Food, for me, is a constant pleasure: I like to think greedily about it, reflect deeply on it, learn from it; it provides comfort, inspiration, meaning and beauty... More than just a mantra, 'cook, eat, repeat' is the story of my life.' OVER 150 DELICIOUS NEW RECIPES, AS FEATURED IN GUARDIAN WEEKEND MAGAZINE NEW TV SERIES, COOK, EAT, REPEAT, COMES TO BBC TWO THIS AUTUMN Cook, Eat, Repeat is a delicious and delightful combination of recipes intertwined with narrative essays about food, all written in Nigella's engaging and insightful prose. Whether asking 'What is a Recipe?' or declaring death to the Guilty Pleasure, Nigella's wisdom about food and life comes to the fore, with tasty new recipes that readers will want to return to again and again. 'The recipes I write come from my life, my home', says Nigella, and in this book she shares the rhythms and rituals of her kitchen through over 150 new recipes that make the most of her favourite ingredients. Dedicated chapters include 'A is for Anchovy' (a celebration of the bacon of the sea), 'Rhubarb', 'A Loving Defence of Brown Food', a suitably expansive chapter devoted to family dinners, plus inspiration for vegan feasts, solo suppers and new ideas for Christmas. Within these chapters are recipes for all seasons and tastes: Burnt Onion and Aubergine Dip; Butternut with Beetroot, Chilli and Ginger Sauce; Brown Butter Colcannon; Spaghetti with Chard and Anchovies; Chicken with Garlic Cream Sauce; Beef Cheeks with Port and Chestnuts; and Wide Noodles with Lamb in Aromatic Broth, to name a few. Those with a sweet tooth will delight in Rhubarb and Custard Trifle; Chocolate Peanut Butter Cake; Rice Pudding Cake; and Cherry and Almond Crumble. 'Lawson's latest book is the one I've been waiting for her to write...Her aim is to empower and demystify and to encourage everyone to get as much pleasure from cooking as she does.' Diana Henry, Daily Telegraph 'Twenty-two years after her first book, How To Eat, Nigella Lawson has produced what feels like its answer: Cook, Eat, Repeat.' The Times