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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.
In 2016 ...
Tomlin's newest cookbook Tapas includes recipes and photographs themed around a day in the life of Chefs Warehouse & Canteen. It's due on shelves in October 2014.
I was born and raised in Dublin, Ireland, and lived there till I was 17.. Cape Town took my breath away the first time I visited it, and it still does.