Writing
November 2009 sees the launch of Tom Kime’s Fifth book. “Fish Tales” is published by Kyle Cathie Ltd.
The collection of stories and recipes has been written by Tom Kime with Bart Van Olphen of Fishes in the Netherlands, which is the first sustainable fishmongers in Europe. The book has been written in conjunction with the Marine Stewardship Council MSC, and tells the stories of wild fish and wild places that are being fished and managed sustainably.
Tom Kime working on the Dutch Trawler The Enterprise PD147
“Blow me away talent from a chef who is going far.”
Jeremy Waine -The Guardian
Boat’s in Denmark
Fish Tales tells the story of Wild Sustainable fisheries around the world visited by the two authors.
In the Mekong
The book gives a voice to the fishing communities that have gained MSC certification for their sustainable work. The book is packed full of delicious recipes from around the world.
Clams in the Mekong Delta
Fish tales was launched at the Fishmongers hall in London on the 23rd November 2009
to great critical acclaim.
Clams in the Mekong Delta
“An unrivalled tutorial in foods that sing with flavor - Tom Kime has a
Perfect sense of the food we all love to eat.”
Rose Prince food journalist
Mussel Boats in the Linfjord
In late 2005 Tom’s first book Exploring Taste and Flavour published by Kyle Cathie ltd In the book he reveals the secrets of how we taste, and demonstrates his theory of balancing the flavours of hot, sweet, salt and sour in 150 recipes for all occasions. Exploring taste and flavour was awarded the prize of ‘Best first cook book in Britain 2005’ by the World Gourmand Awards. In March 2006 Exploring Taste and Flavour was a finalist in the Chef and Restaurant category in the International Association of Culinary Professionals (IACP) awards in the United States. In November 2007 Exploring Taste and Flavour was nominated as a finalist in the Cordon Bleu World food Media awards. Dorling Kindersley DK published both the American and German editions of Exploring Taste and Flavour in September 2006.
“A challenging and exciting cookbook
from one of our best and brightest young chefs”
Loyd Grossman: Master chef England
Vietnamese
Tom writes regular articles and recipes for Olive and BBC Good Food magazines, as well as Delicious and Wine Selectorin Australia. Tom’s articles have also been published in The Sunday Times’ Style magazine, Food Illustrated, BBC Good Food, Food and Travel, Olive and Delicious. He has written articles for the Guardian and the Independent on Sunday Travel supplement. Articles on Tom have also appeared in the Sun Herald, Sydney morning herald, good living and the Sunday Telegraph in Sydney, the Age in Melbourne and in The Australian newspaper, Wine Selector and Delicious. through out 2008 -2009 Tom wrote a regular monthly article for Australian Delicious magazine.
Young Coconuts
His second book, Street Food, published by Dorling Kindersley DK, was launched in Sydney and London in 2007, sparking great industry and media attention. Tom Travelled to 14 countries from South America, the Middle East, Europe and Asia. Street food was awarded the silver medal for The Best Foreign Cookbook from the World Gourmand Awards 2008.
Sicilian Peppers
“Take inspiration from Tom Kime’s fantastic new book Street food, a tantalising 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!”1
Anthony Worrall Thompson: Saturday Express magazine July 2007
Salad
His third book, Asian Bites, published by Dorling Kindersley DK was released in 2008 to critical acclaim.
The book looks at the varied food from 17 countries across the vast Asian continent
markets
“Tom Kime is one of Britain’s most gifted young chefs and his new book
Is stuffed full with the most delectable of recipes. Kime is fascinated by the combining of hot, sweet, salt and sour 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 Magazine, England
Serving
In 2008 Tom released his fourth book. Tom”s Table which was published by Parragon. The US addition is called Easy Entertaining. The book shows how to make and style restaurant quality food at home to impress your guests. Tom’s Table won the World Gourmand award Best Entertaining cookbook 2008
A Cured Mountain feast
Signed copies of all the books are available to purchase from Tom Kime Please contact Tom through email to order books
tom@tomkimechef.com
Chinese flowering chives
Artisan cheeses