Season to Taste
Published on 1. November 2006
Book
Hardback
224 pages
978-1-77007-200-8 (ISBN)
Description
"Season to Taste" is a cook book based on Liam Tomlin's 18 favourite ingredients and aimed at experienced cooks and chefs. Ingredients include mushrooms, asparagus, oysters, scallops, squab, duck, chocolate, berries and citrus fruits. Each of the 18 chapters includes information about the ingredient, how to buy the best produce, seasonal information and classical recipes and techniques with a modern interpretation. The recipes are clear and easy to follow and are accompanied by beautiful photographs by Geoff Lung. A comprehensive section of 96 basic recipes and 12 basic techniques is also provided.
More details
Language
English
Place of publication
South Africa
Publishing group
Penguin Random House South Africa
Dimensions
Height: 310 mm
Width: 240 mm
ISBN-13
978-1-77007-200-8 (9781770072008)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Person
Irish-born Liam Tomlin began his career as a chef at the age of 14, gaining experience and honing his skills over the years in some of Europe's finest kitchens. Moving to Australia in 1991 he joined forces with Stan Sarris when Banc opened its doors in 1997, leading the kitchen brigade as Executive Chef. Banc has gained many accolades including the much- coveted 3 Hats and Restaurant of the Year title in the 2001 Sydney Morning Herald Good Food Guides Awards. Liam was appointed by British Airways as a member of the prestigious Culinary Council in 2000, designing menus for first and business class and the Concorde. Liam is now living in Cape Town and is Top Billing magazine's food editor.