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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.
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. Like for Like ReadingThe Kitchen Diaries: A Year in the Kitchen, Nigel SlaterRiver Cottage Everday, Hugh Fearnley-Whittingstall
A true celebration of the sea, Tom Kitchin's Fish & Shellfish showcases the brilliant talents of one of the UK and Scotland's favourite chefs. Tom's passion for the best and freshest produce comes to life in these pages, as he celebrates the best fruits of the sea. Recipes take in delights such as grilled lobster, poached langoustines with aioli, crab and pea soup, braised squid risotto and Thai-style oysters, alongside roast turbot with seaweed hollandaise, whole lemon sole with a citrus and basil dressing, Cullen skink and salt cod fritters. There are also some recipes straight from Tom's Edinburgh gastropub, The Scran and Scallie, including their delectable fish pie and special battered fish. These are recipes that take you right to the shore-side and the spirit of fish cookery. Beyond the recipes, there are top tips for how best to prepare this beautiful ingredient, and Tom also provides a quick and easy guide to grilling, poaching, frying, curing and roasting fish. With beautiful photography to accompany each recipe, this is guaranteed to become the go-to book for lovers of fish and shellfish.
Tom Kitchin's Meat & Game showcases the brilliant talents of one of the UK and Scotland's favourite chefs. Tom's passion for game, and his ability to transform that passion into irresistible ways to enjoy it at home, is fully celebrated within the covers of this beautiful book. Venison, partridge, pheasant, grouse, rabbit, hare and all things wild find their way into fantastic roasts, full-flavoured pasta dishes, terrines and warming soups, richly flavoured pies and puddings and so many more. With every recipe there comes a fresh new way to treat much loved classics; Roast Pheasant with Cabbage and Apple Salad, Partridge and Game Pie, Rabbit au Vin, Roast Rack of Venison with a Blueberry and Juniper Crust, Pigeon, Lentil and Spelt Burgers, Pheasant and Partridge Scotch Egg, Hare Cannelloni and the Ultimate 11s Grouse Sandwich are just some of the essential gamey recipes to try out and enjoy. And then there are Tom's glorious recipes for all things meat; Roast Crisp Pork Belly, Oxtail Soup with Cheese on Toast, Blackened Chicken Tacos, Braised Lamb Shanks with Lemon Confit, Steak and Kidney Pie, Roast Topside with all the trimmings, Smoked Ham Hocks with Hot Pineapple Salsa ... these are recipes to savour and return to time and time again.
Scotland's hottest chef takes us into his home kitchen to show just how accessible, inexpensive and uncomplicated gourmet food can be. Tom draws on his experienceof home cooking to provide a superb collection of recipes for time-pressured cooks that makes the most of fresh, seasonal food. From one-pan wonders and meals that can be put together in half-an-hour, to intensely flavoured braises that can be assembled in next to no time and left alone to cook, there are brilliant ideas for easy midweek meals. These are recipes that have been created specifically for the home kitchen, not dishes adapted and compromised from a chef's restaurant. Shoppingfor them is easy, techniques are straightforward and they are fun to cook. Tom also offers readers his 'Kitchin Secrets' covering a host of topics, including sourcing the best ingredients, preparing ahead, getting the timing right, and balancing the flavoursin a dish. This beautifully illustrated, contemporary cookbook will appeal to a wide audience, not least Tom's many fans from his engaging television appearances.