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Nov/Dec DESSERT COOKBOOK OF THE MONTH - HOW TO BE A DOMESTIC GODDESS, Nigella Lawson

Okay, here we go. I suggest the following threads:

[Links edited in by Chowhound Team at Oakjoans' request]
CAKES and PIES http://chowhound.chow.com/topics/568972
DESSERTS and CHOCOLATE http://chowhound.chow.com/topics/568979
DOMESTIC GODDESS PANTRY http://chowhound.chow.com/topics/568983
CHILDREN and CHRISTMAS http://chowhound.chow.com/topics/568982
BREAD and YEAST http://chowhound.chow.com/topics/568976
COOKIES, SCONES and MUFFINS http://chowhound.chow.com/topics/568974

I had somewhat of a hard time finding Nigella recipes from this specific book online. Her website is down (in the process of redesigning). Any links you all can find would be GREATLY appreciated.

Here are some links, followed by a list of errata/corrections to early edition of the book:

http://www.everydaycook.com/books/dom...

http://www.mumsnet.com/Recipes?call=R...

http://www.epicurious.com/recipes/foo...

http://www.nigella.com/recipes/recipe...

http://viciousange-index.blogspot.com...

http://www.randomhouse.co.uk/minisite...

http://www.recipezaar.com/cookbook.ph...

http://nigella.proboards7.com/index.c...
(This site requires registration and sign-in

)

http://www.npr.org/templates/story/st...

List of errata and corrections in early edition of HOW TO BE A DOMESTIC GODDESS

My Mother-In-Law's Madeira Cake
"450g loaf tin" should read "23 x 13 x 7cm loaf tin"

Easy Almond Cake
Baking powder mentioned in the method should be ignored.

Rosemary Loaf Cake
"450g loaf tin" should read "23 x 13 x 7cm loaf tin"

Lemon-Syrup Loaf Cake
"450g loaf tin" should read "23 x 13 x 7cm loaf tin"

Lily's Scones
"25g Trex, in teaspooned lumps (or use another 75g butter)" should read "25g Trex, in teaspooned lumps (or use another 25g butter)"

Strawberry Shortcakes
The recipes makes 8, not 6.

Chestnut Ice-Cream Meringue Cake
The amount of vanilla extract is half teaspoon.

Chocolate Mousse Cake
Only the egg yolks should be beaten with the sugar - the whites are used later.

Soot's Flapjacks
UK Edition
"50g golden syrup" should read "150g golden syrup". The flapjacks should be allowed to cool in the tin before cutting.

US Edition
On page 232 the recipe for Soot's Flapjacks needs these ingredient changes:
It should read:
4 and a half cups rolled oats
Half cup light corn syrup

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  1. I just went through my copy of the book to look for the corrections and errata, and I think that perhaps it should also be pointed out that these corrections refer not only to an early edition, but also to the British edition!

    1. Wasn't sure if we are going to have dueling Nov. - Dec. cookbooks, oakjoan. Now I realise this is the Dessert Cookbook of the Month. Whew.....
      The titles do look interesting, though.

      1. Please please please let my oven be fixed soon. I'm so excited to cook from this book.

        1. So "desserts" cover "plain 'ol bread", so to speak? I would consider (getting) the cookbook if there are good bread variations... I'm interested in flavored breads, herbed breads... like foccacia.

          5 Replies
          1. re: Scargod

            Scargod: Even the plain old bread chapter has sweet stuff - cinnamon buns and a recipe I HAVE GOT TO TRY! --- Processor Danish Pastry!

            1. re: oakjoan

              I've looked more closely at the Bread chapter, as follows:

              There are a couple of basic bread recipes (Essential White Loaf, Sourdough, and My Brown Bread) but there are also recipes for Potato Bread, Finnish Rye, Norwegian Mountain Loaf, Maple Pecan Bread, Bagels, Hearthbreads, Schiacacciata (Florentine for focaccia), Flatbread, Lahmacun (Turkish "pizza"), German Plum Tart (yeasted), Apple and Rhubarb Crumble Kuchens, Norwegian Cinnamon Buns, Schnecken(German sticky buns), Processor Danish Pastry, and a Tarte Tatin made with the Danish pastry dough.

              1. re: oakjoan

                The danishes are fabulous. I've made them many times and people rave about them.

                I thought the Norwegian cinnamon buns were stodgy, with too high a bread-to-goo ratio.

                1. re: CathleenH

                  Cathleen: I laughed out loud at your post. I've never read a better description of "stodgy" buns: "too high a bread-to-goo ratio." Perfectly said.

              2. re: oakjoan

                I've made the cinnamon buns and they are excellent.

            2. I don't suppose the title of this thread could be edited to say Dessert COTM, could it? It's a little confusing.

              1 Reply
              1. re: Karen_Schaffer

                Duh! Of course it can. Sheesh, gotta check the individual threads, too.

                This is what comes of doing stuff while doing other stuff.