Tom Aikens Cooking by Tom Aikens
Presents 200 recipes, graded according to difficulty. Organising this book by type of food - vegetable, meat, fish, fruit, bread, dairy - the author, one of the talented chefs creates a variety of recipes, some easy and achievable in minutes; others sophisticated. He shows how to take one basic ingredient and produce a host of different dishes.
"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
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.
| SKU | Unavailable |
| ISBN 13 | 9780091910013 |
| ISBN 10 | 0091910013 |
| Title | Tom Aikens Cooking |
| Author | Tom Aikens |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Ebury Publishing |
| Year published | 2006-10-05 |
| Number of pages | 256 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |