aThe morning before the meeting, Nigella Lawson said hello to the Daily Telegraph. Above, just below the latest developments in Afghanistan, the newspaper reports that the British “celebrity chef” has renamed one of its classic dishes. “Slut Red Raspberry in Chardonnay Jelly” is now called “Ruby Red Raspberry in Chardonnay Jelly”. “Slut” (bitch) has had a “rough, mean connotation” over the past twenty years, the paper quotes Cook and adds a clearer picture. One wonders: If the name change of an old dessert recipe makes it into the so-called top news column of a digital daily newspaper—then, yes, you’re clearly dealing with a true celebrity.
“Oh what,” Nigella Lawson waves, arranges the cutlery in front of her plate and puts on a mischievous smile. “Rather it reflects what our journalism has become.” Nigella Lawson is the perfect star: successful, beautiful, educated and, in an English way, humble. “Nigella” is so famous in the state that she has been compared to Lady Di in some writings—the only other woman who didn’t need a surname to be recognized. When asked about this, she again finds an elegant way: “Even in kindergarten I didn’t need a surname – it’s only because of my ridiculous first name.”
“I’m Not a Person of Small Parts”
A pizza is already in front of us, pre-cut into six pieces. She’s always a little impatient when it comes to food, Nigella says apologetically. Your conversation partner should choose the next course, but he or she prefers to be guided by an experienced hand. Nigella’s has been known as the “River Cafe” since it opened in 1987; She wrote the first review, back in Spectator. Dishes are chosen quickly, each one, she suggests, to be shared.
The good old lunch is really out of fashion in busy, health-crazy London, and those who still eat lunch usually skip it over a salad. Do not swallow The fig salad comes with lobster, then a lobster penne and a large plate of Vitello Tonato. “I’m not a person for small portions, even though I eat less now than I used to,” she says. “A friend said recently, however, that I would still eat more than a normal person.”
Nigella has stood for unrestrained joy for more than twenty years, when her bestseller “How to Eat” appeared. Anyone who believed that their commitment to eating without remorse was above an attitude would find themselves wrong at this lunch time. She grabs it by heart, gives the waiter some lemons, drizzles, chews, closes her eyes, talks, chews, gulps, and picks up some. Here one has a truly sensual relationship with food, an authentic pleasure in the connection between the palate and the mind, and only after a while does one realize this is rarely seen today; At least in London.
Of course, the Nigella Principle only works to some extent. She herself doesn’t do it any differently. Our lunch, she reveals during the conversation, is actually her breakfast. In Nigella, the depiction of the whole is always surrounded by renunciation. With such a dense sequence of appearances in books, TV shows, and auditoriums, there’s no other way to pursue such a career – otherwise it wouldn’t have been so lucrative at 61. In lockdown, when he published his new book “Cooking, Eating”. Leben wrote, she created a “strict structure”: workouts in the morning, then a Campari soda in the evening.
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