Cover image for How to be a domestic goddess : baking and the art of comfort cooking
How to be a domestic goddess : baking and the art of comfort cooking
Lawson, Nigella, 1960-
Personal Author:
First edition.
Publication Information:
New York : Hyperion, 2001.
Physical Description:
viii, 374 pages : illustrations (some color) ; 26 cm
Subject Term:
Format :


Call Number
Material Type
Home Location
Item Holds
TX763 .L37 2001 Adult Non-Fiction Open Shelf
TX763 .L37 2001 Adult Non-Fiction Open Shelf

On Order



"The trouble with much modern cooking is that the mood it induces in the cook is one of skin-of-the-teeth efficiency, all briskness and little pleasure. Sometimes that's the best we can manage, but at other times we don't want to feel stressed and overstretched, but like a domestic goddess, trailing nutmeggy fumes of baking pie in our languorous wake" --from How to Be a Domestic Goddess

How to Be a Domestic Goddess is not about being a goddess, but about feeling like one. What this deliciously mouthwatering cookbook demonstrates is that it's not actually hard to bake a pan of muffins or a sponge layer cake, but the appreciation and satisfaction they bring are disproportionately high. Filled with over 220 gorgeously illustrated recipes, this book understands our anxieties, feeds our fantasies, and puts cakes, pies, pastries, preserves, puddings, breads, and cookies back in our own kitchens. The domestic goddess has to maintain her (or his) cool when faced with pastry, of course--but with Nigella Lawson's guidance, even puff pastry can be pain-free.

Author Notes

She is one of Britain's most recognized culinary personalities & the food editor for British Vogue. Her first book, How to Eat, was published to huge acclaim & was the basis for a television series in England. She has been profiled in Gourmet magazine & writes regularly for the London Observer. She lives in London.

(Publisher Provided) Nigella Lawson was born in London, England on January 6, 1960. She received a degree in medieval and modern languages from Lady Margaret Hall, Oxford University. She worked as a book reviewer and restaurant critic for The Spectator and later became the deputy literary editor of The Sunday Times. She eventually became a freelance journalist. Her first cookbook, How to Eat: The Pleasures and Principles of Good Food, was published in 1998. Her other cookbooks include How to be a Domestic Goddess: Baking and the Art of Comfort Cooking, Nigella Bites: From Family Meals to Elegant Dinners - Easy, Delectable Recipes for Any Occasion, Nigella Kitchen: Recipes from the Heart of the Home, and Nigellissima: Easy Italian-Inspired Recipes.

(Bowker Author Biography)

Reviews 1

Publisher's Weekly Review

Called "England's it girl" by Gourmet magazine, Lawson (How to Eat) brings to America her second cookbook, highly popular in England. Lawson, the food editor for British Vogue, suggests ways to feel like a domestic goddess (rather than undergo the necessary lifestyle changes to become one), taking cooks back to an era of less stress and more simple pleasures. The recipes, written in Lawson's characteristic lively, witty manner, encourage this theme. The Store-Cupboard Chocolate-Orange Cake will please the nose with its rich, intense aroma and indulge the taste buds with its full chocolate and orange flavor. The Coconut Macaroons seem soft and chewy with a concentrated coconut essence (though they may need to bake for slightly longer than the suggested 20 minutes). The chapters cover categories from cakes to pies and from chocolate to Christmas. One chapter includes recipes for kid foods as well as recipes that children can follow. The book is designed to instill confidence and capability, positing that if Nigella can make these delights with ease and in a relaxed manner, so can anyone else, "trailing nutmeggy fumes." The beautiful color photos set the mouth to watering. (Nov.) Forecast: Timed to launch with her television series Nigella Bites on the E! channel and Style networks this fall, this book will bask in the warm, fuzzy and competent glow of Lawson's renown. She'll be a hit in the U.S.; her book will get ample promo and fly off the shelves. (c) Copyright PWxyz, LLC. All rights reserved



Cappuccino Cupcakes The only thing chocolatey about these is the white chocolate in the icing: underneath is just golden coffee sponge; I think of this combination as blonde mocha. For the cupcakes: 3/4 cup self-rising cake flour 1/2 cup soft unsalted butter 7 tablespoons sugar 2 large eggs 1 teaspoon vanilla extract 1 teaspoon baking powder 1 heaped tablespoon instant espresso 2-3 tablespoons milk For the icing: 5 1/2 ounces white chocolate 1/4 cup butter 1/2 cup plus 1 tablespoon sour cream 1 2/3 cups confectioners' sugar, sifted scant teaspoon cocoa powder 12-cup muffin pan with paper baking cups Preheat the oven to 400°F. Put all the cupcake ingredients except for the milk into the food processor and blitz to combine. Pulse again, adding milk down the funnel to form a batter with a soft, dropping consistency. Spoon into the baking cups in their pan and put in the oven to cook for about 20 minutes. When ready, remove from the oven and leave in the pan to cool for 5 minutes before turning out onto a wire rack. When they're completely cold, get on with the icing. Melt the chocolate and butter in the microwave or in a double boiler, and after it's cooled a little, stir in the sour cream. Gradually beat in the sifted confectioners' sugar. And if the consistency isn't right for icing, add either hot water to thin or more sifted sugar to thicken. Spread roughly and generously over the top of each cupcake, and then dust sparingly with cocoa, by pressing a little through a tea strainer, so that they look like little cups of dusted cappuccino. Makes 12. Pistachio Macaroons These are the world's most elegant macaroons. The color alone, that waxy pale jade, perfectly matches the aromatic delicacy of their taste; and their nutty chewiness melts into the fragrant, soft paste with which they're paired. Of all the recipes in this book, this is the one of which I think I'm most proud: cookie bliss. These are perfect at the end of dinner alongside some confectioner's-sugar-dusted raspberries; or alone with coffee, gracefully piled on a plate or cake stand. Makes 20 sandwiches For the macaroons: 1/3 cup or 3 ounces pistachios 3/4 cup confectioners' sugar 2 large egg whites 1 tbsp sugar For the buttercream: 1/4 cup or 2 ounces pistachios 1 2/3 cups confectioners' sugar 1/2 cup unsalted butter, softened 2 baking sheets, lined with parchment paper Preheat the oven to 350°F. Grind the pistachios in a food processor along with the confectioners' sugar (this stops them turning into an oily mess), until as fine as dust. Whisk the egg whites until fairly stiff, but not dry, sprinkle the sugar over and whisk until very stiff. Fold the whites into the pistachio-sugar dust, and combine gently. Pipe small rounds onto your lined baking sheet, using a plain 1/2-inch nozzle. Let them sit for about 10 minutes to form a skin. Then put in the oven and cook for 10-12 minutes: they should be set, but not dried out. Remove from the oven and let cool, still on their sheets, while you get on with the filling. This is simple work: grind the nuts and confectioners' sugar in the processoor as before; then cream the butter and continue creaming as you add the nut dust. Make sure you have a well-combined soft buttercream. Then simply sandwich the macaroons together. Excerpted from How to be a Domestic Goddess: Baking and the Art of Comfort Cooking by Nigella Lawson All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.