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In her native England, Nigella Lawson is something of a goddess—literally. Her second cook book, How to be a Domestic Goddess, was largely seen to have kickstarted the country’s renewed love affair with baking, and lead Lawson to a fruitful career as a TV chef with a passionate relationship to her ingredients, and a penchant for alliteration (“pink picante prawns,” anyone?). She has described the trend towards eating seasonal, local produce as “a new form of elitism,” and her recipes often revel in the kinds of ingredients that dietitians often frown upon. Her reply to critics: “I like being flooded with pleasure.” Her next book, Cook, Eat, Repeat: Ingredients, Recipes, and Stories, will be published in October.