From Nature To Plate: Seasonal Recipes from The Kitchin by Tom Kitchin

  • Leek and potato soup with crispy ox tongue and poached egg (page 42)

    from From Nature To Plate: Seasonal Recipes from The Kitchin From Nature To Plate by Tom Kitchin

    • Categories: Soups; Egg dishes; Appetizers / starters; Lunch; Spring
    • Ingredients: white onions; unsalted butter; leeks; potatoes; carrots; celery; parsley; garlic; bouquet garni; ox tongue; eggs
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  • ISBN 10 029785593X
  • ISBN 13 9780297855934
  • Linked ISBNs
  • Published Aug 06 2009
  • Format Hardcover
  • Page Count 272
  • Language English
  • Countries United Kingdom
  • Publisher Orion Publishing Group
  • Imprint Weidenfeld & Nicolson

Publishers Text

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.

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