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.

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cooking), then remove the pan from the heat and drain any liquid. Add the baking soda. Cream the butter and sugar together until light and fluffy, then add the eggs and beat well. Mix in the flour, date mixture, and vanilla extract and pour into the prepared pan. Bake for 30–40 minutes, until just firm to the touch. To make the sauce, boil the cream, sugar, and treacle together. Pour over the top of the sponge until it is covered (there will be some left over), then place under a hot broiler

have just the right amount of acidity to cut through the green, but not so much that it puckers the tongue. Each leaf must be washed, then properly dried (buy a salad spinner) so that the dressing sticks. And the amount of dressing is key. Enough to caress, rather than smother the leaves. Four parts good oil to one of vinegar. And a decent whack of either smooth Dijon or English mustard. As to the vinegar, white wine is a good all-purpose choice, while sherry, red wine, and rice vinegars have

culinary alchemy at its very finest. This is a chapter devoted to low, slow cooking. The sort of dish that might require a little work at the start but is then left to blip and bubble away for hours. Some sit atop the stove in a barely simmering swell, others dwell in ovens no warmer than a tropical breeze. A couple require no direct heat at all, rather the constant flow of the sweetest smoke. From proper ribs to oxtail stew, these dishes take time. But there’s something deeply satisfying about

were hungry. Suddenly, without warning, he tells the boat driver to stop. We pull up at a makeshift pontoon, where a noodle seller is bent over bubbling pots. You choose your noodles and whatever you want on top—fish balls, chicken, or prawns—then everything is covered with a rich pork broth. You add fish sauce, or fresh chilli, or dried chilli powder to taste (“Every dish in Thailand is personalized at the table,” says David, “a touch of sugar, a handful of chillies, whatever.”) and dig in. The

a sieve into another pan; discard the herb stems, but push all the garlic through. Remove excess fat from the top with a spoon, then boil until the liquid is reduced by one-third. Carve the chicken and place in bowls atop a slice of bread. Pour over your sauce and eat with a crisp, simple romaine lettuce salad. Drink any excess sauce directly from your bowl. A deeply healthy, utterly addictive noodle dish {SERVES 2} 2 chicken breasts (the best you can afford), cut into ½-inch cubes juice

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