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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To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. For all ebook purchases, you will be prompted to create an account or login with your existing HarperCollins username and password. Tom is appearing as a judge on the new primetime ITV show Food Glorious Food, airing 27th February 2013.

Everyday staples such as eggs and steak get a close inspection too, with ideas and advice for dishes to prepare with them.This amount includes seller specified domestic postage charges as well as applicable international postage, dispatch, and other fees. In continuous publication since 1885 and widely respected as England's longest running weekly magazine for women, The Lady is celebrated both for the quality of its editorial pages and its classified advertisements.

As you can see, two people eating at home don't care if puff pastry isn't rolled out nice and pretty. While I wouldn't go that far (see above recipe reviews), I will say that we've eaten extremely well over the past month. It begged for something green and fresh, so garnished with chopped cilantro and served with lime wedges - both excellent improvements. there are also chapters on Quick Fixes, such as stir fries and steaks, and on Slow And Low, such as braises and casseroles.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. For more efficient grazing, I recommend cutting up the orange into bite-size chunks and the onion into slivers. Tireless in pursuit of a good dinner, Tom Parker Bowles has eaten some of the best food in the world – and then recreated his favourite dishes in his own kitchen.

Tom claims to have based most of this cook book on a small leather journal he’s kept for years of thrice tested recipes, and being as well travelled as he is that makes for an interesting selection – British (Toad in the Hole), Thai, Mexican, Indian, Cantonese, etc.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.

Nor should we forgo slow-cooked lamb, roast Chinese duck, Keralan pork curry or rich jambalayas, cassoulets and daubes - you'll find recipes for all of these here. A chapter on Comfort food is packed with family favourites such as My mum’s roast chicken and fish goujons with pea purée. The photography illustrates this book beautifully, so I must be careful not to add greasy marks to the recipe pages!The book is filled with just the sort of food I adore at any time of the year: warm and mushy comfort foods, especially those that simmer for hours. This book delivers on both those levels – there are delightful snippets of information woven into these recipes, making them just lovely to read. So the only ingredient I couldn't get my hands on were those darned Thai birds-eye chilis that Parker Bowles loves so much - had to use jalapenos and Anaheims.



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