Now in paperback: the delicious companion volume to Nigella’s TV series Forever Summer — filled with over 100 additional recipes created exclusively for the book.
“Even when sunshine is a distant memory and the only trace of holiday is the sand on the bottom of your discarded holiday flip-flops, don’t consign yourself to winter blues.”
—Nigella Lawson
In Forever Summer, Nigella Lawson offers irresistible summery recipes that can be eaten at any time of the year, venturing out of the kitchen to give picnic, barbecue and beach food a touch of her inimitable culinary style. The key is simplicity, freshness, enjoyment — good food, no sweat.
The food ranges from around the world: from simple Italian pasta dishes to Middle Eastern breads; from Prawn and Black Rice with Vietnamese Dressing to Moroccan Roast Lamb; and food that conjures up the traditional strawberries-and-cream feel of an English summer afternoon or Indian summer evening at home. Keeping the sun shining, there’s a fabulous selection of unusual desserts — from Anglo-Italian Trifle to Slut-red Raspberries in Chardonnay Jelly. And to complete the summer mood, there are cocktails, both classic and new.
Abundant with gorgeous colour photographs, Forever Summer is about easy cooking and easy eating; laid-back recipes that keep you feeling like summer never ended; and that the kitchen is, in Nigella’s words, “not a place you escape from, but the place you escape to.”
Review
“[Nigella’s] insight into each recipe help the beginner cook produce works of art with minimal effort. . . . Chock full of recipes that complement the aromas of a summer breeze on a warm day.”
—The Essence of Entertaining
“The food is so good, and colour photographs by Petrina Tinslay so mouthwatering, readers will tolerate the British measurements (a conversion chart is included).”
—The Gazette (Montreal)
Praise for Nigella:
“[Nigella] brings to life the sensual aspects of cooking, helping you understand not only what you are after but also the pleasure of the journey, and she encourages you along the way.”
—The New York Times
“I love Nigella Lawson’s writing and I love her recipes.”
—Delia Smith
“How to Eat [is] my book of the decade."
—Nigel Slater, author of Appetite
About the Author
Nigella Lawson’s bestselling books How to Eat, How to be a Domestic Goddess, Nigella Bites, Forever Summer and Feast, together with her TV programs, have made her a household name all over the world. She writes occasionally for various publications and is a regular contributor to the New York Times.
Excerpt. © Reprinted by permission. All rights reserved.
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)
