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Forever Summer (Anglais) Relié – 2 avril 2003

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Rice Paper Rolls

I'll be honest with you: I had longed to make some version of these little rolls for years but either essential laziness or fear that they would be frighteningly complicated put me off. Now that I've made them, I can't quite see what I was on about. Fiddly they may be, but I think they must be one of the easiest recipes to make in the whole book. And also one of the loveliest: there is something about the light, unwheatenness of rice pasta (which in effect these sheets just are) and the bundles of fresh herbs within that make them compulsive and uplifting eating. you can, and this is how I ate them first in a Vietnamese restaurant, add some cooked prawns, and cooled, stir-fried chopped pork along with the herbs and rice vermicelli, but I can't honestly see that you need to.

You can often find the rice pancakes, or rice sheets (emphatically not rice paper) in the supermarket. If you're unlucky in this respect, you will have to track down an Asian store, which offers a gastro-reward of its own.

100 g rice vermicelli
1 tablespoon rice vinegar
1 tablespoon soy sauce
1 tablespoon Thai fish sauce
bunch fresh mint, roughly chopped
bunch fresh Thai basil, roughly chopped
half a cucumber, cut into thin batons
6 spring onions, finely sliced
12 rice pancakes
soy sauce for serving (optional)

Soak the vermicelli according to the instructions on the packet, and drain once the translucent threads are rehydrated.

Flavour the vermicelli with the rice vinegar, soy and fish sauces, and then add the chopped herbs, cucumber and spring onions. Mix gently with your hands to try to combine the noodles, herbs and vegetables.

Soak the rice pancakes (again, according to packet instructions) in a shallow bowl of hot water and then lay each one on a tea towel to pat dry. Run a fairly narrow strip of noodle mixture down the middle of the pancake, fold over one half and then carefully roll it up as tightly as you can. Slice each roll into four and then arrange them on a plate.

If you want, pour some soy sauce into a few little bowls for dipping the rolls into as you eat. They are also fabulous with the Vietnamese dipping sauce, in the form of the dressing on page 75.

Makes 48 rolls. --Ce texte fait référence à une édition épuisée ou non disponible de ce titre.

Revue de presse

"As reliably mouthwatering as ever...with images of warmth and mediterranean climes" (Time Out)

"Her recipes are rich and motherly and sustaining and sexy, just as she is" (Observer)

"All Nigella's food is comfort food, in the end...what she shares with us is the way the world tastes best to her" (Evening Standard) --Ce texte fait référence à une édition épuisée ou non disponible de ce titre.

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Couverture | Copyright | Table des matières | Extrait | Index | Quatrième de couverture
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Format: Relié
Comme toujours j'adore les livres de Nigella Lawson, un seul regret pourtant que le livre (ou l'inverse) ne suive pas la thématique couleur des émisssions TV.
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l'état du livre était bonne occasion...
Il est arrivé complètement déchiré j'ai du tout scotché... Pas au top moi qui suis une grande fan de livres de cuisine
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Commentaires client les plus utiles sur Amazon.com (beta)

Amazon.com: HASH(0x9c53bc54) étoiles sur 5 59 commentaires
57 internautes sur 57 ont trouvé ce commentaire utile 
HASH(0x9c55c6b4) étoiles sur 5 Summer every day of the year 3 avril 2003
Par Kasey M. Moctezuma - Publié sur Amazon.com
Format: Relié
I am an admitted fan of Nigella Lawson's cookbooks. I bought this one on ... months ago, and it has since become a faithful friend in the kitchen. While I cannot say that I use it as much as HOw To Eat, which is a virtual cooking bible, it has some fantastic recipes that have become instant classics, such as the seared mustard coated salmon, which is light, flavorful and so easy it makes you almost feel guilty to accept all of the compliments - or the figs for a thousand and one nights that is almost effortless, but so full of flavor, with rosewater, cinnamon, butter, orange and mascarpone. YOu just have to trust me on how good this tastes. This book is full of creative and flavorful salads and soup that borrow from a few different cultures (the beet and dill salad is very Russian). There are some very nice Asian style fish dishes, as well as plenty of meat recipes, on the grill and off. The book finishes with plenty of summery old fashioned ice cream recipes, shortbreads, etc. and the last chapter is full of fun cocktails, mostly fruit based, both classic and new. The fare in this book tends to be a little bit lighter (summer!) and there seem to be even more easy to prepare recipes (that do not sacrifice flavor!) This book will be a happy addition to your cookbook collection. :)
29 internautes sur 29 ont trouvé ce commentaire utile 
HASH(0x9c55c708) étoiles sur 5 Easy, breezy recipes for sunny days or the depths of winter 7 avril 2003
Par drdebs - Publié sur Amazon.com
Format: Relié
Like the previous reviewer said, you probably already know if you like Nigella, or find her aggravating. I think she's marvelous--and one of the best cooking writers today. What this means is that this book is more than just a collection of delicious recipes: it is also full of Nigella's thoughts on memorable meals, the values of simplicity and canned broth, and suggestions for menus. Lawson has the ability to write about food in a way that makes you almost taste it. The recipes in this book are easy, many taking next to no time to cook and very few ingredients. There is plenty of ethnic cuisine (Moroccan, Mediterranean, Indian, Thai) as well as a scrumptious recipe for honey semifreddo (no ice cream maker required!) This would make a wonderful hostess or housewarming gift, but buy 2 copies since you'll want one as well. Mine arrived 7 days ago and has already got grease spots from use. With scores of cookbooks available, Nigella can be relied upon to write a book that is worth the cover price, and will get heavy use!
37 internautes sur 40 ont trouvé ce commentaire utile 
HASH(0x9c55cb40) étoiles sur 5 Nigella can cook the Food of the Gods 5 mai 2003
Par Joanna D. - Publié sur Amazon.com
Format: Relié
I love summer food, I like watching Nigella; how that girl can eat! In the age of cigarette-smoking, diet-drink swilling models who look at each bite of food as if it were arsenic-laden, she is a testament to healthy appetites. But is her food more than a posh fad of public television?
Mmmm, yes, this lady can cook. I would keep this book just for the mustard coated salmon. Many of the recipes are Mediterranean inspired (simple mussels in wine sauce) but she strays wickedly from Europe into the Orient with cold soba noodles, a real favorite of mine.
She does rely for some of the desserts on marscapone (rich Italian cream cheese) which has to be trekked in from the Italian Market in Philadelphia by caravan and only ends up on my hips, so why bother? Some of the other rare ingredients are hard for me, in semi-rural Delaware to come by as well. (rosewater, fresh figs, better add these to the caravan order.) We do have great fish here in the Chesapeake, but even if you are in landlocked Iowa, there is a lot of good stuff here for summer entertaining and for tempting you to eat healthy, interesting things in the hot months. Her use of vegetables (yellow squash soup, carrot salad, beets) is original and wonderful. High time we had a new set of creative veggie recipes and here they are.
By the way, the mustard coating works well on bluefish, though one is not supposed to eat a lot of bluefish. But fishing for these little fighters is so much fun. If you eat a blue now and then, try the salmon recipe out on them, too.
30 internautes sur 32 ont trouvé ce commentaire utile 
HASH(0x9c55cf0c) étoiles sur 5 Cheering, distinctive, and inspiring. 1 avril 2003
Par Un client - Publié sur Amazon.com
Format: Relié
If you already know Nigella, you already know how you feel about her. But if you don't know Nigella yet, you should know that she is absolutely unlike anyone else. Even when she is writing about things I would never in my life cook (and for me this is true of many of her recipes, even though I live to experiment in the kitchen), I learn from her. She helps me understand, by way of contrast, what my assumptions about food and ingredients and the experience of eating are. And without a doubt, my life and my eating are more pleasing because of her model and her influence. Even if you don't want to cook each of her recipes, she is inspiring and thought-provoking. And this is not to say that I don't want to cook her recipes! With each of her books, I have had almost epiphanic revelations: I can cook something I thought I never would. From this book, I think that recipe is the Rice Paper Rolls, little Vietnamese wraps stuffed with basil, cucumber, rice noodles, and a homemade sauce comprised of ingredients I always have on hand. This is the sort of thing I long to eat, but always think is too exotic for me to make at home. But Nigella helps me realize that's ridiculous, that in fact I have almost everything I need, but I just needed permission to assemble them. Other recipes I'm excited about are the Happiness Soup (yellow squash and basmati rice in turmeric-infused chicken stock), cold Soba noodles with sesame seeds and soy-honey sauce, carrot and peanut salad, ginger-cured salmon, chocolate raspberry pavlova, lemon cupcakes, roasted-peach ice cream, and margarita ice cream. Indeed the cheering part of the book, for me, is the final 3 sections, on desserts (mostly fruity ones), ice cream, and cocktails. Nigella is masterful at conjuring up that fantasied sense of pleasure and accomplishment that cooking ideally gives you, and I can happily loll around imagining a summer of her food for hours. If you have an ice cream maker that you don't use often enough, buy this book. If you're dreading the summer because you think you're going to miss cooking, this book is absolutely mandatory for you! In short: this is exciting, fabulous Nigella reading, more coherent and interesting I think than Nigella Bites. She is chatty and funny and original here. If you're not the sort of person who reads cookbooks for those reasons, then I'm not sure I can be of any use to you!
44 internautes sur 49 ont trouvé ce commentaire utile 
HASH(0x9c55cc9c) étoiles sur 5 Great addition to your Nigella arsenal 19 avril 2003
Par Michael T. Rognlien - Publié sur Amazon.com
Format: Relié Achat vérifié
My only criticism of Nigella Lawson's other cookbooks (a term that seems inadequate to describe her work) is that many of the recipes included are heavy in starch and not the greatest for low-carb eaters.
This book is a lot different. Whether it's because of the fact that most people eat "lighter" foods in summer or because she wanted a lower-carb addition to her impressive lineup of books, this book is GREAT. Lots of great salads, light desserts, fish/meat for grilling. As always, the pictures and overall production quality of the book are great as well.
This one is not as narrative as previous books she's released, but a must-have for Nigella fans and anyone who just wants to make some relatively simple but elegant meals in the summer.
For more traditional work/recipes try "How to Eat" and for the ultimate dessert manual, "How To Be a Domestic Goddess" ..
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