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. I laughed out loud at Tom's description of a 'British' bolognese, smiled when reading about the movie magic of meatballs, and shook my head when I heard about his week of living on eggs for the Mail on Sunday paper. To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average.

You'll find related discussions on Chowhound - even those on the upper East side of Manhattan can't find it. 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. a bit blonde, a bit of a nerd, an occasional hysteric and the most unsporty person on the planet (I was the one round the back of the bike sheds having a fag during PE) and, apart from a small group of my very close and adored friends, am rather unsociable (I like my own company – possibly a throwback from hours spent fielding in the sea during childhood beach cricket games: ‘go deep!Let's Eat Meat shows us how to enjoy meat, whether it is a prime cut or a scrap of meat used in a way that is thrifty but never mean.

You can change your choices at any time by visiting Cookie preferences, as described in the Cookie notice. I took a cue from other fish pie recipes and introduced some anchovies to the milk broth (probably shoulda used entire can, not just 1/3rd). Without cookies this site can not work properly, preventing you from logging in or storing your preferences. there are also lots of ideas for cooking for young children and a short but irresistible chapter on drinks too.

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. I was particularly interested in Tom’s commentary on the debate about the origin of ‘Sticky Toffee Pudding’, because coming from Cumbria I had only ever heard the Ulswater version of the story… There’s so many small gems of information in this book, that there’s something here to spark everyone’s interest, even a reluctant cook’s! Tom’s concept of a ‘recipe’ is very broad, so you’ll find everything here from simple ‘Baked Eggs’ (a great empty cupboard recipe he got from his mother) and ‘A Really Good Fish Recipe’ or a more complicated ‘Haddock Parker Bowls’, to recipes for a ‘Hot Toddy’ to ease colds and a ‘Bloody Mary’ for those who prefer a liquid diet.

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. 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). This is a great recipe book, but pretty far from traditional in terms of its content and layout, with chapter titles like 'Comfort Food' and 'Slow and Low'. My wife swore that if she heard me mention this dish one more time, she’d shove it where the sun don’t beam. The photography illustrates this book beautifully, so I must be careful not to add greasy marks to the recipe pages!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. Let’s Eat is an irresistible hotchpotch of delicious recipes; a trusty cookbook and a very good read. 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.