Nigella Lawson's Cook, Eat, Repeat

Nigella shares gorgeous recipes, including a fluffy white loaf, a fried chicken sandwich, cheesecake ice cream, fear-free fish stew, and a simple yet daring cherry flambé that uses frozen cherries and kirsch.

Nigella champions the much-maligned bacon of the sea, the anchovy, which she uses to create an elixir to accompany seared steak or crisp, red chicory.

Nigella's grandmother provides inspiration for the first recipe, a caramel custard which reminds her of the crème caramel she loved as a child. Her next dish is fusilloni and spicy n'duja, which makes an instant sauce alongside cavolo nero.

Nigella debates the classics with recipes for her crab mac 'n' cheese, chocolate cookies, and her take on her mother's praised chicken. She also creates a rice pudding with a raspberry jam sauce and nachos with her crab mac 'n' cheese sauce.

Nigella indulges in a little kitchen-table tourism with food from near and far, including Linzer cookies, pomegranate cocktails, smoked salmon on black bread and Norwegian pork ribs.