Who is Thomas Straker?
Thomas Straker is a chef and social media sensation from London, known for his viral “All Things Butter” series and his easy-going, ingredient-led cooking style. Formerly a private chef and alumni of some of London’s top restaurants, Straker blends fine dining flair with everyday accessibility. With over 3 million followers across platforms and a bustling restaurant in Notting Hill, Straker’s unpretentious, flavour-packed recipes are just as likely to appear in your feed as on your table. The Food You Want to Eat is his debut cookbook. Find him on instagram @thomas_straker.
What is The Food You Want to Eat’s USP?
Straker promises “no-faff food that tastes banging.” This is not a book of chef-y techniques or food you’ll cook once and never revisit. Instead, it’s about dishes that are genuinely craveable, with big flavour pay-offs and short, confident ingredient lists. The book blends Italian, Middle Eastern, British and modern European influences, and above all, celebrates good food done simply.
What will I love?
If you have ever watched one of his interviews or listened to him on a podcast, you will see that Straker writes like he talks – direct, cheeky, and deeply enthusiastic about good, seasonal produce. The recipes feel like an extension of his online presence: unpretentious, visually beautiful, and centred around real-world cooking. He’s all about layering flavour, using butter generously, and showing you how to make food that “slaps”.
Expect dishes like ‘Paccheri with Wild Garlic Pesto’, ‘Chicken Caesar Salad’, and ‘Spiced Tomato Tagliolini’ that feel fresh but still achievable on a weeknight. The photography is particularly striking. The shots are moody, natural and appetising, showing real food that’s been cooked and eaten, not styled within an inch of its life.
Is it good bedtime reading?
Yes, if you like falling asleep to the thought of buttery sauces and garlicky roast potatoes. Straker’s voice carries through in short, punchy intros to each recipe, but the writing isn’t wordy; more friend-in-the-pub vibes than lyrical food memoir. Still, the passion is there, and you might find yourself bookmarking entire sections in your head before you drift off.
Will I have trouble finding the ingredients?
Not especially. Straker keeps things supermarket-friendly, and when he uses more niche ingredients (like ‘nduja or miso, although both are often easily available), they’re generally ones you will use again and again throughout the book. His cooking style thrives on a well-stocked larder of oils, vinegars, chilli pastes and, of course, butter (lots of butter). There’s also helpful guidance on swapping or omitting ingredients if needed.
How easy are the recipes to follow?
Very. This is cooking stripped of ego. Most dishes are done in a few simple steps, and Straker’s confidence as a cook comes through in how little hand-holding there is (in a good way). These are recipes written for home cooks who want to trust their instincts and don’t want to be micromanaged.
Stand-out recipes?
The ‘’Nduja and Mozzarella Flatbread’ is pure flavour with minimal effort, one of those recipes you make once and then crave weekly. There’s a touch of genius about the indulgent ‘Chilli Cheese Smash Burger’, while the ‘Chocolate Mousse’ might just ruin all other desserts for you. Don’t miss the ‘Roast Chicken, Butter Beans and Salsa Verde’ which will soon become a new staple (I recommend using Bold Beans butter beans).
How often will I cook from this book?
Frequently. The recipes are what they say on the tin; the food you actually want to eat. There’s no fluff, no filler. Expect easy weeknight pasta, juicy chicken traybakes, punchy salads, and crowd-pleasing sides. The food is adaptable, generous and built for sharing. It’s not one of those aspirational books you leave on a shelf. It’s one you’ll cook from midweek and again at the weekend, ideally with friends, wine, and a lot of napkins.
Any negatives?
If you are looking for particularly health-conscious or plant-based recipes, this probably won’t be for you. While there are veg-focused dishes, butter and meat do a lot of the heavy lifting. Also, if you like your cookbooks full of background essays, regional history or in-depth foodie musings, you will be disappointed.
Should I buy the book?
Absolutely. If you follow Straker online, this book delivers exactly what you would hope for: big, bold, confident recipes that are genuinely doable and deeply delicious. It is for cooks who want fuss-free inspiration without compromising on flavour.
Cuisine: Seasonal British/Modern European home cooking
Suitable for: Anyone from confident beginners up
Great for fans of: Anna Jones, Jeremy Lee and Marcus Wareing
Cookbook review rating: 5 stars
Buy this book: Food You Want To Eat , £25.00, Bloomsbury.
This review was written by Freelance Food Writer and Recipe Developer Sophie Knox Richmond. Follow her on Instagram on @sophie_kr_food.
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