Tapas with Liam Tomlin

 
 
Struik Lifestyle (Verlag)
  • 2. Auflage
  • |
  • erschienen am 1. Juli 2020
  • |
  • 256 Seiten
 
E-Book | ePUB mit Adobe-DRM | Systemvoraussetzungen
978-1-4323-1096-7 (ISBN)
 
Tapas with Liam Tomlin is about the style of food that Liam likes to cook and the way he likes to eat, with lots of different tastes, textures and cooking styles. After so many years in professional kitchens, Liam wanted a departure from the formal structure of restaurants with reservations, stuffy service and fixed menus that are repeated day after day. At Chefs Warehouse, he has moved away from food with too many layers, and components added simply for the sake of adding them. His way of cooking is focused on technique and on extracting as much flavour as possible to create tasty and well-balanced dishes. The tapas recipes are not intimidating, only delicious. As Andy Fenner, owner of Frankie Fenner Meat Merchants says: 'Liam has the crew do it every day. This book will show you how to do it at home.' This second edition of Tapas with Liam Tomlin is now available to everyone as the first, self-published edition was only available at Liam's restaurants.
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Liam Tomlin was born in Dublin, Ireland, where his career as a chef began at the age of 14. He went on to gain experience in some of Ireland's and Europe's finest kitchens, eventually moving to Australia in 1991. For the next six years, Liam worked with Dietmar Sawyer of Restaurant Forty One as Chef de Cuisine before opening Banc Restaurant in Sydney. Since then, he has travelled the globe, opening restaurants, doing consultancy work, publishing cookbooks and winning numerous prestigious international awards. In 2004 he moved to Cape Town, working as a consultant to various luxury lodges and restaurants. In 2010 he opened Chefs Warehouse & Cookery School, which became Chefs Warehouse & Canteen. In 2016, Liam opened Thali, in Gardens, and Chefs Warehouse at Beau Constantia; in 2017, Chefs Warehouse at Maison in Franschhoek and, in 2019 Jewells in Paarl, alongside fellow chef Neil Jewell.

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