Not being a terribly good cook, I’m always rather wary of “Chefy” books; I don’t have the time or the skills to emulate the creations and certainly don’t have the patience to faff around with elaborate garnishes and fancy finishes. Yet, with From Nature to Plate, I did feel the urge to cook, the recipes are a good mix, some very simple, others more elaborate but there are notes and suggestions for tailoring dishes to your circumstances. The recipes are well laid out and clear to follow and with the emphasis on seasonality one can progress through the book from Spring to Winter. It makes good bedside reading too, with an autobiographical thread, details on produce and throughout the book we meet some of the people who dedicate their lives to producing the very best produce.

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Synopsis

Tom's restaurant, 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 LIST MAGAZINE, and Tom Kitchin was Scottish Chef of the Year in 2007. His unique marriage of seasonal Scottish produce with the classical French technique has universal application. He is totally committed to fresh seasonal ingredients, cooked simply, and this book showcases the ingredients which are available and at their best each month of the calendar year.

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About the Author

Tom Kitchin was born in Edinburgh. He has worked alongside three Michelin star chefs in London and France. He returned to Edinburgh to open The Kitchin in June 2006 to unanimously favourable reviews. More books by this author Author 'Like for Like' recommendation