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Cooking av Tom Aikens
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Cooking (utgåvan 2006)

av Tom Aikens

MedlemmarRecensionerPopularitetGenomsnittligt betygDiskussioner
241777,692 (3.08)Ingen/inga
"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.… (mer)
Medlem:davidgreen72
Titel:Cooking
Författare:Tom Aikens
Info:Ebury (2006), Hardcover, 256 pages
Samlingar:Ditt bibliotek
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Taggar:Ingen/inga

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Tom Aikens Cooking av Tom Aikens

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A disappointment. This has the feeling of a heavily ghost-written book (although admittedly there is no collaborator mentioned in the acknowledgement), scattered with banal interpolations. The recipes are far less inspiring than the author's reputation suggests, and unchecked. How, for example, do you sear the skin side of a darne of seabass??? (the skin goes all the way round a darne - there is no skin side!!!). It's one redeeming feature is a good outline of the process for preparing Joel Robuchon's pomme puree. ( )
  jontseng | Jan 26, 2007 |
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"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.

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