Kirjahaku

Tapas with Liam Tomlin is about the style of food that Liam likes to cook and the way he likes to eat, with lots of different tastes, textures and cooking styles. After so many years in professional kitchens, Liam wanted a departure from the formal structure of restaurants with reservations, stuffy service and fixed menus that are repeated day after day. At Chefs Warehouse, he has moved away from food with too many layers, and components added simply for the sake of adding them. His way of cooking is focused on technique and on extracting as much flavour as possible to create tasty and well-balanced dishes. The tapas recipes are not intimidating, only delicious. As Andy Fenner, owner of Frankie Fenner Meat Merchants says: ‘Liam has the crew do it every day. This book will show you how to do it at home.’ This second edition of Tapas with Liam Tomlin is now available to everyone as the first, self-published edition was only available at Liam’s restaurants.

We Speak Kitchen Here is the behind-the-scenes daily life of the chefs in the kitchens of Liam Tomlin's restaurants. Each of the five Western Cape-based restaurants has its own story about partnerships, staff, recipes, growth and patrons. Essentially, We Speak Kitchen Here is a cookbook without the usual standard images of ready-plated dishes as it focuses more on the flow of dishes being prepared from concept to delivery. The aim is to give the reader an understanding of the daily life and running of a fine dining establishment and what it takes to create the dishes and operate a successful restaurant. It features 100 basic recipes for any chef in the industry or enthusiastic cook to create. Restaurants featured are Chefs Warehouse & Canteen on Bree, Chefs Warehouse Beau Constantia, Thali, Chefs Warehouse Maison, and Jewells at the Spice Route. It makes a wonderful keepsake for anyone interested in food, and the business of hospitality.