Good Things To Eat
Published on 28. April 2011
Book
Hardback
272 pages
978-0-00-736407-7 (ISBN)
Description
Simple, delicious, unfussy - Sunday Times resident food writer Lucas Hollweg offers good food for real people.
Good Things to Eat is just that: great food that focuses on the ever-popular ingredients and types of recipes that home cooks turn to again and again; the dishes that make everyone go 'yum!' From risottos, stews, gratins and things on toast to lamb, fruit, pasta, pies, squashes and puds, Lucas opens up scrumptious new possibilities for the kinds of flavours people know and love.
Lucas weaves together his recipes with personal memories, inspiration, gentle advice and the odd joke. His warm, unhurried writing and layman's understanding of what needs explaining and what doesn't, plus his usage of ingredients that people can easily get hold of, ensure he will inspire everyone to make uncomplicated, tasty food - no matter how practised they are in the kitchen.
At long last, here is the book his fans have been waiting for.
Recipes include:
Sea bream with fennel and orange
Chicken schnitzel with lemon and thyme
Aubergine, courgette and basil gratin
Cod with lentils, rocket and salsa verde
A bowl of roast quails with spiced yogurt
Spiced rack of lamb with butterbean mash
Peach, prosciutto and mozzarella salad
Veal chops with Roquefort and thyme butter
Pot-roast chicken and chicory
Beef stew with cinnamon and prunes
Raspberry and mint sorbet
Autumn mess with blackberries
Banana and black pepper tarte tatin
A go-with-anything cake (and things to go with it)
The 123 cocktail
Good Things to Eat is just that: great food that focuses on the ever-popular ingredients and types of recipes that home cooks turn to again and again; the dishes that make everyone go 'yum!' From risottos, stews, gratins and things on toast to lamb, fruit, pasta, pies, squashes and puds, Lucas opens up scrumptious new possibilities for the kinds of flavours people know and love.
Lucas weaves together his recipes with personal memories, inspiration, gentle advice and the odd joke. His warm, unhurried writing and layman's understanding of what needs explaining and what doesn't, plus his usage of ingredients that people can easily get hold of, ensure he will inspire everyone to make uncomplicated, tasty food - no matter how practised they are in the kitchen.
At long last, here is the book his fans have been waiting for.
Recipes include:
Sea bream with fennel and orange
Chicken schnitzel with lemon and thyme
Aubergine, courgette and basil gratin
Cod with lentils, rocket and salsa verde
A bowl of roast quails with spiced yogurt
Spiced rack of lamb with butterbean mash
Peach, prosciutto and mozzarella salad
Veal chops with Roquefort and thyme butter
Pot-roast chicken and chicory
Beef stew with cinnamon and prunes
Raspberry and mint sorbet
Autumn mess with blackberries
Banana and black pepper tarte tatin
A go-with-anything cake (and things to go with it)
The 123 cocktail
Reviews / Votes
'He's as good with emotive words as he is with inspirational recipes - enticing even kitchen virgins to put on a pinny. Cooking from the heart, simple dishes are a tempting tease of modern British flavours, Mediterranean sumptuousness and seasonal splendour... I've cooked more than a dozen recipes from the book with resounding success...Hollweg reminds us that unfussy cooking should always have pride of place in the kitchen.' 4/5 stars, Time Out'A book that springs from a sound ethos: love for simple ingredients and a desire to eat and feed. Lucas's skill is in using down-to-earth ingredients in recipes that make you salivate just by reading the title.' delicious magazine
'It is brilliant.' Alex James in The Sun
'[Lucas Hollweg's cookery pages] are the best you'll find in or on the English tongue.' A. A. Gill
'A book with a hungry heart, written by the new star of simple good food.' Rose Prince
'Lucas cooks from his heart and his recipes really hit the spot for entertaining at home; I've even lifted a couple myself.' Mark Hix
Top of "The Way to His Heart" by Sunday Times Style
"I could happily eat for years from his ungussied recipes...Excellent." Christopher Hirst, The Independent
"As readers of his Sunday Times column will know, Hollweg has a magical ability to combine a few ingredients into something wonderful. He knows when to elaborate - adding cardamom to a lemon-drizzle cake, say - and when to leave well alone: pork chops with mustard and capers, onion tart, fish pie. No book this year has made me salivate quite as much." Sunday Times Culture
More details
Language
English
Place of publication
London
United Kingdom
Publishing group
HarperCollins Publishers
Illustrations
45 col illus
Dimensions
Height: 246 mm
Width: 186 mm
Thickness: 31 mm
Weight
1065 gr
ISBN-13
978-0-00-736407-7 (9780007364077)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
Person
Lucas Hollweg is a self-taught cook who gave up life as a food editor and features journalist to spend more time in the kitchen. His popular recipe column in The Sunday Times Style magazine has many happy readers, who enjoy his easy, laid-back and delicious grub. Good Things to Eat is his first cookbook.