From Nature To Plate
From Nature To Plate by Tom Kitchin is a culinary exploration published by Orion Publishing Group on September 6, 2011. This reprint edition spans 220 pages and is presented in English. The book highlights Kitchin’s philosophy of using fresh, seasonal ingredients, showcasing how they can be simply prepared to create flavorful dishes.
Readers will discover a focus on the unique combination of seasonal Scottish produce and classical French techniques. The book emphasizes the importance of cooking with ingredients at their peak throughout the year, offering insights into how to best utilize these elements in everyday cooking. With a commitment to fresh food, this work serves as a guide for those interested in enhancing their culinary skills while appreciating the beauty of seasonal cooking.
Official synopsis Publisher
Fresh food, simply prepared, from Tom Kitchin in Edinburgh – the youngest newly Michelin-starred chef.
Tom’s restaurant, The Kitchin opened in June 2006. Six months later, it earned a Michelin star, the fastest to be awarded. It was voted Restaurant of the Year 2007 by LIST MAGAZINE, and Tom Kitchin was Scottish Chef of the Year in 2007.
His unique marriage of seasonal Scottish produce with the classical French technique has universal application. He is totally committed to fresh seasonal ingredients, cooked simply, and this book showcases the ingredients which are available and at their best each month of the calendar year.
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