From Nature To Plate
Seasonal Recipes from The Kitchin
(Sprache: Englisch)
The Kitchin opened in June 2006. Six months later, it earned a Michelin star, the fastest to be awarded. It was voted Restaurant of the Year 2007 by The List Magazine, and Tom Kitchin is Scottish Chef of the Year 2007. His unique marriage of seasonal...
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Produktinformationen zu „From Nature To Plate “
The Kitchin opened in June 2006. Six months later, it earned a Michelin star, the fastest to be awarded. It was voted Restaurant of the Year 2007 by The List Magazine, and Tom Kitchin is Scottish Chef of the Year 2007. His unique marriage of seasonal Scottish produce with the classical French technique has universal application. Edinburgh-born, Tom has spent more than 10 years working alongside three star chefs Pierre Koffman at La Tante Claire, Guy Savoy in Paris and Alain Ducasse in Monte Carlo. He is totally committed to fresh seasonal ingredients, cooked simply, and the book will showcase the ingredients which are available and at their best each month of the calendar year.
Autoren-Porträt von Tom Kitchin
Tom Kitchin was born in Edinburgh. He has worked alongside three 3 Michelin star chefs in London and France. He returned to Edinburgh to open The Kitchin in June 2006 to unanimously favourable reviews.
Bibliographische Angaben
- Autor: Tom Kitchin
- 2009, 272 Seiten, Maße: 20,2 x 25,2 cm, Gebunden, Englisch
- Verlag: Orion Publishing Group
- ISBN-10: 029785593X
- ISBN-13: 9780297855934
Sprache:
Englisch
Rezension zu „From Nature To Plate “
One hundred seasonal recipes, with luscious photography, make this an ideal gift for any aspiring home cook. WATERSTONE'S BOOKS QUARTERLY Chef Tom Kitchin shares his delicious seasonal recipes that earned his restaurant The Kitchin a Michelin star within six months of opening. HOT STARS Tom Kitchin is a culinary genius. His new book shows you the best seasonal recipes, accompanied by photos to give you an idea of how it should turn out. SCOTLAND ON SUNDAY He's a chef who is passionate about seasonal produce and letting the freshest ingredients shine... there is a good range of recipes from Asparagus with hollandaise to the more complex Citrus fruits with Earl Grey jelly. BBC GOOD FOOD MAGAZINE Tom has it spot-on. His recipes, some complex, are simply explained with well-chosen accompanying images - you never feel out of your depth, but there's plenty to choose from if you want something simpler. www.foodloversbritain.com a new culinary voice with a totally fresh and individual approach to seasonal cooking. YES CHEF! MAGAZINE
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