Lorraine Elliott has long been a food enthusiast who believes cakes belong in an art gallery. But not so long ago she decided to ditch her day job as a highly-paid media strategist to cook, eat and write - even though she's not quite Nigella. Her fabulous food blog Not Quite Nigella is now the go-to internet destination for hundreds of thousands of foodies from around the world. Not Quite Nigella, the book, is the story behind this journey. With her irresistible humour and optimism, Lorraine reveals the pitfalls, triumphs and challenges of becoming a full-time food blogger, and shares the best of her new-found wisdom: the secret to winning a man's heart through food, the key to baking perfect macarons, tips on hosting unforgettable dinner parties, and how to create a successful blog. More than a celebration of food, Not Quite Nigella is the inspiring and delightful story of how one woman set about turning a dream into a reality.knife if there is a rise, retaining the trimmings for the crumb topping, and then turn the cakes over so that the smooth base is facing upwards. ... Spread this with a similar amount of cream-cheese icing and then add the third layer (or you can make six layers if you really love icing - I wona#39;t pass ... This isna#39;t strictly necessary for this cake as you will end up sprinkling it with crumbs, but it does look neater.
|Title||:||Not Quite Nigella|
|Publisher||:||Penguin UK - 2013-04-24|