This is the cookbook that I would keep if I had to pick just one. Absolutely all receipts are envy, and Nigella has found a good balance between classics (Victoria sponge, scones ...) and most original, sweet and savory recipes, always with this style of writing that feels like chatting with a friend over a cup of coffee. Note however that the edition you order. The book published by Hyperion (black cover) is for the US market. The measurements are in cups and not in grams, temperatures in fahrenheit and some ingredients have been modified for cooks from across the Atlantic (but were not found in Europe). For the "real" version verify that the publisher is British, for example Chatto & Windus.
