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Kitchin Suppers Hardcover – Illustrated, 13 Sep 2012

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Product details

  • Hardcover: 192 pages
  • Publisher: Quadrille Publishing Ltd (13 Sept. 2012)
  • Language: English
  • ISBN-10: 1849491216
  • ISBN-13: 978-1849491211
  • Product Dimensions: 18.7 x 2.4 x 24.8 cm
  • Average Customer Review: 4.1 out of 5 stars  See all reviews (93 customer reviews)
  • Amazon Bestsellers Rank: 104,261 in Books (See Top 100 in Books)

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Product Description


'With his talent and energy, Tom makes good cooking accessible to everyone' --Alain Ducasse

'Eminently user-friendly book...from Scotland s pre-eminent cook of wild food and game.' --The Times, 26th August 2012

'Scotland's hottest chef Tom Kitchin has come up with a stunning collection of recipes that makes the most of fresh, seasonal food. From one-pan wonders and quick weekday suppers to new Sunday roasts and glorious desserts, there are brilliant ideas for every day of the week. And the photography is inspirational.' --Country Homes & Interiors, October 2012

'The Scottish chef presents delicious recipes that are affordable as well as achievable. From quick suppers to ideas for casual entertaining and the beloved Sunday roast, he shows how to get great results using clever combinations and seasonal ingredients. Recipes like smoked salmon & pea frittata showcase his simple yet beautiful food.' --Good Food Magazine, October 2012

'Tom Kitchin's latest book, Kitchin Suppers, will take you by the hand, showcasing classic flavour combinations with exciting new twists. Perfect for impressing guests.' --Good Housekeeping Magazine, October 2012

'Tom Kitchin takes readers into his home kitchen to demonstrate how accessible, inexpensive and uncomplicated gourmet food can be. Drawing on his experience of cooking for the family, Tom has divided the book into sections to provide a collection of fresh, seasonal food recipes for different time pressures.' --Dundee Courier, 25th August 2012

'This stunning-looking recipe book is a real celebration of warming seasonal fare - perfect for November. Considering Tom's Michelin credentials his recipes are surprisingly straight forward, with no lengthy ingredient lists or complicated techniques, and it's great to see him make use of cheaper cuts, such as pork cheeks and belly, as well as all types of game bird. Kitchin Suppers has the perfect combination of easy, filling family meals, such as salmon lasagne or chicken broth, as well as more flamboyant fare, especially his innovative interpretation of haggis, neeps and tatties.' --Great British Food Magazine, November 2012

'Tom Kitchin specialises in bringing classical French technique to Scottish ingredients; this new book brilliantly simplifies some of those clever and flavourful recipes for quick meals and satisfying single-pan cooking adventures.' --The Times, --Delicious, December 2012

'This take on home cooking from restaurant chef Tom Kitchin is full of neat tricks and alternatives to the time-consuming processes of the pro kitchen.' --Metro (London), November 28th 2012

'Tom Kitchin's hearty recipes from his new book will cloak your festive planning in an aura of calm.' --Delicious, December 2012

About the Author

Tom Kitchin opened his first restaurant, The Kitchin, on Edinburgh's Leith waterfront in 2006. In January 2007, The Kitchin was awarded a coveted Michelin star - only six months after opening. Since then Tom has received nationwide recognition with numerous accolades and awards for the restaurant in Edinburgh, including Observer Food Monthly's Restaurant of the Year (2010). Since his impressive success in BBC2's Great British Menu, Tom is regularly invited to appear on television - in BBC's Saturday Kitchen, Saturday Kitchen Best Bites, UKTV Food's Market Kitchen and on the final chef's table on BBC's Masterchef. His most recent TV appearance is on BBC Two's The Chef's Protege. This is his second cookbook and the first devoted to home cooking.

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Most Helpful Customer Reviews

2 of 2 people found the following review helpful By Marand TOP 100 REVIEWER on 1 Nov. 2012
Format: Hardcover Vine Customer Review of Free Product ( What's this? )
Whilst Tom Kitchen is a Michelin-starred chef, there is nothing in this that requires Michelin levels of skill. The recipes are very much aimed at home-cooking, albeit not necessarily every day cooking. Some ingredients won't be light on the wallet and there are one or two slightly tricky techniques which are well-explained. There is plenty here that will work for entertaining or special occasions. In the first week I had the book I cooked the rabbit, cider & mustard stew and the rolled escalope of veal with lemon & caper butter (stuffed with cheese & purple sprouting broccoli). Both were straightforward and went down well. The veal recipe in particular looks like you've made a bit of an effort but in truth takes about ten minutes to prepare followed by a few minutes cooking.

There is plenty for a family roast including lemon & garlic roasted guinea fowl with sautéed potatoes, beef wellington (although this does involve an extended preparation process and some forethought for the ingredients list), roast loin of pork with savoy cabbage, apple & chestnuts and a roast leg of lamb served with ratatouille-stuffed tomatoes.

There's a nice selection of breads including a simple but unusual crispy pasta bread. One other thing I like is that there are a few recipes for things which act as an accompaniment for meat-eaters but form a main course for vegetarians. By way of example, there is a pumpkin & Parmesan gratin and also some lovely little courgette & aubergine filo tarts which are suggested as an accompaniment to roast lamb (and again they are a doddle to prepare). There is also a small selection of desserts although I won't be trying the prune clafoutis!
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8 of 9 people found the following review helpful By Chris Hall TOP 100 REVIEWERVINE VOICE on 9 Dec. 2012
Format: Hardcover Vine Customer Review of Free Product ( What's this? )
Length: 2:11 Mins
Tom Kitchin is a Michelin Star chef hailing from Scotland, where he is the proud owner of his popular restaurant 'The Kitchin'. Over the years he has appeared on television on numerous occasions, competing on 'The Great British Menu' as well as appearing as a guest judge and mentor on that firm British favourite 'MasterChef'.

He already has one cookbook under his belt - the 2011 publication of 'From Nature To Plate'. Now in 2012 Kitchin has released his second cookbook - 'Kitchin Supplies'.

The book contains the following chapters:
- One-pan wonders - 20 Pages (9 recipes)
- Quick weekday suppers - 26 Pages (12 recipes)
- Leave it to cook - 20 Pages (8 recipes)
- Breads & savoury nibbles - 16 Pages (9 recipes)
- Easy starters - 22 Pages (10 recipes)
- Saturday supper - 26 Pages (11 recipes)
- Sunday roast - 24 Pages (14 recipes)
- Simple desserts - 22 Pages (10 recipes)
- Basic recipes - 4 Pages (7 recipes)

As you'd expect, throughout the length of the book there's a distinct Scottish note to the vast majority of the dishes. Aside from a one-page introduction, Kitchin gets straight on with the recipes, without any faffing around with pretentious coffee-table-book-niceties or the like.

Pretty much every recipe is detailed over a full page, with the adjoining page offering a full colour photograph of that particular dish. Furthermore, the recipes are detailed in simple, plain English, without the need to over-colourise the various techniques and ingredients involved.

On a number of recipes there's some helpful little hints and tips, such as how best to peel artichokes.
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2 of 2 people found the following review helpful By Charles Vasey TOP 500 REVIEWERVINE VOICE on 7 Oct. 2012
Format: Hardcover Vine Customer Review of Free Product ( What's this? )
Tom Kitchin appears regularly on Masterchef and his restaurant was awarded a Michelin Star, so the initial question for anyone looking at this book is whether it is going to be a cheffy book with lovely pictures. I am pleased to report that (although it has lovely pictures) there is only one dish that I would think twice about (Beef Wellington) and the author delivers a warning on it. The other recipes are eminently cook-able in the average kitchen (even if Tom has to warn you about acquiring mandolins now and then) and most could almost join Jamie Oliver's 30 Minute Meals.

Jamie's books have brought cooking, I believe, to men by rendering the exercise fast, tasty and in the form of an engineering problem. We are thinking number of pans, and orders of starting the heat. Tom Kitchin does not quite go as far into Cooking For Boys country but he does show you how to make some dishes that would not disgrace his restaurant in your kitchen. It is eminently practical and the dishes I have cooked from it were delicious. This is a cook-book that you can and, I hope, will use.

Update: The sausages and white bean casserole with herb crust was a big hit.
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Format: Hardcover Vine Customer Review of Free Product ( What's this? )
This is quite a heavy cook book - and around 192 pages. It's packed with full page colour pictures of the finished meal (I do like to see what I am aiming at - i.e. what it is SUPPOSED to look like even if I am not going to achieve it!)

The Kitchin suppers book offers quite a variety of recipes from quick "one pan wonders" or "Quick everyday suppers" to more advanced and interesting recipes. Even these more advanced ones are described ina clear and concise way though - and with abit of preparation and time discipline it's really not beyond the average "cook/chef" to be able to deliver these looking pretty similar to the finished article displayed here.

There's a section right at the end of the book on some basics - which gives a very quick course on how to make fish, lamb and chicken stock, bearnaise sauce, mayonnaise, clarified butter and Bouquet garni. I'd probably have liked a few more "sauce" recipes but these are a great start for someone just starting out.

I've tried four or five of the recipes so far. I loved the foccaccia with Rosemary (p. 76) and will definitely be making that again very soon - it was lovely with sonme home made soup I had just made. The cheese straws with the added caraway seed (p.86) added a nice "twist" to them - actually I added sesame seeds also to the top and liked this toasted taste also! The other thing I have really enjoyed so far cooking was the rabbit, cider and mustard stew (p.61) which was really tasty and simple to make once you've sourced (or should that be sauced!) all of the ingredients. The mustard gives it that extra tang to take it and the cider up a notch.

So, overall I am more than happy with this new addition to my cookery books. there are some really nice recipes here to keep me amused in the winter months and beyond.
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