Nigella's delicious decadence

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Still voluptuous, still the quintessential babe-a-licious, Nigella Lawson continues to offer up sass with sustenance in the books she writes, the foods she loves.
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In town recently on a whirlwind meet and greet for her latest book, Kitchen - Recipes From The Heart of the Home (Knopf Canada) a big, hefty and absolutely rich read packed full of great recipes and artwork taken in her own home - Nigella is, apart from the obvious, one of the most down-to-earth individuals in a culinary world crammed with over-the-top food stars and personalities.
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Up close and personal she's just as startling beautiful in that Mad Men advertising genre, albeit a little more, um, buxon with breasts that defy gravity and a bum that would make Berlusconi blush.
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Never mind she's hit the half-century mark, although her flawless skin and clear eyes immediately knock off a good twenty years.
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But underneath her soft demeanor is a woman who knows her mind, knows what she wants and makes no apologies for what she stands for - including promoting foods that can be considered a tad on the decadent side on a good day, forget what they can do to your heart and arteries.
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"This is how I do it - with greed and passion," she says playfully while talking about the foods she creates. She is dressed in a demure and understated brown Donna Karan dress that accentuates her goddess-like figure, and it's SUN photographer Jack Boland who recognizes her sexy Christian Louboutin boots with their bright red sole.
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"I always want to cook something that tastes good, and you do this by trusting your instincts," she adds, fluttering her lashes just a little.

When asked if she's ever worried about the fat and calories in the foods she uses, Lawson responds with a question of her own: "What's considered healthy? What's considered not good for you? Even lardo would be considered a good food in a different context."
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If there's a secret to Lawson's success - apart from the fact she definitely comes from good genes - it's she is not a slave to her dishes, or the foods she creates. Rather, the foods play by her rules as she coaxes out the ingredients to do her bidding.

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Spending time with her you realize she's pretty down to earth whose brazen approach to the kitchen is the stuff of legend - all you have to do is see her in action, her elegant hands matter-of-factly diving into ingredients with an ease that would do a surgeon proud. Throughout the interview, Lawson is graceful yet funny in a self-deprecating way, daintily dotting at her nose with a scrunch of tissue explaining she's been fighting off a cold that day.
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She goes back to the subject of ingredients that may be perceived as bad - yet she's working on Venetian carrot cake that's made with olive oil, toasted pine nuts, ground almonds and some rum. "There's very little flour and the ingredients here are good for you -- plus the cake isn't one of those big, fat ones, all puffed up with density. This cake is quite slim and elegant," she says with a touch of pride.

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And delicious - we dive in for second helpings.

Nigella's the first to admit that she's a journalist who happens to write about food, "Perhaps this gives me a different advantage than someone who was trained in the art of food," she says. Yet Nigella is also an award-winning journalist who applies the same strict principles and structure to a good bake as she would to any story she's writing.louboutin

Here latest book is big, fat, informative and a delight with recipes that cross all spectrums, about 190 recipes in total including a good 60 that can be created in under 30 minutes. "I'm a pretty busy mom, too, and I know what my kids are looking for in the food department," she says with a lively smile before popping a smidgeon of carrot cake into her mouth.

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"Mmm -- that's good!" she purrs in contentment.

Kitchen -- Recipes From The Heart of the Home (Knopj Canada) is now available and would make an excellent Christmas gift this season.


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