Product Description

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.

Product Details

• Amazon Sales Rank: #2090 in Books
• Published on: 2009-08-06
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 272 pages

Review
'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 )

About the Author
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.

Customer Reviews

The complete cookbook setting a trend and raising the bar
This is a complete cookbook that is setting a trend in combining not just the fantastic recipes from the restaurant, but also information on the entire business from conception to execution as well as being honest and realistic about the restaurant business. Tom Kitchin shares his 15 years of joy, pleasure as well as the experience and character defining "blood, sweat and tears". The book is a must have for any cook (especially lovers of food i.e `foodies') as not only are there large doses of seasonality, plashes of helpful domestic produce tips, sprinklings of professional techniques, (obviously unselfishly included to enable us mere mortals to impress our guests and collegues) and swirls of wisdom passed down to Tom Kitchin from legends and now unselfishly and unreservedly to us, the book is making happy reading and certainly happy cooking!
Other chefs have split the biography, tips and the recipes, into separate books requiring multiple purchases. Tom Kitchin has started a trend by invited us into his business, career, history, restaurant, training, friends and welcoming family. With this book, Tom Kitchin has managed to bring many elements together, including suppliers, staff, customers and the relationships that makes eating at his restaurant a really personal affair. He spreads the love by including all the people that make and made him who he is today. Not only unique, but humble and gracious in greatness. Long live `from Nature to Plate'. Ps. get your own copy as mine will never be found in the used section, this one's a definate keeper!

Superb back to roots
This book is brilliant and teaches one how to appreciate the good things in life from around the corner or what is produced within the UK without thousands of road/air miles and to think seasonally. I am all for fair trade but the carbon footprint is horrific and fair trade should feed their own first and not us.....

The Seasons...
If you need to purchase one cooking related book this year, this is without doubt it... Only when viewing the amazing photography, combined with recipes can you really appreciate this work of art. The effort to show suppliers really emphasises Toms passionate about cooking. Until reading this you will never really appreciate the produce the shores of Britain can offer.