Tom Parker Bowles

Lonely Planet,

A guide to street food around the world includes recipes for such international foods as Venetian cicchetti, Sri Lankan hopper, and Australian meat pie.

Where to Find it & how to Make it

The World's Best Street Food

An Alphabet of Greed

E is for Eating

"Takes a journey across the country to learn about the English through our love-affair with food. Peppered with mouth-watering recipes and recommendations."--Publisher's description

A Journey Through the British and Their Food

Full English

'The Year of Eating Dangerously' is an account of the author's global odyssey in search of culinary extremes. It covers the dangers of West Country elvers, the French song-birds that are the ultimate in endangered gastronomy, and the Masaii warriors and their bloody feasts. It seeks out the links between home, food, and happiness.

A Global Adventure in Search of Culinary Extremes

The Year of Eating Dangerously

From West Country cider brewers to Yorkshire tripe dressers, Tom meets the punters and producers at the heart of our food traditions. He samples the very best of real English food: Bury black pudding, home-cured Wiltshire bacon and the planet's finest cheddar. But Full English is no paean to an imagined land where yokels sip ale together while chomping on pork pies. Tom's quest delves beneath the surface to unearth the real story behind our eating habits, and what the food of today says about us: organic heaven or mass-produced hell? Peppered with mouth-watering recipes and recommendations, Tom's pilgrimage maps out England's defining dishes: Fish & Chips in the North, Balti in the midlands, Snail Porridge at the Fat Duck. But it is the colourful characters we meet along the way who truly bring Full English to life.

A Journey through the British and their Food

Eat meat, but eat less and eat better – that, if any, is this book’s philosophy. 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. Nor should we forgo slow-cooked lamb, roast Chinese duck, Keralan pork curry or rich jambalayas, cassoulets and daubes – you’ll find recipes for all of these here. But read on and things get a little less carnivorous. 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. There are 120 recipes in total, ranging from meat feasts such as roast beef through to game stock and everything in between. 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. With an eye on welfare, it encourages us to spend money on eating less but better meat. But this is no revolution: here are recipes for dishes rooted in cultures where meat is a luxury, and so delicious you will return to cook them again and again.

Recipes for prime cuts, cheap bits and glorious scraps of meat

Let's Eat Meat

Capturing the magic and finest festive traditions of Fortnum & Mason, Christmas and Other Winter Feasts gathers together everything you need to enjoy a truly delicious winter.

Fortnum & Mason: Christmas & Other Winter Feasts

Anthony Ham

Abigail Blasi

Collects one hundred authentic recipes from the world's spiciest cuisines, including Mexican, Thai, Indian, Moroccan, and Indonesian, including historical and cultural information behind the dishes.

Where to Find It and How to Make It

The World's Best Spicy Food

In Lets Eat, Tom Parker Bowles gives us more than 140 of his kitchen staples; the dishes he cooks day in, day out. This is home cooking at its best ; Fish Pie, Shoulder of Lamb with Pommes Boulanger, Noodle Soup, Treacle Tart ; all shamelessly indulgent, but straightforward to prepare and affordable. Accompanied by beautiful photographs by Cristian Barnett.

Recipes from my kitchen notebook

Let's Eat

Sunday Times Bestseller It’s a national icon, a British institution, the finest grocer of them all. Fortnum & Mason is a store that has fuelled the tide of British history, fed the appetites of kings and queens, maharajahs and czars, emperors, dukes and divas alike.

The Cook Book: Fortnum & Mason

An expert and entertaining guide to tea from Fortnum & Mason by award-winning food writer, Tom Parker Bowles.

Tom Parker Bowles

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