Tom Aikens: Easy [Hardcover]

Over 200 mouthwatering recipes for simple, easy informal food from one of the UK's most exciting chefs

Tom Aikens is undoubtedly one of the UK's most talented chefs. His first restaurant, Tom Aikens, has received huge critical acclaim and was awarded a Michelin star a year after opening, sealing Tom's reputation as a culinary leading light. Tom also drummed up a further legion of fans with the opening of Tom's Kitchen - an informal all-day brasserie serving familiar and rustic dishes.

It is this simple, homely style of cooking that Tom focuses on in his new book. With over 200 recipes there's something for every occasion, from fast fixes, such as Peppered Steaks with Crushed Roast Garlic or Spiced Mullet Soup with Paprika and Chorizo; to twists on classic comfort food such as Ham and Mustard Macaroni, Toasted Sourdough with Aubergine, Basil and Sheep's Cheese and Lamb Rump with Rosemary Polenta and Parmesan. There's also a chapter for weekend cooking - pies, slow-roasts and hearty fare - and one on how to get creative with your leftovers. Other highlights are Tom's irresistible desserts: Prune and Armagnac Brioche Pudding, Caramel Mousse and Golden Syrup Sponge.

The emphasis is on simplicity - recipes that can be prepared and cooked without any hassle or fuss, making cooking a pleasure rather than a chore. Beautifully illustrated with specially commissioned photography and a fresh, striking design, this is set to be a must-have cookery title.

Delicious food doesn't have to be complicated. Renowned chef Tom Aikens knows that not everyone wants to spend hours in the kitchen, so here are 200 simple yet tasty recipes, perfect for anyone who loves good food but is strapped for time.

Start the day with a healthy shake or smoothie; fix yourself a quick lunch of Sardines with Shallot Chutney or Field Mushroom Salad with Watercress and Fried Egg; and rustle up a speedy supper of Mullet with Green Olives and Parmesan. Then linger over a lazy weekend brunch of baked eggs or waffles; comfort food such as Sticky Toffee Pudding; or leave hearty Sunday roasts and pies to slow-cook in the oven while you sit back and relax.

Full of shortcuts, tips and tricks from the store cupboard and with a chapter packed with recipes for using up leftovers, Tom shows how simple cooking can be.

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. In 2006 Tom opened his second restaurant, Tom's Kitchen, also in Chelsea, and 2010 saw the opening of two further restaurants at Somerset House - a second branch of Tom's Kitchen and an al fresco dining venture, Tom's Terrace.