This cookbook by Irish-born chef Liam Tomlin delves into the best techniques and recipes for his top 18 ingredients. Prioritizing flavor simplicity and perfecting seasonings, Tomlin teaches home chefs over 150 recipes to make foods like swordfish, chocolate, mushrooms, and pigs trotter shine.
from the publisher
"Season to Taste" is a cook book based on Liam Tomlin's 18 favourite ingredients and aimed at experienced cooks and chefs. Ingredients include mushrooms, asparagus, oysters, scallops, squab, duck, chocolate, berries and citrus fruits. Each of the 18 chapters includes information about the ingredient, how to buy the best produce, seasonal information and classical recipes and techniques with a modern interpretation. The recipes are clear and easy to follow and are accompanied by beautiful photographs by Geoff Lung. A comprehensive section of 96 basic recipes and 12 basic techniques is also provided.
Executive Head Chef of Restaurant 56 and Sudbury House Hotel
Kepos Street Kitchen & Kepos & Co