From the day Tom Aikens burst on to the restaurant scene, he has barely been out of the limelight. Awarded two Michelin stars by the age of 26, he has consistently been tipped as one of the hottest and most talented chefs cooking today. Now comes this stylish and sophisticated book, with 200 mouth-watering recipes, graded according to difficulty. His starting point is everyday ingredients - he believes in buying fresh, seasonal produce, and gives guidance on how to choose the best and make the most of them. Organising the book by type of food - vegetable, meat, fish, fruit, bread, dairy - he creates a variety of imaginative, dazzling recipes, some very easy and achievable in minutes; others more sophisticated, ideal for special occasions or when you are feeling more adventurous. He shows how to take one basic ingredient and produce a host of different dishes. The humble carrot, for example, can be roasted with honey and cumin or pickled to form the basis of a delicious salad, or pureed with tarragon to supply a wonderful sauce for roast cod. Sole can be baked in minutes on a sizzling hot baking tray in the oven, or pan-fried and served with balsamic glazed vegetables and pea puree. From gorgeous grilled fennel with goat's cheese and black olive oil, buttered peas with spring onions to lamb shank with tomato confit and beans, there is something here for everyone who loves good food. Inspiration, talent and flashes of sheer genius shine off every page in this book, destined to become a firm favourite with keen cooks and food lovers everywhere.
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Tom Aikens started working in London with Pierre Koffman at La Tante Claire. Two stints in France followed (with Joel Robuchon in Paris and Gerard Boyer in Reims) before he became Head Chef at Pied a Terre, London, in 1996 and the youngest ever recipient of two Michelin stars. Tom's dream was always to open his own restaurant and in 2003 he opened Tom Aikens in Chelsea, London. Since then he has won great critical acclaim and many prestigious accolades.Review:
"Tom Aikens has extraordinary empathy with ingredients and it is that which is the wellspring of his artistry and his originality - the latter a quality all too few chefs can claim" Fay Maschler "...a chef of dazzling originality whose vision is so clear that it enables him to combine a cornucopia of different ingredients into a whole of perfect flavours" Egon Ronay "Excitingly original food that's a feast for your eyes and palate" Olive Magazine "Sensational, subtle and intense cooking" Harden's London Guide 2005
"About this title" may belong to another edition of this title.
Book Description Ebury, 2006. Hardcover. Book Condition: New. Bookseller Inventory # P110091910013
Book Description Ebury. Hardcover. Book Condition: New. 0091910013 New Condition. Bookseller Inventory # NEW6.0038948