From Nature to Plate by Tom Kitchin
Seasonal Recipes from The Kitchin

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Synopsis

Tom Kitchin's unique marriage of seasonal Scottish produce with the classical French technique has universal application. He is totally committed to fresh seasonal ingredients, cooked simply. His sumptuous cookbook is divided into four sections—Spring, Summer, Autumn, and Winter—and showcases the ingredients which are available and at their best each month of the calendar year. Edinburgh-born, he has spent more than 10 years working alongside three star chefs Pierre Koffman at La Tante Claire, Guy Savoy in Paris, and Alain Ducasse in Monte Carlo. This collection of recipes is peppered with personal stories and anecdotes from working with these culinary masters. 
 

About Tom Kitchin

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Tom Kitchin opened The Kitchin in June 2006 to unanimously favorable reviews. Six months after it opened, it earned a Michelin star-the fastest to be awarded.
 
Published May 1, 2010 by Orion Publishing. 272 pages
Genres: Cooking. Non-fiction

Unrated Critic Reviews for From Nature to Plate

Publishers Weekly

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Scottish chef Kitchin, helmsman of an eponymous Michelin-starred restaurant, offers a culinary tour of his restaurant in this dense memoir-cookbook.

May 10 2010 | Read Full Review of From Nature to Plate: Seasona...

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