid). Process or finely chop the onion and garlic, and add to the pan with the butter, frying over a medium heat until the onion softens and begins to colour.

Discard bits of the rendered chicken, add the rice and chopped cherries, and give everything a good stir so that the rice becomes slicked with the fat. Add the water and a sprinkling of salt and bring to the boil, then clamp on the lid and cook at the lowest heat possible for 15 minutes. While the rice is cooking, preheat your oven to gas mark 7/220°C. When the rice is ready, by which I mean, all the water will be absorbed and the rice be more or less cooked, fork through the chopped parsley and season with salt and pepper.

Spoon the cherry-studded rice into the cavities of both chickens, and secure the openings with two or three cocktail sticks. The easiest way to do this is to pinch together the flaps of skin from each side of the cavity and make a stitch to hold them with a cocktail stick.

Rub the secured chickens with the butter and roast in the oven for 1 1/2—2 hours. The skin should be golden and crispy and the meat cooked through; test by piercing the bird between thigh and body and if juices run clear, the chicken’s ready. The reason why the chickens take longer than you would normally give them is twofold: in the first instance, the rice stuffing impedes the flow of hot air; in the second, having two birds in the oven tends to make each take longer to brown.

Pull out the cocktail sticks and let the chickens rest before carving.

From the Hardcover edition. --Ce texte fait référence à une édition épuisée ou non disponible de ce titre.

Revue de presse

"Lovely photographs clear recipes great stress-busting tips" (Lydia Slater Sunday Times)

"Heartwarming, passionate, informed, refreshingly uncomplicated and full of ideas, Feast is destined to become a classic like How to Eat" (Mrs D-Daily (Blog))

"As clever and inspiring as ever" (Jeanette Winterson Evening Standard)

"She makes cooking seem like a real pleasure" (Aileen Reed Sunday Telegraph)

"A great sense of place and occasion in a recipe book... Nigella is a very talented and evocative food writer" (Time Out) --Ce texte fait référence à une édition épuisée ou non disponible de ce titre.

Détails sur le produit

  • Relié: 480 pages
  • Editeur : Hachette Books (27 octobre 2004)
  • Langue : Anglais
  • ISBN-10: 1401301363
  • ISBN-13: 978-1401301361
  • Dimensions du produit: 18,9 x 24,6 cm
  • Moyenne des commentaires client : 5.0 étoiles sur 5  Voir tous les commentaires (3 commentaires client)
  • Classement des meilleures ventes d'Amazon: 176.869 en Livres anglais et étrangers (Voir les 100 premiers en Livres anglais et étrangers)
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6 internautes sur 6 ont trouvé ce commentaire utile  Par Nathalie de Beaumont le 11 janvier 2007
Format: Relié
Magnifique ce livre que nous avons commandé dès sa sortie. De nombreuses recettes testées toutes plus géniales les unes que les autres sophistiquées ou non. A lire et à relire, à cuisiner et à faire partager, un de nos préférés.... Merci Nigella à quand le prochain ?
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1 internautes sur 1 ont trouvé ce commentaire utile  Par Cheyenne le 1 septembre 2010
Format: Broché
C'est un des livres à avoir, il y a plusieurs thémes: Noël, Pâques, Halloween, cuisine pour les enfants...et non seulement elle partage avec nous ses expériences culinaires, mais également sa vie quoitidienne, le tout accompagné de magnifiques photos. A avoir absolument!
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1 internautes sur 1 ont trouvé ce commentaire utile  Par B. De La Vaux le 17 novembre 2009
Format: Broché
What can I say , it's a very good book for cooking
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Commentaires client les plus utiles sur Amazon.com (beta)

Amazon.com: 55 commentaires
91 internautes sur 98 ont trouvé ce commentaire utile 
Good answers for "oh geez, what am I going to feed them?" 6 novembre 2004
Par Esther Schindler - Publié sur Amazon.com
Format: Relié
Nigella Lawson seems to be the kind of cookbook author who causes people to respond to *her* more than her recipes. I suppose some of that is inevitable, as she has the sort of sultry girl-next-door looks that make us ordinary women contemplate a pact with the devil. But the book is, after all, about the recipes and menu guidance she provides. And I think she does a very good job at that, indeed.

This isn't simply a "holiday recipes" book; Lawson takes the "feast" theme to heart, and gives recipes for all sorts of occasions in which you're apt to be called to the kitchen. Sure, that includes Thanksgiving and Christmas (which she lumps together), as well as Valentine's day and Rosh Hashanah. But it also includes "a Georgian feast" (whose menu includes green beans in herbed yogurt, walnut crescents, and a chicken stuffed with basmati, garlic, and sour cherries), several feasts for making with/for children (the Halloween recipes include a "slime soup" -- actually a pea and cheese soup), and even a set of dishes to cook for funerals and grieving friends. Not to mention feasts for oneself, such as things to cook at midnight.

As you may have gathered, these recipes are organized by the nature of the event, which could get tedious if you wanted to look for all the soup recipes. But isn't that the point?

The recipes -- let's get to the meat of the matter, so to speak. While I don't think I'm going to change all my traditional dishes, I'm guaranteed to be inspired by some of her suggestions. I certainly am looking forward to using up my Thanksgiving turkey leftovers in her "North American Salad" (wild rice, dried cranberries, cooked turkey, cranberry sauce, pecans and parsley). The "easy holiday trifle" -- which uses dried apricots, cardamom, and a panettone -- is likely to be my contribution to the Christmas buffet. And I'm planning to make the "stilton rarebit with walnut and bibb lettuce salad" this weekend. Hmm, maybe I'll do it _now_.

I own a lot of cookbooks that seem to have only one or two good recipes. This one clearly doesn't suffer from that affliction.
23 internautes sur 24 ont trouvé ce commentaire utile 
"Feast" is a "Feast," in every way. 21 octobre 2004
Par Randall Koll - Publié sur Amazon.com
Format: Relié
I can say, without embarrassment, that it took Nigella Lawson to get me to cook. Through her words, wisdom, and her book "Forever Summer" - with it's abundance of lamb, mint, and lemon - Nigella not only introduced me to the ease of cooking, but also to the mystery of spices and spice mixtures such as Sumac and Zatar. And perhaps, more importantly, Nigella and "Forever Summer" provided me with a healthy portion of reliable recipes to cook, eat, and enjoy with friends. "Feast," is like part two of my culinary education.

"Feast" is full of recipes for good food, cookable food, the kind of food you want to eat. The kind of food you want on your table when you celebrate, entertain family and friends, or when it's just dinner for two or even one. True to Lawson's style, nothing is to fussy or labor intensive. Whatever labor you put in you get back ten-fold in the results.

While Lawson does occasionally borrow from her earlier books like "How To Eat" and "Nigella Bites," it's only to offer up a different version of the dish, and it's often even better. And, it's refreshing that when Nigella uses a recipe found in another cookbook, she gives credit to the chef and the book. Then of course she twists and tweaks the recipe: making it even better.

"Feast" is my fall 2004 cooking bible.
28 internautes sur 31 ont trouvé ce commentaire utile 
Take note if you're making the chocolate orange cake 23 juillet 2005
Par Ingrid George - Publié sur Amazon.com
Format: Relié
There is a mistake in the body of the recipe that may lead you to believe the cake contains butter. Supposedly, it does not, and this was a mistake on the part of the American publisher. I want future purchasers to know this so you won't have to spend an agonizing afternoon like I just did, second-guessing a recipe (and guessing wrong that butter does belong in the cake) the day before I planned to serve this cake at a party. (It's gluten free, great for your celiac friends.)

Now that I've got THAT off my chest ... I love this book! It made Christmas dinner a hit (the Brussels sprout recipe is divine!), and it is beautiful to look at and a pleasure to read, as are all of Nigella's books. Just mark that butter thing on the chocolate orange cake, and you'll be fine.
17 internautes sur 18 ont trouvé ce commentaire utile 
A feast can be a daily extravagance after all 30 mai 2008
Par - Kasia S. - Publié sur Amazon.com
Format: Relié Achat vérifié
Nigella is my original muse, she single handedly got me back into the kitchen and cooking when the days of making cookies with my grandmother passed and I had to start doing it on my own. I have all of her books and honestly they are something one can actually cook from, my shelves are bending from the amount of cookbooks they house but only half are being used to make dinners and cakes, others I look at for inspiration and for pictures but Nigella's recipes are worth every penny one spends on a cookbook. I can't express my love and gratitude for this woman; she's intelligent, cheerful, honest a magnificent food writer who actually got me into writing as well, I even got my first KitchenAid mixer because she used her so much to make all of her delectable treats. So fear not, this and other books that she penned are not only gorgeous to look at but they can help anyone put something mouth watering on the table in no time. This one has pictures on almost every page and a short little bit of how this came to be or how she eats it before each recipe, probably my favorite part of the book.

This book is broken into occasions rather than seasons or ingredients - Thanksgiving & Christmas, New Year, Meatless Feasts, Valentine's Day, Easter, Passover, Breakfast, Kitchen Feasts, Kiddiefeast, Cut-out Cookies, Chocolate Cake Hall of Fame, A Georgian Feast, Eid, Ultimate Feasts, Hallowe'en, Rosh Hashanah, A Venetian Feast, Festival of Lights, Partytime, Midnight Feast, Wedding Feast, Funeral Feast ( somber I know but the food is actually very appropriate and having herself lose her mother, sister and first husband to cancer, Nigella is still living life and making the best of what she has) so no matter what one celebrates they can find something good in this super large volume. I have to admit that I use this daily and don't wait for special occasions.

Feast is probably her biggest ( thickest) book to date, and I made some good things from it. Let me tell you, the Pumpkin Cheesecake (on page 68 ) was my first cheesecake and no only was it ridiculously easy it turned out so good I was shocked I made it myself. There was a suggestion for Butterscotch sauce on the page to pour on top, I made it as well ( gotta love the pairing suggestions) and the combination was just divine. The sauce would also go well on something like an apple and macadamia nut crumble or anything thatis sweet.

Gingerbread muffins on page 91 were so warm and cozy I make them in cold weather to keep the chill of, the trouble is stopping at one. If you want your house to smell like a home, make this!

Roast Loin of pork with caraway, lemon and garlic - spicy fragrant, nothing ordinary about this simple to make dinner, makes great leftovers as the rub on top intensifies.

Chicken Pot Pie - I guarantee that after this one no one will be shopping for it in the frozen section of their supermarket, flaky dough, creamy hot center, lost of peas, ham and chicken in sauce, the only caution is not burning the tongue as it's hard not to gobble up.

There's even Muttar Paneer - an excellent Indian dish, makes me feel silly for ever thinking it was hard to make. Now I can control the ingredients and how much salt and fat goes into it, one can make a healthy lunch out of an exotic staple after all.

This book has everything, I don't know how this woman thinks it all up, but she makes these recipes and writes about them, she feeds them to her children and friends, real people are involved into bringing this book to life and it shows.

- Kasia S.
17 internautes sur 19 ont trouvé ce commentaire utile 
A Magnificent Feast! 12 novembre 2004
Par crazyforgems - Publié sur Amazon.com
Format: Relié
Nigella Lawson's "Feast" is a fabulous cookbook for most people, not just those about to prepare a Thanksgiving Dinner (though it is great for them too).

"Feast" celebrates Lawson's unique take on cooking and on life. She is a strong proponent of being comfortable in your own kitchen and at your own party. She eschews "perfectionism" (e.g., perfect flowers as centerpieces, exquisite appetizers) for good, home cooked food and comfort.

Lawson's definition of a feast has breadth and depth. This book includes sections on the traditional Holidays both secular and non-secular (Christmas, Thanksgiving, Hannukah, Eid-Muslim, Halloween). However, she also has suggestions for a "One Person Feast" or a "Venetian Feast" (which would make for a great dinner party)and other such events. MOST notably, she includes a section on a feast for a funeral with thoughtful suggestions on food to bring to the home of the bereaved.

Lawson's cookbooks can be read as books. In fact, I recommend that's how you begin with "Feast": read it from cover to cover. Her prose is witty, sly and friendly. You feel as if she's standing there in the kitchen with you.

Finally, the recipes are terrific. You'll find great soups that you can use anywhere (you may want to rename the Halloween "slime soup" but you can serve it in the summer), wonderful suggestions for roasts (e.g., roiled loin of pork cinghiale, Georgian chicken), side dishes (brussel sprouts with chestnuts and pancetta), and desserts ( a flourless chocolate orange cake) that can be used any day and any time of year, feast or no feast.

I cannot recommend this book enough to lovers of food and cooking everywhere.
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