Tom Kerridge’s Best Ever Dishes
'Every day I try to make each dish as good as it can be: my personal best ever. I like getting the balance of taste and texture just right, using familiar ingredients and creating big, intense flavours. Now, I hope you'll use my recipes to make some best ever dishes of your own.' Tom Kerridge
As the most down-to-earth but high-flying chef on the food scene, Tom Kerridge has become known for his big flavours and beautifully crafted yet accessible food. And with more than 100 of his favourite recipes, Best Ever Dishes brings this spectacular cooking to the home kitchen.
Tom starts with classics we all love such as tomato soup, chicken Kiev and rice pudding (plus a few new ideas of his own), then refines and elevates them to the best version that he has ever tasted. Give the Kerridge twist to a simple lasagne, and you'll discover that every mouthful is a taste explosion. Put a special spin on a chocolate tart, and you'll transform it into an exceptional, melt-in-the-mouth pud of the gods. With stunning photography by Cristian Barnett, this book really will change the way you cook.
About the Author
Tom Kerridge worked as a chef in restaurants across Britain before deciding to set out on his own, and take over a rundown pub in the quiet town of Marlow. He opened The Hand & Flowers with his wife Beth in 2005, and it went on to become the first pub in the world to acquire two Michelin stars. As well as hosting his own BBC television series, Tom has recently been at the helm of Spring Kitchen, and appears regularly on major broadcasts such as Saturday Kitchen, Great British Menu and MasterChef. --This text refers to an alternate kindle_edition edition.
Love it. At last an even easier way to make chicken kievs. Loved the cooking minced meat in oven before making a lasagne, this could be used for all sorts of dishes, I've tried it with cottage pie, worked a treat, it definitely fluffs up the meat, don't forget to wash it first, turn frequently when cooking. An all round winner. -Stampy
There is something about Tom's food that I love - whilst it's familiar, the flavors have a twist, whilst remembering that the most important thing is to be absolutely always delicious! If you put in the effort, the results will be well worth it. -JG27
A lovely cook book, well-written and artfully photographed. This is probably not for total amateurs in the kitchen as the techniques and ingredients can be a bit esoteric at time. That said, I've made a few of the dishes exactly as per the recipe (which is rare for me, I'm a bit of a culinary free spirit) and they have been excellent. Tom uses big, bold flavours that attack your palette and leave you smacking your lips. Use a recipe or two from this book to entertain your friends and you'll be a dinner party star. Just make sure you know how to source caul fat because Tom is a big fan of using it! -M. Hudson