Tom Aikens Cooking
By (author) Tom Aikens
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Tom Aikens Cooking by Tom Aikens
Book DescriptionFrom 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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Book DetailsISBN: 9780091910013
(252mm x 197mm x 23mm)
Imprint: Ebury Press
Publisher: Ebury Publishing
Publish Date: 5-Oct-2006
Country of Publication: United Kingdom
Books By Author Tom Aikens
Tom Aikens: Easy, Hardback (April 2011)
Offers homely style of cooking that focuses on over 200 recipes for every occasion. This book includes chapters for weekend cooking - slow-roasts and hearty fare - and one on how to get creative with your leftovers. It emphasizes on recipes that can be prepared and cooked without any hassle or fuss, making cooking a pleasure rather than a chore.
Fish, Hardback (November 2008)View all books by Tom Aikens
A collection of fish recipes that includes whole bream baked in sea salt and fennel seeds; deep fried squid with lime and Aioli; grilled sardines with thyme and garlic; scallops with pan-fried pork belly; crab salad with lemon and orange; and barbecued mullet with dill. It also contains photographs for techniques such as descaling and filleting.
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Author Biography - Tom Aikens
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.
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