Buzz
Welcome to “Cookbook of the Week.” In this series, I highlight cookbooks that stand out for their uniqueness, ease of use, or personal significance. While an online recipe serves its quick purpose, there’s something magical about flipping through a truly exceptional cookbook.
Only a few celebrity chefs have truly inspired me to carve out a career in food, and there’s one whose carefree joy in cooking and eating I’ve admired since my teen years. It's a sensation I could relate to but often suppressed for the sake of politeness. That chef, the queen of indulgence herself, is Nigella Lawson, and this week I’m featuring her cookbook, Cook, Eat, Repeat.
One of the first things I noticed after binge-watching Nigella’s shows was her unparalleled gift for description. I distinctly recall her referring to pomegranate seeds as “ruby gems.” This wasn’t your typical cooking show; it was a celebration of ingredients, a demonstration of how to appreciate the food you’re preparing, from the juiciest roast to the smallest seed. After all, cooking is both an act of nurturing and hedonism. Through her shows and poetic descriptions, I realized this brilliant chef was not only a master of the kitchen but a writer at heart.
A brief introduction to the book
Cook, Eat, Repeat shares its name with one of Nigella Lawson’s BBC shows and marks the latest addition to her collection of cookbooks. Published in 2020 during the challenging days of lockdown, the book does touch on the global situation of the time, though its scope goes well beyond that. Lawson weaves stories where she reflects on specific ingredients, such as rhubarb, and recounts her process of creating a recipe—only to pause and provide that recipe in step-by-step instructions. Afterward, she continues her reflection, leading seamlessly into the recipe chapter that follows.
Rather than the conventional divisions of breakfast, lunch, dinner, or dessert, this cookbook’s chapters are organized around themes that feel deeply personal to Nigella. It’s as though each chapter is a thought she was compelled to share. You’ll encounter titles such as “A is for Anchovy,” “Pleasures,” and “Much Depends on Dinner.” Inside, you’ll find an array of recipes to suit every part of the day, including single-serving dishes, vegan treats, and gluten-free options.
An ideal cookbook for those who love to read as much as they love to eat
Pun intended. One of Nigella’s greatest charms is her ability to convey her deep connection with ingredients, explaining their role in shaping flavor and the dishes they create. She is a master of prose, and to truly savor every detail, you need to be a reader at heart.
But not just any reader. Not even just a nonfiction enthusiast, but one who truly comes alive while reading about anchovies enhancing the sweetness of meats, someone excited by a chapter that celebrates rhubarb and its bold tartness, and inspired by a section that defends stews and other slow-cooked, rustic dishes that don’t fit the mold of social media's 'pretty' food.
You’ll need to be okay with fewer photographs. Though there are beautiful food images sprinkled throughout, they don’t dominate the page. From some of my previous cookbook reviews, you’ll know I have a soft spot for food photography. While I do appreciate a good visual treat, I’ve been more than happy to trade those glossy shots for Lawson’s insightful recipes and delightful humor.
What you can expect from the recipes
The cookbook offers a delightful mix of hearty soups, simple breads, vibrant salads, smooth dips, and decadent desserts. Nigella has an amazing way of keeping meals both interesting and simple, avoiding the overly complicated or ingredient-heavy recipes. Unlike the trend of recipe + photo after photo, this book stands out for its abundance of personal stories, musings, and culinary explorations. Of course, there are plenty of recipes—and some of them even contain hidden recipes within them.
As I mentioned earlier, I love the manageable ingredient lists, and the instructions are equally clear and easy to follow. When substitutions are possible, she’ll guide you. If not, she’ll firmly tell you not to stray. You might come across some British terms—words that aren’t typical in American English. But don’t worry, context and a quick Google search will clear up any confusion. If you’re a fan of shows like Bake-Off or British murder mysteries (I personally love the gardening genius Monty Don), you’ll catch on just fine.
One feature I don’t often find in cookbooks is a thorough guide on how to store leftovers. However, in the back of Cook, Eat, Repeat, just before the glossary, Nigella Lawson provides a detailed section on how to prepare in advance, freeze, or store each relevant recipe. This is especially useful for large-batch dishes or those that are rich and hearty.
The dish I prepared this week
No matter the cookbook—whether it’s a classic or a new release—I always pick a recipe to bring to life with my own taste buds. This week, I chose Nigella’s Beet and Chickpea Dip. I’ll admit, I was tempted to try her chocolate peanut butter layer cake, but I featured a cake from Milk Street Bakes last week, and sometimes, you just need a break from cake.
I’m glad I made that choice because the beet and chickpea dip was absolutely delicious. It’s essentially a beet hummus, combining cooked beets, chickpeas, tahini, lemon juice, garlic, and salt—exactly as Nigella describes it in the introduction to the recipe. I picked it because I already had all the ingredients, and the instructions were straightforward—doesn’t that often dictate our recipe choices? It’s a perfect example of how Lawson keeps the home cook’s needs in mind.
I followed the recipe pretty closely, but I made one misstep. Nigella specifically advises using freshly roasted beets and warns against using pre-cooked beets from the store. However, I couldn’t resist the convenience of Trader Joe’s steamed beets, so that’s what I went with. Nigella, if you’re reading this, I’m happy to report that your recipe still turns out wonderfully. The dip is light yet hearty, bright and balanced, with savory notes from the garlic and chickpeas and a natural sweetness from the beets.
I enjoyed it in the afternoon with crackers and later had it for dinner, using it as a sauce alongside my roasted chicken. This recipe is incredibly versatile—you could make a batch to snack on throughout the week, or it could easily be the star of a dinner party. The flavors are complex yet familiar, and the vibrant pink color makes for a beautiful presentation.
I already mentioned the cake (which sounds like a perfect Saturday project), but I’m eagerly looking forward to exploring more recipes from this book. Unlike any other cookbook I own, with this one I can already tell that I’ll cook a meal, sit down to enjoy it, and then dive back into the book to read about the dish as I savor it.
How to purchase it
Of course, you can easily order this gem online, but if you’re someone who loves the experience of flipping through a hardcover cookbook, you probably enjoy browsing the shelves of a physical bookstore. Stop by your local shop, and if they don’t have it on hand, ask if they can place an order for you. It’s likely available at Barnes and Noble, which has copies near me despite the book being four years old, or you can simply order it through them.
