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Let's Eat: Recipes from my kitchen notebook

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Divided into playful sections like “Quick Fixes” and “Slow and Low”, from his mum (aka the Duchess of Cornwall)’s heavenly take on roast chicken to a fiery Asian noodle soup, it’s evident that Parker Bowles is an enthusiastic everyday gourmand—and his eagerness is infectious. I always had a bit of a crush on Matt Tebbutt but he never replied to me on Twitter, so that was the end of that. Let’s Eat is an irresistible hotchpotch of delicious recipes; a trusty cookbook and a very good read. 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. Some people never proceed beyond reading a cookbook but I wanna work with one and there's nothing more frustrating than unattainable ingredients.

While I wouldn't go that far (see above recipe reviews), I will say that we've eaten extremely well over the past month. This amount includes seller specified domestic postage charges as well as applicable international postage, dispatch, and other fees. In conjunction with the current exhibition, Lucian Freud: Portraits, the Modern welcomes Tom Parker Bowles for a celebration of classic British cuisine. The Brigadier, 2003-2004, Lucian Freud's monumental portrait of his father (he is the son of Camilla Parker Bowles, the Duchess of Cornwall, and Andrew Parker Bowles) is one of the highlights of our current Freud exhibition. Hearty fish goujons, lime-marinated prawns and roast chicken did the rounds all night (why doesn't all party food taste like it came from your mother's kitchen?

This site uses cookies for the sole purpose of allowing its correct operation or for statistical purposes. Now, with this deeply scrumptious book, he reveals how talented he is at the first bit: the cooking. the Away from Home chapter includes dishes inspired by tom's travels, such as Ceviche, or Lime Marinated Prawns with Avocado.

Packed with photographs, Let's Eat is an irresistible hotchpotch of delicious recipes; a trusty cookbook for foodies and families alike.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). The recommendation to serve it over brown rice was dead on - adds a lovely nuttiness in contrast to the spicy harissa and chilis. The majority of pages are undamaged with some creasing or tearing, and pencil underlining of text, but this is minimal. 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. 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.

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. 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'. However, if cooking is new to you, you'll find lots of basic recipes for things like roast chicken and cauliflower cheese. 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’.

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. 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. Ebooks fulfilled through Glose cannot be printed, downloaded as PDF, or read in other digital readers (like Kindle or Nook). 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!

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