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1 Beaverton Cooking and Food- Holidays
1 Burnside Cooking and Food- Featured Chefs

Feast: Food to Celebrate Life


Feast: Food to Celebrate Life Cover

ISBN13: 9781401301361
ISBN10: 1401301363
Condition: Standard
Dustjacket: Standard
All Product Details

Only 2 left in stock at $10.50!




Chocolate Raspberry Heart
For the cake:

3/4 cup milk

1 tablespoon butter

1 tablespoon pure vanilla extract

3 large eggs

1 cup granulated sugar

1 1/4 cups all-purpose flour

3 tablespoons best unsweetened cocoa powder

1 teaspoon baking soda

2 shallow 9-inch heart-shaped pans
for the filling:

1 cup fresh raspberries

½ cup heavy cream
for the icing:

¾ cup heavy cream

5 ½ ounces bittersweet chocolate, minimum 70% cocoa

1 tablespoon corn syrup

1 cup fresh raspberries
Preheat the oven to 350°F. Grease and line two 9-inch heart-shaped cake pans. Pour the milk into a small pan, add the butter, and heat over medium heat until the butter melts. Or you can just put the milk and butter in a glass measuring cup and melt the butter in the microwave. When hot, add the vanilla. Whisk the eggs and sugar until thick, light colored, and frothy. I use the paddle attachment of the KitchenAid for this. Meanwhile, mix together the flour, cocoa, and baking soda in a bowl. Still beating the eggs and sugar, add the vanilla-flavored milk. When incorporated, slowly fold in the flour mixture, either using the paddle attachment on low speed or by hand with a spatula. You will need a final scrape-down and fold with a rubber spatula in any event. Divide the batter between the two pans and bake for about 20 minutes. Remove to wire racks and let cool in the pans for about 10 minutes before turning the cakes out, and then turning them back up on the wire racks, out of the pans, the right way up. Leave the cakes to cool before icing; you can make them in advance, but they are sticky so you must wrap them in parchment paper before wrapping them in aluminum foil. To fill the heart, whip the cream until thick but not stiff. Add the raspberries and crush with a fork, but not too finely. The cream should turn wonderfully pink, in a rose-and-white mottled fashion. Sandwich the hearts with the raspberry cream. To ice, put the cream, chocolate cut into small pieces, and syrup in a pan over low to medium heat and when the chocolate seems to have all but melted into the warm cream, take off the heat and start whisking until you have a smooth, glossy mixture. Pour, and then spread — preferably with a palette knife — over the top of the cake to the edges of the heart (not worrying too much about drips). Take out your cup of raspberries and just about 1 inch, or maybe slightly less in from the edges of the heart, start studding the chocolate topping with the raspberries (hole sides down) or however, indeed, you like.

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Average customer rating based on 3 comments:

Sue Hale Hayes, July 10, 2009 (view all comments by Sue Hale Hayes)
Ms.Lawson makes true BRITISH cooking fantastic!We have no need to convert from metric to imperial.By weight is more accurate,especially on days with humidity.By the way "marrow" is the centre of a bone,usually found in beef steaks and sorry,osso bucco.Veal shanks.Usually smeared on toast points during meal.All British Chefs and Cooks tomes to Food should not cost more because Americans may not "get it".A glossary works fine.
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(3 of 6 readers found this comment helpful)
sallyj1, February 12, 2007 (view all comments by sallyj1)
This isn't just a cookbook, this is THE cookbook. You'll read it like one of those books that you just can't put down (seriously!). The writing style is completely captivating and luscious. So engrossed was I that I spent a full day reading it from cover to cover, and have spent the last few weekends making the recipies. The chocolate cake hall of fame, the meatless feasts and the baked alaska are all to die for. Friends who have sampled have been mightily impressed, so thanks for making me look like a domestic goddess (and proud to be one!). This book deserves higher than the rating of 5, it goes off the scale!
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(8 of 15 readers found this comment helpful)
pdxj, November 19, 2006 (view all comments by pdxj)
I love Nigella's cookbooks. This one is interesting, not too simple and not fussy, very appetizing recipes. Pretty well adapted for American measurements and American v.s British language. What is a marrow anyway?, I've never had a definitive answer.
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(8 of 18 readers found this comment helpful)
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Product Details

Lawson, Nigella
Hachette Books
Lawson, N
Holiday cookery
Methods - General
Cookery for One
Cooking and Food-Miscellaneous Methods
Edition Description:
Publication Date:
Grade Level:
from 8 up to 17
9.6875 x 7.4375 in 54.4 oz
Age Level:
from 18

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Related Subjects

Cooking and Food » Featured Chefs » Chefs
Cooking and Food » Methods » Miscellaneous Methods
Cooking and Food » Regional and Ethnic » British Isles
Cooking and Food » Regional and Ethnic » UK and Ireland
Cooking and Food » Special Occasions » Entertaining
Cooking and Food » Special Occasions » Holidays

Feast: Food to Celebrate Life Used Hardcover
0 stars - 0 reviews
$10.50 In Stock
Product details 480 pages Hyperion Books - English 9781401301361 Reviews:
"Publishers Weekly Review" by , ""Cooking has many functions, and only one of them is about feeding people," writes Lawson in a cookbook that makes the preparation of Thanksgiving, Christmas and other feasts seem so approachable and richly rewarding that it may coax even hardcore cynics or cowards to give roast turkey with all the trimmings a try. For starters, there is Lawson's star quality. "When we go into a kitchen, indeed when we even just think about going into a kitchen, we are both creating and responding to an idea we hold about ourselves, about what kind of person we wish to be." The person that Lawson has demonstrated a wish to be while cooking on her TV show Nigella Bites and in her cookbooks (How to Be a Domestic Goddess, etc.) is a woman in full, alive in body and mind.Lawson has always playfully gloried in the erotic possibilities of cooking. She has always proclaimed herself an eater rather than a chef, but what she is really is a marvelous, funny food writer for our pressured times. She knows exactly how to balance her relish of the earthy with just the right twist of smarty-pants, Oxford-inflected wit. Explaining, for example, why she now chooses to bake stuffing in a terrine, she hastens to note that while she is "perfectly happy with my arm up a goose as I ram it with compacted sauerkraut, or whatever the occasion demands, I find turkey-wrangling just one psycho-step too far. The bird is too heavy, the cavity too small, and the job is just too tragi-comic to be managed alone and after all that Christmas wrapping, too." Lawson knows how to make her readers fall in love (or at least in lust) with her.Readers will come away from this book with a sense of what she thinks is worth loving. Along with her recipes for Christmas pudding or her "amplification" of her mother's green beans (involving "vicious amounts of lemon"), Lawson teaches what is primal and timeless about feasting. "I am not someone who believes that life is sacred, but I know it is very precious," she writes in a final section about funeral feasts that describes Mormon potatoes and Jewish eggs, comfort food to remind the bereaved "that life goes on, that living is important." She ends the book with Rosemary Remembrance Cake in honor of her grandmother Rosemary (and anybody else who happens to have read Shakespeare and knows that rosemary is for remembrance). Lawson shows that creating a feast doesn't just nourish the body and the mind" it creates an even more interesting self that also has a heart, whose function is remembering. 150 color photos. Author tour. " Publishers Weekly (Copyright 2004 Reed Business Information, Inc.)
"Review" by , "Ms. Lawson brings to life the sensual aspects of cooking, helping you understand...the pleasure of the journey."
"Review" by , "Vivid and fresh — we would drive on the left side of the road to get to her molten-chocolate baby cakes."
"Review" by , "Nigella...promulgates the idea that it might be fun or even relaxing to make time to cook again."
"Synopsis" by , Domestic goddess Nigella Lawson dishes up her favorite foods for entertaining year-round with family and friends. Her most festive book yet offers savory, spicy, and delicious recipes for Thanksgiving, Christmas, Hanukah, New Year's, and any other celebratory event. Included are gems like Nigella's Chocolate Cake Hall of Fame, her best cheeseburger, and plenty of other highly indulgent treats. 1-40130-136-3$35.00 / Time Warner Book Group
"Synopsis" by , The domestic goddess dishes up her favorite foods for entertaining year-round with family and friends.
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