Let's Eat: Recipes from My Kitchen Notebook

Let's Eat: Recipes from My Kitchen Notebook

Tom Parker Bowles

Language: English

Pages: 272

ISBN: 1250014336

Format: PDF / Kindle (mobi) / ePub

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.













tomatoes 6 cups tomato passata 2 tablespoons harissa chilli paste, or more, to taste 3 tablespoons Worcestershire sauce 3 (15-ounce) cans red kidney beans, drained and rinsed sea salt sour cream, grated Cheddar, and boiled brown rice to serve “It’s the mix of lamb and beef as well as the Moroccan harissa paste that gives this chili its taste,” says my friend James. He gets his harissa paste from the market in Marrakech and stores it in olive oil. If Morocco is too far, then most

sauce to stick and nestle in every nook and groove. And the sauce itself? Well, as ever in matters of European gastronomy, it depends upon whom you ask. Some swear by the addition of tomatoes, while others denounce their inclusion as grotesque. One family might include a good splash of milk or cream for extra smoothness. Another would curse the very thought. Beef and veal are standard, but recipes also include chicken livers, Parma ham, fresh pork, lardo, even game. This is a rich, hefty,

find their way onto the pages. I love this leather volume, as much as I love my much-abused wok. Both have the patina of time and constant use, dirty and ragged to the outsider, but utterly beautiful to me. This book, like the wok, tells the story of my love of food. The scribbled additions, the infantile representations of the perfect-size meatball, and the scrawled notes, illegible to anyone but myself. Let’s Eat doesn’t set out to sharpen your knife skills, nor redefine the way you view

onions, thyme, seasoning, and potatoes until everything is used up, ending up with a layer of potatoes. Make 10–12 slits in the lamb. Shove a smear of Gentleman’s Relish, a clove of garlic, and a small sprig of rosemary into each slit, until all the holes are filled and the shoulder resembles a Tim Burton hedgehog. Season. Pour the stock over the potatoes and onions, until just covered. Put the shoulder of lamb on top and bake, uncovered, in the oven for 4 hours, or until cooked. Rabbit &

Thailand. They’re obsessed with food. If it wasn’t any good, it would be gone in days.” The next few days were spent in a wanton orgy of eating. Oyster omelettes, frazzled at the bottom, gooey on top. Fish-gut curries, fierce and sinister; slightly fermented pork sausages, plump and tart, green papaya salads so hot that time seemed to slow down and you entered a capsaicin-fuelled nether world of pain and pleasure. “Food is the only democratic institution in Thailand,” David told us en route to

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