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.

From Nature to Plate: Seasonal Recipes from The Kitchin

Cookbooks, Food & Wine

Kitchin, Tom

Regional & International

Orion Publishing

Aimed at the home cook, this is fresh food, simply prepared, from the youngest Michelin-starred chef 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 that are available and at their best each month of the calendar year. Recipes range from the simple—Gnocchi with Blue Cheese, to the epic—his signatureBoned and Rolled Pig's Head with Langostines and a Crispy Ear Salad. 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. Measurements are metric.

Cooking by Ingredient

Phoenix

Tom Kitchin's Meat &amp; 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.

Tom Kitchin's Meat and Game

Absolute Press

A true celebration of the sea, Tom Kitchin's Fish &amp; 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 Kitchins Fish And Shellfish

Celebrities & TV Shows

Bloomsbury Absolute

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 experience of home cooking to provide a collection of recipes for time-pressured cooks that makes the most of fresh, seasonal food.

Kitchin Suppers

Quadrille Publishing

See the best price to sell, buy, or rent books by Kitchin, Tom. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Books by Kitchin, Tom

See the best price to sell, buy, or rent books by Kitchin, Tom. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

From Nature to Plate: Seasonal Recipes from The Kitchin

From Nature to Plate: Seasonal Recipes from The Kitchin

Tom Kitchin's Meat and Game

Tom Kitchins Fish And Shellfish

Kitchin Suppers