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More About the Author
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Review
‘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
Product 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
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Customer Reviews
I am a huge fan of Nigel Slater's style, he shares the recipe for what he had for his tea last night and I think Lucas is in the same category. Not particularly fancy or chefy, just great recipes.
I have already tried a number of these recipes with great success.
I would recommend this book to you without hesitation.
Berries and Cherries ~ Birds ~ Cakes ~ Chops ~ Fennel ~ Figs ~ Fish ~ Gratins ~ Ice cream and sorbet ~ Mussels, squid and other creatures ~ Peaches and plums ~ Pies and tarts ~ Pudding ~ Risotto ~ Roasts ~ Spaghetti ~ Stew ~ Summer salads ~ Summer Soup ~ Things on toast ~ Winter salads ~ Winter soup ~ A word about booze ~ Bits and pieces.
There are between five and nine recipes in each section, and they include Strawberries in red wine with cream cheese and basil; Cherrymisu (!!); Raspberry and basil sorbet; Kale and pancetta risotto; Spaghetti with crab and mint; ruby chard with lemon and feta; and Peas, broad beans and ricotta on toast.
Who's going to buy it? All of the recipes are very straight forward - I would expect almost anyone be able to cook these The food combinations are familiar, and yet often include a variation that you know will eat well - an example of that is the cherrymisu - you know it's going to be delicious! There's a strong emphasis on fresh ingredients, eaten simply. Lovely book. Will definitely use this one..
So far, of the seven recipes I've tried, every one has worked out perfectly with well... Read more
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