From Nature to Plate: Seasonal Recipes from The Kitchin

Tom Kitchins unique marriage of seasonal Scottish produce with the classical French technique has universal application. He is totally committed to fresh seasonal ingredients cooked simply. His sumptuous cookbook is divided into four sectionsSpring Summer Autumn and Winterand showcases the ingredients which are available and at their best each month of the calendar year. Edinburgh-born he has spent more than 10 years working alongside three star chefs Pierre Koffman at La Tante Claire Guy Savoy in Paris and Alain Ducasse in Monte Carlo. This collection of recipes is peppered with personal stories and anecdotes from working with these culinary masters.