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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They come from all corners of the world, including his childhood kitchen, garnered from his travels, noted down on scraps of paper, deciphered later at home and written up into ‘a battered old leather recipe book, dark blue and stained with fat, ketchup and chilli sauce. 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! I can jabber for England and can be lured anywhere with something pink and sparkly or anything that smells nice. To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average.

The photography illustrates this book beautifully, so I must be careful not to add greasy marks to the recipe pages! The From far-flung shores chapter includes dishes inspired by Tom’s travels, such as ceviche, or Lime marinated prawns with avocado and there's a chapter on Cooking for children too. I found discussions on Chowhound where folks on the upper east side of Manhattan were unable to local smoked haddock, the central feature of his fish pie. The combination of all these things serves to make this a much more engaging recipe book than most, despite the fact that not every recipe is accompanied by a photograph (although most are).While I wouldn't go that far (see above recipe reviews), I will say that we've eaten extremely well over the past month. He is the author of The Year Of Eating Dangerously and E is For Eating, the food editor of British Esquire, and has also written for Tatler and a variety of other publications. That's not to say we should stint on great hunks of beef, cut paper-thin and served with glistening gravy, charred steaks, or golden deep-fried chicken. 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 of the 140 recipes in this book are inspired by food cooked for him by friends and family, some by more formal dinners, some by his travels.

Put in a bowl, mix with the lime juice and leave in the fridge, covered, for 30 mins or until the fish is completely white and opaque. This recipe illustrates a major challenge with the book as a whole: A major ingredient is smoked haddock; indeed, it is "the backbone of this pie" - but where is one to find smoked haddock in the States?My copy now sits, slightly grease-spotted and dog-eared, on the windowsill of my kitchen – the sign of a good cookbook, don’t you think?

  • Fruugo ID: 258392218-563234582
  • EAN: 764486781913
  • Sold by: Fruugo

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