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Product Description
Book Description
After Marco Pierre White and Gordon Ramsay, here comes Tom Aikens - the latest, sensational 'bad boy' of the kitchen!
Product Description
From 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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Customer Reviews
Most Helpful Customer Reviews
25 of 27 people found the following review helpful
Format:Hardcover
This is one of the best cook books I've bought and I have loads! Many of the recipes look quite basic at first glance but there's something going on where the whole is definitely greater than the sum of it's parts. The ingredients are mostly easy to get hold of, the techniques and preparations are approachable, the notes & guidance are superb in their simplicity, and I've found that with every recipe so far, I've actually been able to focus on the cooking in a way that makes sense of the processes & ingredients in relation to each other in a way that's not jumped out so much before. As a seriously enthusiastic home cook, I couldn't recommend this book enough.
12 of 13 people found the following review helpful
Format:Hardcover
I bought this book having eaten at both his restaurants several times. The recipes are graded in three categories, easy, mediam and challenging. The latter category requires a lot of fussing about with the food and some forethought, but the medium and easy recipes are well set out and easy for the domestic cook. There are notes on what can wrong on some of the recipes and how to avoid mistakes which is a useful addition. It provides a good range of different recipes, from bread and cakes to petite fours. Every dish that I have tried from this book has worked and received requests for a repeat cooking - this has to be the measure of a cook book!
4 of 4 people found the following review helpful
Format:Hardcover
This cookbook manages to balance our expectations of a Michelin starred chef and the actual capability of most readers. I know that there are a lot of books out there by Michelin star chefs (normally debut books) which attempt to give an insight into the delicate nature of Michelin starred cooking. This book has the following pros/helpful aspects:
- Good mixture of complex and simple recipes;
- Catalogue of how to make 'basics'/store cupboard essentials, like stocks etc.
- Beautiful, colourful and ample illustration where you may need inspiration for how to present the recipes or food in general;
- Classification system of difficulty;
- Good mixture of slow recipes and what I would call on the hob cooking
- Balance of fish, meat, desserts (although there are a lot of desserts!) and other categories;
- Simply written instruction by someone who clearly understands his craft AND communicates well in writing.
- Offers alternatives to certain ingredients and where some are optional.
- Offers imaginative recipes for humble ingredients (carrot salads, asparagus mousse etc)
I think that a competent cook who is above par would relish the challenge in this book as well as a revisiting of simple recipes etc. I have eaten at Tom Aikens flagship restaurant and the book lived up to my expectations of one of the finest restaurants and chefs in the UK.
- Good mixture of complex and simple recipes;
- Catalogue of how to make 'basics'/store cupboard essentials, like stocks etc.
- Beautiful, colourful and ample illustration where you may need inspiration for how to present the recipes or food in general;
- Classification system of difficulty;
- Good mixture of slow recipes and what I would call on the hob cooking
- Balance of fish, meat, desserts (although there are a lot of desserts!) and other categories;
- Simply written instruction by someone who clearly understands his craft AND communicates well in writing.
- Offers alternatives to certain ingredients and where some are optional.
- Offers imaginative recipes for humble ingredients (carrot salads, asparagus mousse etc)
I think that a competent cook who is above par would relish the challenge in this book as well as a revisiting of simple recipes etc. I have eaten at Tom Aikens flagship restaurant and the book lived up to my expectations of one of the finest restaurants and chefs in the UK.
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Most Recent Customer Reviews
A glimpse of genius !
I still have to eat at this man`s restaurant, but in the meantime this book will keep me going.
This is not a book of complexity, but a bridge between the competent cook, and... Read more
This is not a book of complexity, but a bridge between the competent cook, and... Read more
Published 8 months ago by Peter H
A poor book from an excellent chef.
A disappointment.
This has the feeling of a heavily ghost-written book (although admittedly there is no collaborator mentioned in the acknowledgement), scattered with... Read more
This has the feeling of a heavily ghost-written book (although admittedly there is no collaborator mentioned in the acknowledgement), scattered with... Read more
Published on 26 Jan 2007 by J. K. Tseng
Cooking Fantastic
Great Book. Aikens has an original style, almost messy presentation, which probably comes from the way he develops his recipes and ideas. Read more
Published on 23 Nov 2006 by C. Devonshire
This Book Is AMAZING!!
Before I bought this book, I had only found out who Tom Aikens was a few weeks before, but I have read the book back to front and I can see why he is a michelin star chef twice. Read more
Published on 8 Oct 2006 by M. Gutteridge
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