How to Eat: The Pleasures and Principles of Good Food by Nigella Lawson

By Nigella Lawson

Via her wildly renowned tv exhibits, her 5 bestselling cookbooks, her line of kitchenware, and her widespread media appearances, Nigella Lawson has emerged as one of many foodstuff world's such a lot seductive personalities. easy methods to devour is the e-book that all started it all—Nigella's signature, all-purpose cookbook, brimming with easygoing mealtime innovations and 350 mouthwatering recipes, from a really chic Tarragon French Roast chook to a wholly decadent Chocolate Raspberry Pudding Cake. here's Nigella's overall (and completely impossible to resist) method of food—the ebook that lays naked her secrets and techniques for locating excitement within the basic issues that we prepare dinner and devour each day.

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I prefer canning jars with lids that seal tightly. Don’t use paper or cardboard, as they will absorb the herbs’ oil. Seeds and leaves should be left whole to retain as much flavor as possible. They will last for months stored this way and kept in a cool, dark cupboard. Hot Stuff Even if the herbs appear dry, it’s always possible that they could have retained a little moisture. Check the jars every day for the first week or so for any sign of moisture. If you see condensation or signs of any mold, remove the herbs and repeat the drying process.

A favorite herb of Aphrodite, marjoram was once believed to induce dreams of one’s future mate. As a symbol of love and happiness, marjoram wreaths crowned the wedding couple and adorned gravesites. Hippocrates used it as an antiseptic, and the Egyptians used it as a disinfectant. In the Middle Ages, it was chewed to relieve toothaches and indigestion. Mint Minthe is the name of Hades’ lover. In retaliation, she was turned into a low-growing herb by his wife Persephone, destined to be stepped upon for all eternity.

This exercise can help you understand how flavors work together, and may spark your culinary creativity. BVS:SOabG]c

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