Fish

Hailed as one of the most original chefs of our time, Tom Aikens creates 200 inspiring and nutritious recipes, with the accent on seasonal fish

a really useful cookbook ... well written and easy to follow

an excellent book ... thoughtful and practical

Tom Aikens has extraordinary empathy with ingredients and it is that which is the wellspring of his artistry and his originality - the latter a quality too few chefs can claim.

Stuffed with 200 recipes and practical advice for buying fish from sustainable sources

I love fish and I eat it every day. I'm getting worried I might be single-handedly responsible for the depleted stocks, so Tom Aikens' new cookbook Fish, which contains recipes for lesser-used species such as ling and gurnard, should help redress the balance

A timely snapshot of the fishing industry today...accompanied by beautifully illustrated step by step photography

An essential addition to any cook's kitchen

Tom Aikens grew up in Cringleford, Norfolk, 40 minutes from the coast. He started working in London with Pierre Koffman at La Tante Claire. Two stints in France followed (with Joel Robuchon in Paris and Gerard Boyer in Reims) before he became Head Chef at Pied a Terre, London, in 1996. Tom opened his first restaurant, Tom Aikens, in Chelsea, London, in 2003 and Tom's Kitchen followed in 2006. Both his restaurants have won great critical acclaim.

We are constantly being told about the benefits of eating fish and seafood - high in protein, low in fat and rich in nutrients. Yet we also know that species like cod and tuna are in danger of extinction while unscrupulous trawlers are over-fishing waters around the world. In this stunning new collection of fish recipes, Tom Aikens takes readers with him on a voyage of discovery. Having travelled to fish markets and spoken to fishermen worldwide, his recipes include new takes on ever-popular fish, such as sea bass, scallops and oysters, as well as ideas for lesser known but underfished, species like megrim sole, ling and gurnard. While urging us to ensure that we eat only sustainably sourced, line and net-caught fish, Aikens organises the book by cooking method - frying, baking, poaching, grilling, marinating and steaming. Each chapter has a dazzling array of mouthwatering dishes - whole bream baked in sea salt and fennel seeds; deep fried squid with lime and Aioli; grilled sardines with thyme and garlic; scallops with pan-fried pork belly; crab salad with lemon and orange; barbecued mullet with dill. Beautifully illustrated with specially commissioned photography, including step-by-step photographs for techniques such as descaling and filleting, this is a mouthwatering cookbook written by a chef who is passionate about his work. It is destined to become an essential addition to any cook's kitchen.

Tom Aikens: Easy

Over 200 mouthwatering recipes for simple, easy informal food from one of the UK's most exciting chefs

there is scarcely a recipe among the 200 that we don't want to do

Tom is an amazing chef... This book shows you how making things yourself is really very easy with a collection of undemanding but rewarding recipes

Tom Aikens started working in London with Pierre Koffman at La Tante Claire. Two stints in France followed (with Joel Robuchon in Paris and Gerard Boyer in Reims) before he became Head Chef at Pied a Terre, London, in 1996 and the youngest ever recipient of two Michelin stars. Tom's dream was always to open his own restaurant and in 2003 he opened Tom Aikens in Chelsea, London. Since then he has won great critical acclaim and many prestigious accolades. In 2006 Tom opened his second restaurant, Tom's Kitchen, also in Chelsea, and 2010 saw the opening of two further restaurants at Somerset House - a second branch of Tom's Kitchen and an al fresco dining venture, Tom's Terrace.

Tom Aikens is undoubtedly one of the UK's most talented chefs. His first restaurant, Tom Aikens, has received huge critical acclaim and was awarded a Michelin star a year after opening, sealing Tom's reputation as a culinary leading light. Tom also drummed up a further legion of fans with the opening of Tom's Kitchen - an informal all-day brasserie serving familiar and rustic dishes.   <br/>
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It is this simple, homely style of cooking that Tom focuses on in his new cookbook. With over 200 easy recipes there's something for every occasion, from fast fixes, such as Peppered Steaks with Crushed Roast Garlic or Spiced Mullet Soup with Paprika and Chorizo; to twists on classic comfort food such as Ham and Mustard Macaroni, Toasted Sourdough with Aubergine, Basil and Sheep's Cheese and Lamb Rump with Rosemary Polenta and Parmesan. There's also a chapter for weekend cooking - pies, slow-roasts and hearty fare - and one on how to get creative with your leftovers. Other highlights are Tom's irresistible desserts: Prune and Armagnac Brioche Pudding, Caramel Mousse and Golden Syrup Sponge.<br/>
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The emphasis is on simplicity - recipes that can be prepared and cooked without any hassle or fuss, making cooking a pleasure rather than a chore. Beautifully illustrated with specially commissioned photography and a fresh, striking design, this is set to be a must-have cookery title.

Tom Aikens

Tom Aikens has extraordinary empathy with ingredients and it is that which is the wellspring of his artistry and his originality - the latter a quality all too few chefs can claim

...a chef of dazzling originality whose vision is so clear that it enables him to combine a cornucopia of different ingredients into a whole of perfect flavours

Excitingly original food that's a feast for your eyes and palate

From the day Tom Aikens burst on to the restaurant scene he has barely been out of the limelight. Awarded two Michelin stars by the age of 26, he has consistently been tipped as one of the hottest and most talented chefs cooking today. Now comes this stylish and sophisticated book, with 200 mouth-watering recipes, graded according to difficulty. His starting point is everyday ingredients - he believes in buying fresh, seasonal produce, and gives guidance on how to choose the best and make the most of them. Organising the book by type of food - vegetable, meat, fish, fruit, bread, dairy - he creates a variety of imaginative, dazzling recipes, some very easy and achievable in minutes; others more sophisticated, ideal for special occasions or when you are feeling more adventurous. He shows how to take one basic ingredient and produce a host of different dishes. The humble carrot, for example, can be roasted with honey and cumin or pickled to form the basis of a delicious salad, or pureed with tarragon to supply a wonderful sauce for roast cod. Sole can be baked in minutes on a sizzling hot baking tray in the oven, or pan-fried and served with balsamic glazed vegetables and pea puree. From gorgeous grilled fennel with goat's cheese and black olive oil, buttered peas with spring onions to lamb shank with tomato confit and beans, there is something here for everyone who loves good food. Inspiration, talent and flashes of sheer genius shine off every page in this book, destined to become a firm favourite with keen cooks and food lovers everywhere.

Tom Aikens Cooking

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Praise for Tom Aikens Cooking

Tom Aikens has extraordinary empathy with ingredients and it is that which is the wellspring of his artistry and his originality - the latter a quality all too few chefs can claim

...a chef of dazzling originality whose vision is so clear that it enables him to combine a cornucopia of different ingredients into a whole of perfect flavours

Excitingly original food that's a feast for your eyes and palate

Tom Aikens has extraordinary empathy with ingredients and it is that which is the wellspring of his artistry and his originality - the latter a quality all too few chefs can claim

...a chef of dazzling originality whose vision is so clear that it enables him to combine a cornucopia of different ingredients into a whole of perfect flavours

Excitingly original food that's a feast for your eyes and palate

Tom Aikens has extraordinary empathy with ingredients and it is that which is the wellspring of his artistry and his originality - the latter a quality all too few chefs can claim

...a chef of dazzling originality whose vision is so clear that it enables him to combine a cornucopia of different ingredients into a whole of perfect flavours

Excitingly original food that's a feast for your eyes and palate

Books by Tom Aikens

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