Tom Kime Author – Books
Acclaim for Tom’s books:
In 2009 Tom launched his fifth book ‘Fish Tales’ stories and recipes from sustainable fisheries around the world with the Marine Stewardship Council. Published by Kyle Cathie 2009. Fish Tales won the World Gourmand Award for Best Sustainable book 2010. The influential Dutch newspaper De Volkskrant named the Dutch version of the book “Best Cookbook of the Year 2009′. The US magazine, Food and Wine placed it in their top 25 books for 2010. Tom’s Fourth book ‘Tom’s Table’ published by Parragon, won the World Gourmand award 2008 For Best Entertaining Cook Book. Tom’s books ‘Street Food’ and ‘Asian Bites’ were both published by Dorling Kindersley in 2007 and 2008 to critical acclaim.
Tom’s first book ‘Exploring Taste and Flavour’ published by Kyle Cathie 2005 was named ‘Best First Cook Book in Britain 2005’ by the World Gourmand Awards. The book was a finalist at The International Association of Culinary Professionals (IACP) awards in the United States, and also at the Cordon Bleu World Food Media Awards.
‘The recipes are as enticing and simple as you’d expect from a food writer of Kime’s caliber. Fish tales is perfect for friends who worry about the world.’
Thomasina Miers the Times Nov 2009
The influential Dutch newspaper De Volkskrant named the Dutch version of Fish Tales ‘Best Cookbook of the Year 2009’
De Volkskrant Holland November 2009
‘An unrivalled tutorial in foods that sing with flavour – Tom Kime has a Perfect sense of the food we all love to eat.’
Rose Prince food journalist
‘Tom Kime is one of Britain’s most gifted young chefs and his books are stuffed full with the most delectable of recipes. Kime is fascinated by the combining flavours and his expertise in South East Asian food shines forth from every page.’
Tom Parker Bowles: Food Journalist the Daily Mail, Mail on Sunday
‘A challenging and exciting cookbook from one of our best and brightest young chefs’
Loyd Grossman: Master Chef Presenter England
‘Take inspiration from Tom Kime’s fantastic new book Street food, a tantalizing repertoire of fast food recipes from around the globe for busy people on the move who don’t want to compromise on taste or quality. Enjoy!’
Anthony Worrall Thompson: Saturday Express magazine
‘Dancing in the Street-Four stars…His writing style is witty and personal yet packed with nuggets of information…so whether you want to bring back memories of a magical time abroad or sample the delights of far-flung places this is the perfect book for you.’
Andy Duncan Somerfield magazine
‘Tom Kime has been smitten by the Asian notion of balancing flavours. He offers an exciting array of dishes-a veritable kaleidoscope of sweet, sour, salty & spicy flavours that combine, and recombine, to create food that is both subtle, yet lively.’
Elizabeth Andoch: Author Washoku: Recipes from the Japanese kitchen
Fish Tales
Tom Kime & Bart Van Olphen
From the wild salmon caught in the Yukon river in Alaska, to clams harvested from the Mekong delta in Vietnam, this book tells the stories of sustainable fisheries. Each of the 9 chapters focuses on one fish and fishery, accompanied by delicious recipes by Tom Kime. Including a foreword by the MSC on the future of our oceans and its work around the globe, FISH TALES shows the importance of sustainable methods so fish remain a vital ingredient that we can all enjoy for years to come.
Stories and recipes from sustainable fisheries around the world, from Sydney-based chef and food adventurer Tom Kime.
World Gormand Award for Best Sustainable Book 2011
Fish Exploring Taste and Flavour
Tom Kime
What is good food? Why do some combinations of foods work so well? It’s all a question of how we taste. Using the principles of the Southeast Asian taste theory, Tom Kime shows why combining the four main tastes of hot, sour, salty and sweet guarantees truly delicious results, every time. Here are 150 stunning recipes that guarantee to excite all the senses with fresh flavours, vibrant colours and contrasting textures. Tom’s simple rule of thumb can be applied to all the food we cook and eat at home, from simple dishes to whole meals where wine becomes one of the components. Recipes are influenced by great world cuisines and include Spiced Pear and Goat’s Cheese Salad, Salt-and-spice Roasted Pork Belly with Caramelised Peanut and Chilli Dressing and Creme Brulees with Cinnamon and Earl Grey.
Street Food
Street Food jumps off the page with all the fun of a trip around the world.
Author and chef Tom Kime guides you through the culinary traditions and techniques of the locals. Stunning location photographs give the buzz of the streets as Tom tastes his way through four countries
World Gormand Award for Best Sustainable Book 2011
MY THAI COOKBOOK
Tom Kime
This inspiring and beautifully photographed cookbook brings the vibrant and flavorful cuisine of Thailand to home cooks everywhere. Featuring a range of recipes that explore this beloved cuisine’s four main groups of taste—hot, sweet, salty, sour—author Tom Kim shows how simple it is to prepare authentic Thai dishes in your kitchen.
My Thai Cookbook presents the easy-to-follow tenants for preparing authentic Thai food. In these pages, you’ll find all the traditional dishes and specialties of Thailand, from favorite snacks and street food to curries, noodle salads, and soups— plus all the basics like curry pastes, relishes, hot sauces, marinades, and more—simplified for contemporary home cooks. The well-curated recipes respect tradition but have been adapted to the modern kitchen. You’ll also find features on must-have spices, menu ideas, and a glossary of key ingredients. Discover the hallmark flavors, dishes, and accessibility of Thai cuisine with My Thai Cookbook
THAI FOOD MADE EASY
Tom Kime
Hot, sweet, salt, sour – simple, healthy recipes for die-hard Thai food fanatics.
The myth of Thai cooking is that its exotic secrets are hard to master, out of reach for the everyday cook. We instead settle for cheap takeaway which is usually disappointing. Cooking really good authentic Thai food is actually relatively simple. There is a bit of prep to do but the cooking process is not that hard. What is vital is to get a balance of taste, so hot, sweet, salt and sour are in balance. Thai Food Made Easy takes you on a culinary adventure, from building your store of essential Thai ingredients and making your own curry pastes and marinades to sticky rice, rice noodles. From there, on to classic Thai staples such as Pad Thai Fried Noodles, Thai Stir Fry Beef and Coconut Fish Curry and authentic dishes that are the go-to recipes for die-hard Thai food fanatics who love delicious, healthy food that is easy to cook and impressive to serve.
TOM’S TABLE
Tom Kime
One chef’s secrets of beautiful presentation and great taste. With over 30 delicious, easy to follow recipes and scores of practical techniques, Toms Table is an essential guide to making stunning recipes at home that have that restaurant wow factor. Great value! “Tom Kime is one of Britain’s most gifted young Chefs
ASIAN BITES
Tom Kime
From crispy and fiery street food to delicate sweet treats, find out how to bring the exotic and eclectic food from the length and breadth of Asia to your own table. Discover the culture, versatility and key ingredients that are the foundations of each style- from coriander to chillies, soy sauce to shrimp paste.
Share Tom Kime’s love of fantastic Asian food and cook up over 90 delicious recipes from Nem Nuong (Vietnamese minced pork balls) to Thai curried sweet corn fritters using easy-to-follow step-by-step instructions.
Tempt your palate, fire your imagination and satisfy even the most adventurous appetite!
Tom Kime 