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Nigellissima: Easy Italian-Inspired Recipes (Anglais) Relié – 12 février 2013

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Descriptions du produit

Revue de presse


An Observer Best Book [2012]
A Sunday Times Best Book [2012]
“Easy style, friendly chatter, simple directions, short list of ingredients and delicious results.”
National Post
“Italy has clearly formed Ms. Lawson’s palate, but this book incorporates her British, American and working-parent cooking habits to produce a friendly mix of recipes…. Modern, accurate and useful.”
Julia Moskin, The New York Times 
“The cuisine of Italy puts the author in a playful mood and the results are delightful. This feels like her freshest book since How to Eat 13 years ago…. Every page sparkles with her infectious desire ‘to be Italian.’”
The Sunday Times (Best Book)
“Expect bold, attractive flavours and well-presented instructions.”
Daily Express
“Nigella is positively Sophia Lorenesque here, which fits rather nicely with the food—a kind of naturalised Notting Hill version of Italian dishes.”
—Tom Sutcliffe, The Independent
“Nigella deals with the question of authenticity in a characteristically intelligent, crisply argued and well-written way.”
The Guardian --Ce texte fait référence à une édition épuisée ou non disponible de ce titre.

Présentation de l'éditeur

Nigellissima, like the Italian cooking from which it takes its inspiration, is a celebration of food that is fresh, delicious, and unpretentious. Here Nigella Lawson serves up 120 straightforward and mouthwatering recipes that are quick and easy yet elevate weeknight meals into no-fuss feasts.
“It was when I was sixteen or seventeen that I decided to be Italian. Not that it was a conscious decision . . . No: I simply felt drawn to Italy,” writes Nigella. And so it was that before she was a Food Network star and bestselling cookbook author, Nigella found her way to Florence, where she learned to cook like an Italian.  Indeed, Italian cooking is trademark Nigella: light on touch but robust with flavor.
With beautiful color photographs to inspire, Nigellissima has all the hallmarks of traditional Italian fare in its faithfulness to the freshest ingredients and simplest methods.  From pasta and meat to fish, vegetables, and, of course, dolci, this cook’s tour has something for every mood, season, and occasion: Curly-Edged Pasta with Lamb Ragu is the perfect salve for a winter’s night, while tangy and light Spaghettini with Lemon and Garlic Breadcrumbs takes just minutes to prepare. Meatzza, the favorite at Nigella’s table, is a meatball mixture pressed into a pan and finished with traditional Margherita ingredients—or whatever you may have on hand. And the versatile Baby Eggplant with Oregano and Red Onion works beautifully as a starter or side or as dinner sprinkled with ricotta salata or crumbled feta. Here, too, are Green Beans with Pistachio Pesto, Roast Butternut with Sage and Pine Nuts, and fluffy Mascarpone Mash, Nigella’s twist on mashed potatoes.  Never an afterthought, Nigella’s low-maintenance “sweet things” include Instant Chocolate-Orange Mousse; light, doughnut-like Sambuca Kisses; and One-Step No-Churn Coffee Ice Cream, to name just a few.
Nigella believes that every ingredient must earn its place in a recipe, and she gives tips and techniques for making the most of your time in the kitchen. For example, a stash of sweet vermouth saves you from opening a bottle when you need just a splash. If a recipe calls for the juice of a lemon, Nigella uses the zest, too—that’s where its force and fragrance lie. She guides you to stocking your pantry with a few supermarket ingredients and shows you how to make the most of them for spontaneous meals that taste boldly Italian.
Nigellissima is a love letter to the pleasures of cooking—and eating—the way Italians do. With a nod to the traditional but in Nigella’s trademark style, here are recipes that excite the imagination without stressing the cook.

Détails sur le produit

  • Relié: 288 pages
  • Editeur : Clarkson Potter (12 février 2013)
  • Langue : Anglais
  • ISBN-10: 077043701X
  • ISBN-13: 978-0770437015
  • Dimensions du produit: 22,3 x 2,6 x 25,5 cm
  • Moyenne des commentaires client : 4.0 étoiles sur 5  Voir tous les commentaires (3 commentaires client)
  • Classement des meilleures ventes d'Amazon: 217.075 en Livres anglais et étrangers (Voir les 100 premiers en Livres anglais et étrangers)
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Par PAPATI sur 24 juillet 2013
Format: Relié Achat vérifié
Nigella a su, encore une fois, personnaliser ces recettes. Je les apprécie car non seulement, elles sont toujours surprenantes, mais également exhaustives - contrairement à d'autres, Nigelle révèle tous ses secrets et il ne manque jamais une étape ou un ingrédient. Définitivement fan !
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Par ID sur 11 avril 2013
Format: Relié
J'ai plusieurs livres de Nigella Lawson et j'ai immédiatement accroché avec celui-ci: la dizaine de recettes essayées étaient excellentes et faciles à réaliser. Seul bémol: listes d'ingrédients assez longues et souvent utilisés en petite quantité me laissent avec nombre de paquets entamés.
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1 internautes sur 2 ont trouvé ce commentaire utile  Par Me x sur 20 février 2013
Format: Relié Achat vérifié
J'adore Nigella Lawson et j'achète tous ses livres. Celui-ci est le même que Nigellissima "Instant italian inspiration". Seule la couverture est différente. Dommage que ce ne soit pas précisé sur le site....
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Commentaires client les plus utiles sur (beta) 71 commentaires
37 internautes sur 38 ont trouvé ce commentaire utile 
Complete list of recipes 27 mars 2013
Par LGM - Publié sur
Format: Relié
I have made just one dish from this book -- the Italian Tray Bake -- and it turned out great. It's a simple recipe that calls for roasting chicken, Italian sausages and potatoes all in one tray. Easy and delicious.

I normally would not leave a review for a cookbook which I've made only one recipe for, but I made an exception for two reasons: 1) I see no other reviewer has yet to list all the recipes 2) I have flagged so many recipes for this cookbook that I want to try so I thought this book warranted it.

Here's a full list:

<< PASTA >>
Sicilian Pasta with Tomatoes, Garlic & Almonds
Pasta with Zucchini
Yellow Spaghetti
Curly-Edged Pasta with Lamb Ragu
Green Pasta with Blue Cheese
Fettuccine with Mushrooms, Marsala & Mascarpone
Mini Macaroni & Cheese All'Italiana
Quick Calabrian Lasagna
Spaghettini with Lemon & Garlic Bread Crumbs
Tortelloni Minestrone
Spelt Spaghetti with Olives & Anchovies
Back-to-Black Spaghetti
Squid Spaghetti
Pasta with Mackerel, Marsala & Pine Nuts
Shrimp Pasta Rosa
Spaghetti with Tuna, Lemon & Arugula
Sardinian Couscous with Clams
Chili Crab Risotto
Pasta Risotto with Peas & Pancetta
Farro Risotto with Mushrooms

Lamb Cutlets with Mint, Chili & Golden Potatoes
Lamb Steaks with Anchovies & Thyme
Butterflied Leg of Lamb with Bay Leaves & Balsamic Vinegar
Pork Chops with Fennel Seeds & Allspice
Pork Loin with Parma Ham & Oregano
Venetian Stew
Beef Pizzaiola
Tagliata for Two
Shortcut Sausage Meatballs
Sausages with Beans & Roasted Red Peppers
Monkfish Wrapped in Rosemary, Lemon & Parma Ham
Squid & Shrimp with Chili & Marjoram
Cod with Broccolini & Chili
Italian Tempura Shrimp
Tuscan Tuna Tartare
Italian Tray Bake
Chicken Under a Brick
Chicken with Tomatoes & Peppers
Chicken with Tarragon Salsa Verde
Italian Roast Chicken with Bell Peppers & Olives

Baby Eggplant with Oregano & Red Onion
Green Beans with Pistachio Pesto
Cherry Tomatoes with Olives
Peas with Pancetta
Roast Butternut with Sage & Pine Nuts
Braised Fava Beans, Peas & Artichokes with Thyme & Mint
Roast Red Onions with Basil
Spinach Baked with Ricotta & Nutmeg
Savoy Cabbage with Potatoes, Fennel Seeds & Taleggio
Garlic Mushrooms with Chili & Lemon
Roast Brussels Sprouts with Rosemary, Lemon & Pecorino
Broccolini with Parmesan & Lemon
Sicilian Cauliflower Salad
Cannellini Beans with Rosemary
Italian Golden Lentils
Gnocchi Gratin
Mascarpone Mashed Potatoes
Saffron Orzotto
Mock Mash
Tuscan Fries

Figs with Honey-Cream & Pistachios
Iced Berries with Limoncello White Chocolate Sauce
Instant Chocolate-Orange Mousse
Sambuca Kisses
Licorice Pudding
Panna Cotta Three Ways
Vanilla Panna Cotta
Coffee Panna Cotta
Nutella Panna Cotta
Mascarpone & Ricotta Crepes with Rum-Steeped Strawberries
Vanilla Mousse with Berries & Pistachios
Meringue Gelato Cake with Chocolate Sauce
Chocolate Sauce
One-Step No-Churn Coffee Ice Cream
Double Amaretto Semifreddo with Golden-Gleaming Sauce
Chocolate Hazelnut Cheesecake
Italian Apple Pie
Apricot & Almond Crostata
Ruby-Red Plum & Amaretti Crumble
Yogurt Carton Cake
Chocolate Olive Oil Cake
Italian Breakfast Banana Bread
Aniseed Shortbread
Chocolate Pasta with Pecans & Caramel

Prosciutto-Wrapped Grissini
Crab Crostini
Gorgonzola & Cannellini Dip with a Tricolore Flourish
Panettone Dressing Squares
Parmesan Shortbreads
Polenta Triangles with Chili Tomato Sauce
Chili Tomato Sauce
Tomatoes, Mozzarella & Basil, My Way
Pappardelle with Chestnuts & Pancetta
Hearty Whole Wheat Pasta with Brussels Sprouts, Cheese & Potato
Mountain Macaroni
Pork Belly Slices with Chili & Fennel Seeds
Turkey Breast Stuffed with Italian Sausage & Marsala-Steeped Cranberries
Italian Roasted Potatoes
Romanesco with Rosemary, Garlic, Lemon & Pecorino
Renaissance Salad
Fig & Olive Chutney
Spaghetti Spice
Panettone French Toast
Cranberry & Pistachio Biscotti
Chocolate Nougat Cookies
Chocolate Salami
Cinnamon Almond Cake
Cappuccino Pavlova
Italian Christmas Pudding Cake
No-Churn Chestnut Ice Cream
Eggs in Purgatory
Pasta & Lentils

I have to agree with the reviewer who said the dessert recipes really shine in this book. I think that this cookbook is a perfect fit for my individual "dessert personality" as I have bookmarked virtually every dessert! Admittedly I do have a very sweet tooth, so your mileage may vary. But what I like about Nigella's dessert recipes is that they are refined and somewhat sophisticated without being too fussy or intimidating -- they are a little different from your normal dessert collections. For example, there are three no-churn frozen ice creams or desserts for which you don't need an ice cream maker -- a coffee ice cream, a double Amaretto Semifreddo, and a chestnut ice cream. All 3 versions of her panna cotta also look delicious, especially the one made with Nutella.

Another nice thing is that Nigella gives a short introduction to each of the recipes in which she describes her own history with the dish and/or its place within her own family's everyday eating. And she will sometimes list substitutions or options. For example, in her intro to Meatzza, she says that it is the number one requested dish in her home where there are teenage kids. Meatzza is a ground beef, tomato and cheese dish made to look like a pizza! As for alternatives, for example, she tells you how to make the panna cotta using either gelatin sheets or powdered gelatin. That's the thoughtfulness that I really appreciate with Nigella.

Last but not least, every recipe is accompanied by a picture of the dish. While not absolutely essential in a cookbook, it really does help when preparing a dish.

In the past, when I saw a review that listed all the recipes, I wondered why someone would do that. Only later on did I realize that sometimes, even with Amazon's "Look Inside" the book feature, there is no way to know what the full list of recipes is, as was the case with Nigellissima. In case you're wondering, no, I did not type all these recipe titles out. I have the electronic epub version of this cookbook and, using Sigil, an epub editor, I simply exported the recipe list to a Word document and then copied and pasted it to this review.

Every recipe book listed on this site should have a full listing of the recipes included. I don't know why they don't do that.

By the way, if you have an iOS device, there is a free app called "Nigellissima" (same name as the cookbook) you can download from iTunes. It includes 15 of the recipes from this cookbook, including the Tray Bake that I made and the Amaretto Semifreddo that I plan to make. So you can try out some of her recipes before you buy the book. It's terrific that she gives this app away free. This is just another example of how thoughtful Nigella is about her cooking and her followers.

So I hope this list helps some others out. If you are into desserts, then I think you will love this cookbook.
25 internautes sur 25 ont trouvé ce commentaire utile 
Nigella indulges in her inner Italian side. And I indulge in her recipes. 24 novembre 2012
Par Esther Schindler - Publié sur
Format: Relié Achat vérifié
I couldn't wait. Nigella Lawson's Italian cookbook was released this fall in the UK, but the US version isn't scheduled to publish here until next spring. Really, you think I could control myself that long? Of course not. So I bought the UK version (I'm not scared off by kilos rather than pounds), and I've been cooking from it for a few weeks.

Nigella describes the book as "instant Italian inspiration" and it does follow her premise that good food is worth quality time, but not so much of it that you forget to enjoy the dinner party (or just family dinner) you put together. It's not all 30-minute-meals, but there is a sense of you having OTHER things to do besides spend the day in the kitchen.

There are long-ish chapters devoted to pasta; flesh, fish & fowl; vegetables & sides; sweet things; and an Italian-inspired Christmas (which could be called ..."or other holiday meal"). So far, I've made three dishes. "Meatza" is a no-bread-dough pizza. It's basically ground beef as the crust (think: very thin meatloaf) with pizza toppings piled on top: tomato sauce, mozzarella, fresh basil. That worked fine for a midweek meal, and I bet it'd be a hit in any household with picky eaters. I also made a dinner of her pork chops with fennel seeds and allspice (which is just as good as it sounds) accompanied by spinach baked with ricotta and nutmeg (which was truly yummy, as well as super-easy). I have my eye on several other recipes, such as Taliata for Two (steak with cherry tomatoes and an oil-vinegar-chili sauce) and roast butternut squash with sage (with a bit of Gorgonzola, she says, it's suitable as a main course rather than a side dish, particularly when served with her Italian golden lentils... though I'm not sure I have seen Castlluccio lentils here in the U.S.). My Thanksgiving stand-around-and-nibble-something-with-the-beer appetizer was almost the Gorgonzola and cannellini (bean) dip served with raw red pepper, sugar snap peas, and cauliflower.

There are, however, plenty of recipes that make me think, "That's nice, but I know I'm not going to make it." Some of these are my own food preferences (I'm not fond of lamb for instance) but others are just... shrug. You may feel differently, of course.

Bottom line: This is a solidly good cookbook, but only "very good" and not quite as wonderful as Nigella Express: 130 Recipes for Good Food, Fast, or Feast: Food to Celebrate Life, or Nigella Christmas, any of which I'd recommend as a better choice as your first Nigella Cookbook. On the other hand, there's nothing at all wrong with "solidly good," especially if you love Italian food. If you like her other cookbooks, you'll like this one, too.
21 internautes sur 23 ont trouvé ce commentaire utile 
Another Fantastic Book 19 février 2013
Par jviles - Publié sur
Format: Relié
Nigellissima is an absolutley wonderful cookbook! I have had it for awhile, and only just realized that that I have been cooking habitually from it ever since it was purchased. The results have all been great, and everyone is loving all of the delicious Italian inspired meals! Nigella Lawson is truly a gift to home cooks, her recipes are simple, yes, but they always turn out special as well. They break up the repetition of the working week and allow you to prepare really special dishes when entertaining for freinds or for big specail occasions. Here, we get Italian twists on Nigella's ideas, and they are all fantasitc!
The pasta section alone would make this book a keeper. The Pasta with Zucchini reads really simple on the page, but the taste is out of this world! We wolf that one down at least once a week. The Chocolate Olive Oil Cake has become my go to cake for entertaining. It is dead easy to make, but it has such a beautiful texture and real depth of flavor. Meatzza is a firm favorite with the kids and so is the Pasta Risotto with Peas and Pancetta. TheItalian Roast Chicken with eitehr the Saffron Orzotto or the Gnocchi Gratin is the perfect show stopper for entertaining. Other favorites include: Sicilian Past with Tomatoes,Garlic,and Almonds, Yellow Spaghetti, Quick Calabrian Lasgana,Farro Risotto, Spaghettini with Lemon and Garlic Breadcrumbs, Tortelloni Minestrone, Spaghetti with Tuna, Lemon and Arugula, Tagliata for Two, Iced Berries with White Chocolate Sauce, Vanilla Mousse with Berries and Pistachios, No Churn Coffee Ice Cream, Yogurt Pot Cake, Apricot and Almond Crostata, Panettone Stuffing Squares, Cinnamon Almond Cake, and No Churn Chestnut Ice Cream. I know this looks like a huge list, but it is an honest account of all the things we have made and enjoyed multiple times.
As ever, the writing is witty and engaging, the book has lovely pictures, and the layout is easy to follow. This is a strong offering from one of the world's best food writers. Highly recommended!
15 internautes sur 17 ont trouvé ce commentaire utile 
Wonderful! Excellent! Amazing! Bravo, Nigella! 17 février 2013
Par WHOru - Publié sur
Format: Relié
Okay, I'm Italian-American, so I tend to be enthusiastic about Italian food to begin with.

I'm also a huge Nigella fan.

And I totally love what Nigella has come up with in this about-to-be instant classic ... a beautiful and wonderful take on Italian food from her unique (and much beloved!) perspective.

I just got the book last night and I already see so many things I want to make right now, this minute ... Calabrian Lasagna, Green Pasta with Blue Cheese, Tomatoes/Mozzarella/Basil - My Way, Chocolate Pasta with Pecans and Caramel ... to name just a very few!

Plus the layout is beautiful and really readable - one recipe per page with a nice clear ingredients list and a very-helpful bolding for the key parts of the instructions. Fantastic photos (as usual with her books) and all of her excellent asides ... the things that make a Nigella book a Nigella book in the first place.

And no repeated recipes ... everything here for the first time in book form. (A few are from articles, she says. But they're all brand-new to me.)

And it's a lovely book too. The cover is lovely.

All around a million per cent recommended!
6 internautes sur 6 ont trouvé ce commentaire utile 
Great cookbook so far. 2 mars 2013
Par B. Morehead - Publié sur
Format: Relié
Even if you never cook anything from this book, it's enjoyable reading, but I've made three recipes so far: Tuscan fries, farro risotto, and chocolate olive oil cake. The fries were easy, crisp, and delicious, even though I had my reservations about putting the potatoes into cold oil. The risotto was unlike anything I've ever eaten, but it's great. I had to take the lid off to let some liquid evaporate, but that's no big deal. I forgot to buy the Marsala for this recipe, so I substituted vermouth with a splash of brandy, so it may be even better with the Marsala. I don't see how, though. The cake was delicious also, especially when eaten warm and sprinkled with powdered sugar. It's not exactly health food, but three of the main ingredients are almonds, olive oil, and cocoa, so I'd say it's healthy as far as cakes go. I really like how Nigella writes her books, and I'm glad I added this one to my collection. Check out her Nigellissima tv series if you can.
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