How to Eat (89 page)

Victoria sponge, 24–25

Vinaigrette, 23–24

balsamic, warm, salmon scallops with, 184–85

Walnut and apple crumble, 156–57

Weight control, 366–80, 400–401

White sauce, 21, 268–69

Wine, 70, 72

coq au vin, half-, 398–99

and leeks, German, 270

red, beef fillet with anchovies, garlic, thyme and, 343, 344–45

red, cumin, and onion gravy, 245–46

white, venison in, 97–98

See also
Marsala; Muscat; Sauternes

Yogurt

beet salad, shredded, with, 391–92

chicken, with scallions, chili and, 187–89

passion fruit, honey, and cream, 211

Yorkshire pudding, 250, 253–54

with syrup and cream, 256, 259–60

Zabaglione, 154

Zucchini, 233, 375

frittata, 425–26

ratatouille, 102–4

Copyright

Copyright © 2000 by Nigella Lawson.

All rights reserved under International and Pan-American Copyright Conventions. By payment of the required fees, you have been granted the non-exclusive, non-transferable right to access and read the text of this e-book on-screen. No part of this text may be reproduced, transmitted, down-loaded, decompiled, reverse engineered, or stored in or introduced into any information storage and retrieval system, in any form or by any means, whether electronic or mechanical, now known or hereinafter invented, without the express written permission of Hyperion e-books.

Library of Congress Cataloging-in-Publication Data

Lawson, Nigella, 1960–
    How to eat: the pleasures and principles of good food / Nigella Lawson.
        p. cm.
    Includes bibliographical references and index.

    ISBN 0-471-34830-9 (pbk.)
    EPub Edition © 2010 ISBN: 9781401396404

       1. Cookery. 2. Food. I. Title.
  TX714 .L395 2000
  641.5—dc21

99-057439

10 9 8 7 6 5 4 3 2 1