Tom Kitchin's Fish and Shellfish
1st Edition
Published on 6. September 2018
288 pages
978-1-4729-3782-7 (ISBN)
Description
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 chips. 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'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 chips. 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.
More details
Edition
1. Auflage
Language
English
Place of publication
London
United Kingdom
ISBN-13
978-1-4729-3782-7 (9781472937827)
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
Other editions
Additional editions
Tom Kitchin
Tom Kitchin's Fish and Shellfish
Book
08/2018
Bloomsbury Absolute
€32.50
Shipment within 10-20 days
Person
Tom Kitchin is Scotland's youngest Michelin starred chef proprietor, having achieved a star at only 29 years old. Before opening his own restaurant, The Kitchin, his culinary CV extends from early training at the Gleneagles Hotel to experience at some of the world's best restaurants such as La Tante Claire, Guy Savoy and Michelin Le Louis XI. He is a previously published author, with three books to his name: From Nature to Plate, Kitchin Suppers and Tom Kitchin's Meat and Game.
He has become a well-known face on British television, having regularly appeared on BBC's Saturday Kitchen and The One Show, BBC2's The Great British Menu and appeared as mentor on The Chef's Protege. He has also appeared alongside some of the UK's most renowned chefs as a judge on Masterchef Final Chef's Table panel as a judge.
He writes a weekly column in the Spectrum supplement of The Scotsman.
He has become a well-known face on British television, having regularly appeared on BBC's Saturday Kitchen and The One Show, BBC2's The Great British Menu and appeared as mentor on The Chef's Protege. He has also appeared alongside some of the UK's most renowned chefs as a judge on Masterchef Final Chef's Table panel as a judge.
He writes a weekly column in the Spectrum supplement of The Scotsman.
Content
Introduction
Fish tips
Crustaceans
Molluscs
Cephalopods
Flat fish
White fish
Oily fish
Mixed fish
Acknowledgements
Index
Fish tips
Crustaceans
Molluscs
Cephalopods
Flat fish
White fish
Oily fish
Mixed fish
Acknowledgements
Index
