Let's Eat: Recipes from my kitchen notebook

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Let's Eat: Recipes from my kitchen notebook

Let's Eat: Recipes from my kitchen notebook

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About Hungry Becky I’m a 40 year old mum and I work at home developing and testing recipes for magazines and recipe books, and writing about food and travel. My wife swore that if she heard me mention this dish one more time, she’d shove it where the sun don’t beam. Parker Bowles's new book , transports you into his home with classic, comforting family recipes that he prepares in his own kitchen and for his own family, including such dishes as a classic melted egg and cheese sandwich and the more exotic Griddled Lamb with Cucumber Raita. Without cookies this site can not work properly, preventing you from logging in or storing your preferences.

This site uses cookies for the sole purpose of allowing its correct operation or for statistical purposes. The author promises no fancy equipment will be required, stating that, "Too often, cookbooks are written by chefs who've long forgotten the constraints of the home kitchen," but recipes with mythical ingredients are just as much a barrier. There are also chapters on Quick fixes, such as stir fries and steaks, and on Slow and low, such as braises and casseroles. Tom Parker Bowles gives us more than 140 of his kitchen staples; the dishes he cooks day in, day out. there are also lots of ideas for cooking for young children and a short but irresistible chapter on drinks too.How difficult it is the navigate these recipes (the reference section at the back saved me, or I'd have plugged this thing so full of bookmarks it would have looked like a revision guide). I was also really impressed with the blender recipes for kids's food, I will definitely be passing many of these along to friends! Interspersed throughout the book are his own family stories behind many of the dishes, along with handwritten notes taken from his personal notebooks, providing an intimate backdrop to each of the recipes (not to mention a soft peek into life within the Parker Bowles home). In conjunction with the current exhibition, Lucian Freud: Portraits, the Modern welcomes Tom Parker Bowles for a celebration of classic British cuisine. It must be infuriating, because Parker Bowles is pretty nifty in the kitchen in his own right – a point proved by this latest book, which is a collection of the recipes he has perfected over the years.

The majority of pages are undamaged with some creasing or tearing, and pencil underlining of text, but this is minimal. Now, with this deeply scrumptious book, he reveals how talented he is at the first bit: the cooking. Parker Bowles’s favorite recipes from his latest book, Let's Eat: Recipes from my Kitchen Notebook, and will include carefully selected wines. The 103 third parties who use cookies on this service do so for their purposes of displaying and measuring personalized ads, generating audience insights, and developing and improving products.A chapter on Comfort food is packed with family favourites such as My mum's roast chicken and fish goujons with pea purée. To access your ebook(s) after purchasing, you can download the free Glose app or read instantly on your browser by logging into Glose. Everyday staples such as eggs and steak get a close inspection too, with ideas and advice for dishes to prepare with them.

In a handsome new cookbook Tom Parker Bowles celebrates the meatier (as well as meat-free) side of eating. Some people never proceed beyond reading a cookbook but I wanna work with one and there's nothing more frustrating than unattainable ingredients. As you can see, two people eating at home don't care if puff pastry isn't rolled out nice and pretty. This is home cooking at its best - Fish Pie, Shoulder of Lamb with Pommes Boulanger, Noodle Soup, Treacle Tart - all shamelessly indulgent, but straightforward to prepare and affordable. Let’s Eat is the published version, a great, casual cookbook, full of things you’d like to eat, some familiar, others of exotic provenance, a few a potent blend of the two.the recipies are easy, affordable and very easy to follow, and he makes me laugh with his great sense of humour. He isn't shy about promoting suppliers he likes, or other cooks' books either, so there's some really useful references tucked into the text. Despite the fact that I don’t eat meat (and Tom has some amazing meat based dishes here – from grouse to oxtail) I found plenty that I intend to try out for myself: ‘Lemon Risotto’, ‘Hot Buttered Crab’, ‘Trifle’, ‘Shrimp Broth’ etc.

And we actually still had some of our Montana morels left, although this pie would work just fine with a mix of mushroom varieties. Let's Eat is an irresistible hotchpotch of delicious recipes; a trusty cookbook and a very good read. The author of The Year of Eating Dangerously and E is For Eating, he is the food editor of British Esquire, and has also written for Tatler and a variety of other publications. Brilliant recipes and with the added hand written notes make this book not only a great read but one of the best cookery books I’ve bought in years.In the Less Meat chapter, meat shares the limelight with other ingredients, and in Meat as Seasoning, scraps of beef, lamb, pork and chicken are eked out to give depth to a range of dishes. This amount includes seller specified domestic postage charges as well as applicable international postage, dispatch, and other fees.

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