Tom Aikens

A disappointment. This has the feeling of a heavily ghost-written book (although admittedly there is no collaborator mentioned in the acknowledgement), scattered with banal interpolations. The recipes are far less inspiring than the author's reputation suggests, and unchecked. How, for example, do you sear the skin side of a darne of seabass??? (the skin goes all the way round a darne - there is no skin side!!!). It's one redeeming feature is a good outline of the process for preparing Joel Robuchon's pomme puree.… (meer)