Let's Eat
Recipes from My Kitchen Notebook
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- $11.99
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- $11.99
Publisher Description
The first cookbook from English foodie and author of The Year Of Eating Dangerously-comfort food from the country that invented it
Award-winning food writer Tom Parker Bowles is one of the world's most enthusiastic eaters. He's as over the moon for simple food-a perfectly melting bacon, egg and cheese sandwich, or a rich tomato soup-as he is for the exotic, the fiery hot, and the elegant. Like many everyday gourmands, he never wastes a meal. The dinners he puts together for his young family at home are as carefully thought-out and executed as anything he makes for company. His easy culinary style and winning writing will delight fans of his fellow Englishman Simon Hopkinson's Roast Chicken and Other Stories. The 140 recipes in Let's Eat are divided into extremely useful chapters, such as "Comfort Food", "Quick Fixes," and "Slow & Low" and include:
- scrambled eggs
- roast lamb
- his Mum's heavenly roast chicken
- Asian noodle soup
- meatballs
- sticky toffee pudding
Rounded out with a weekday cook's shortcuts and basics, such as how to make stock and how to transform leftovers into entirely new meals, Let's Eat is one of the best curl-up-and-read-it-tonight cookbooks of the season.
PUBLISHERS WEEKLY
Bowles (The Year of Eating Dangerously) offers up some of his most-loved dishes to whip up at home in this engaging collection. A likeable writer who easily conveys his passion for fat, eggs, cocktails, and chilis, Bowles eagerly guides readers through 140 of his "best" recipes. Though the book has a decidedly (and understandably) British feel with dishes like roast woodcock, mushrooms on toast, and treacle tart, his take on smoked ribs with homemade barbecue sauce and pulled pork are classic American he even includes a recipe for East Carolina Vinegar Sauce for pork. Mexico (ceviches and mole), India (Rogan Josh, yellow dhal) and the Philippines (Filipino pork) are also included, making for a rather eclectic collection. Measurements have been converted to the imperial system for ease of use, but no effort is made to bring Yanks up to speed on ingredients like tomato passata or suggestions on stand-ins for particular ingredients like undyed smoked haddock, Thai shallots, or red currant jelly. Still, it's an engaging and eclectic approach to comfort food for cooks of all skill levels and tastes.
