Every time a Nigella book comes out, women food writers have to do a self-inspection for jealousy and Schadenfreude. Nigella’s success comes from a number of sources – a privileged background, a robust work ethic, a wealthy husband, the willingness to put on what she calls her “circus act” of buxom domesticity, an aptitude for luscious prose stylings that go with the circus act, and yes, genuinely good taste in food.
Who are we to say that success is not deserved? But when a book like Nigellissima comes out, it’s hard not to carp. Sure, the food is quick, basically tasty, and capably serves 2. But with a little care, it could be so much better – and the rest of us would have no cause to nitpick.