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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

About the Author

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.

Reviews

"a really useful cookbook ... well written and easy to follow" * Olive *
"an excellent book ... thoughtful and practical" * BBC Good Food *
"A definite for seafood lovers" * Woman & Home *
"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." * Fay Maschler *
"Stuffed with 200 recipes and practical advice for buying fish from sustainable sources" * The London Paper *

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