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Kitchin Suppers Hardcover – Illustrated, 13 Sep 2012

4.2 out of 5 stars 110 customer reviews

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Product details

  • Hardcover: 192 pages
  • Publisher: Quadrille Publishing Ltd; First Edition edition (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: 4.2 out of 5 stars  See all reviews (110 customer reviews)
  • Amazon Bestsellers Rank: 69,186 in Books (See Top 100 in Books)

Product Description

Review

'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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Customer Reviews

4.2 out of 5 stars
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Top Customer Reviews

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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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 Verified Purchase
A lovely collection of easily put together but tasty meals. For those who want to enjoy cooking for their family and/or friends. Simple family suppers to dinner party meals. A must have that you will return to over the years.
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Format: Kindle Edition Verified Purchase
Being Scottish, I adore Tom's take on the 'doable@home' classics he showcases here, all with an extra fillip of Caledonian deliciousness. He has made top restaurant flavours and presentation accessible to the home cook. Superb. The best cookbook I have purchased g asked for ages.
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Format: Hardcover Vine Customer Review of Free Product ( What's this? )
This is a fabulous cookbook which I can highly recommend. Sections such as the One Pan Wonders, Easy Starters and Simple Desserts are sure to please even the most discerning. I personally love meals that are special enough to produce for friends and family but need little `seeing to' at the last moment. Hence the section on Leave It To Cook, certainly has my vote! It is a great selection of recipes - Rabbit Cider and Mustard Stew, Braised Duck with Olives and Basil, Smoked Salmon and Spinach Lasagne, Pork Belly Braised With Star Anise and Fennel Seeds, are just a random selection and enough to get most taste buds watering.

There is a section on Bread And Savoury Nibbles, Saturday Suppers and Sunday Roasts. There is even a section on Basic Recipes. All these recipes are clearly set out with lists of ingredients to source, careful explanations of how to prepare the dishes, and beautiful pictures to show what you should be able to expect from your efforts. Superb!

The sheer variety of the recipes included and the number of different ingredients used makes this a cookbook for everyone. No one is going to go hungry here! There is nothing overly complicated or requiring huge amounts of expertise in either the preparation or cooking. Even if you have never made Fish Stock or Mayonnaise yourself, this book will unlock the secrets in a straight forward, no nonsense way.

I thoroughly recommend this book. It is a cookbook for people who love food rather than cooking, and it shows just how easy it is to eat well, cook easily and enjoy food with friends.
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By Marand TOP 500 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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