Let's Eat by Tom Parker Bowles
Recipes from My Kitchen Notebook

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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 eggsroast lambhis Mum's heavenly roast chickenAsian noodle soupmeatballssticky 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.


About Tom Parker Bowles

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TOM PARKER BOWLES is an avid home cook and award-winning food writer, whose weekly column is carried by The Mail on Sunday (UK). 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.  The son of Camilla Parker Bowles, Duchess of Cornwall, and the stepson of Prince Charles, he lives in London.
Published October 2, 2012 by St. Martin's Press. 272 pages
Genres: Cooking. Non-fiction

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Bowles (The Year of Eating Dangerously) offers up some of his most-loved dishes to whip up at home in this engaging collection. A likeable writer who easily conveys his passion for fat, eggs, cocktail

Dec 17 2012 | Read Full Review of Let's Eat: Recipes from My Ki...


225g shortcrust pastry ♦ A little plain flour, for dusting ♦ Butter, for greasing ♦ 55g white bread, a couple of days old, crusts removed ♦ 225g golden syrup ♦ Juice of ½ small lemon ♦ Large pinch of ground ginger ♦ 1 small egg, beaten (optional)MethodStep 1:Preheat the oven to 180C/Gas 4.

Jul 03 2012 | Read Full Review of Let's Eat: Recipes from My Ki...

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