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Nigella Lawson
Meet Nigella Lawson

Nigella Lawson, food enthusiast, television personality and journalist, is the author of 10 best-selling books including Nigella Kitchen, Nigella Fresh, Nigella Christmas, Nigella Bites, Feast, How to Be a Domestic Goddess and How to Eat, which have sold more than 6 million copies worldwide. Her latest cookbook, Nigellissima, celebrates simple Italian-style cooking, with fresh recipes that elevate weeknight meals into no-fuss feasts.

Her books, groundbreaking iPhone apps and television shows on Food Network, E! Entertainment Television, and Style have made her a household name globally. She hosts an innovative new culinary competition series, The Taste, with Anthony Bourdain, Ludo Lefebvre and Brian Malarkey that premiered January 22, 2013, on the ABC Television Network. She lives in London with her family.

A Conversation With Nigella Lawson

Q: What's your cooking style?

A: To put it politely, my cooking style is informal; less kindly, it might often be called messy. I would characterize it as spontaneous. I think if a chef saw me at work he or she would wince in agony. I have no knife skills, little dexterity and no technique. But I am passionate about food and would prefer it to taste good than to look impressive!

Read the full Q & A on our blog

Proscuitto-Wrapped Grissini Tortelloni Minestrone Pasta Risotto with Peas & Pancetta Lamb Cutlets with Mint, Chili & Golden Potatoes Tiramisini Buy the Book
Nigella's Top Picks for the Kitchen

Ceramic Tagine Condiment Bowl >
Despite this being designed for condiments, I use my baby tagine as a temporary storage place for used tea bags. The lid stops their becoming an eyesore, and I don't drip all over the kitchen on the way to the garbage.

Riedel "O" Burgundy Wine Tumbler, Set of 2 >
These glasses have the elegance of a goblet, but the coziness in the hand of a tumbler. They make my table beautiful but informal, which is my favorite combination.

OXO Cookie Scoops >
Until I discovered this I used an ice cream scoop to form cookies, but this is so, so much better. Lightly oil the scoop first, so that no batter sticks to it, and you're away!

All-Clad Immersion Blender >
Immersion blenders are the way forward, believe me: they cost much less than regular blenders, work better, create less washing up and take up less space in the kitchen.