AS The Book is an e-cookbook, providing an insight into Adam’s food and shares his interpretation of seasonal produce, including Jerusalem artichokes, white asparagus and dog pears. The recipes further develop modern cooking techniques and concepts used to extract flavour, such as the use of centrifuges and liquid nitrogen in professional kitchens.
Clear and easy-to-follow recipes with mouth-watering flavours and images; this book will guide you to master the dishes with ease. Each dish is complete with stunning colour photography and in depth explanations. AS The Book is a prelude to Adam’s book, which will be released in 2014. AS The Book is now available to purchase on-line and is priced at £5.99, available via Adam’s website www.adamsimmonds.com.
A respected and admired chef within the industry, Adam’s dishes are sure to inspire – from young industry starters to well versed professionals.
The release co-insides with Adam’s debut of BBC2’s The Great British Menu. The eighth series kicked off on January 28 with the London & South East heat airing in the first week. Adam will be competing against Tom Aikens and Matt Gillian of the Pass at South Lodge Hotel. The chefs will be mentored by previous Great British Menu winner, Richard Corrigan.
This year’s competition is held in conjunction with Comic Relief and the banquet will host fund-raisers for charity. In each heat, a comedian will join the regular judging panel of Matthew Fort, Oliver Peyton and Prue Leith. The Great British Menu started on January 28, 2013 on BBC2.
Adam is the Executive Chef at Danesfield House Hotel & Spa, which is situated halfway between the exclusive Thameside towns of Marlow and Henley on Thames, providing a stunning backdrop for the Adam Simmonds’ dining experience. Since his arrival in 2007, Adam has achieved the following accolades:
• One Michelin Star since 2010
• 4 AA Rosettes since 2008
• 8/10 in the Good Food Guide
• The 13th Best Restaurant in Britain in the 2013 Good Food Guide
• Tipped as one of the Chefs to watch this decade by the Good Food guide
• Hotel Catey Chef of the Year 2011
Adam created his foundation in traditional French cooking with experience at The Ritz, The Halkin, The Lanesborough and Heathcote’s before joining Marco Pierre White at Les Saveurs and then L’Escargot. At the age of 29, Adam moved to Le Manoir aux Quat’Saisons;
“I’m still taking on board the lessons I learnt under Raymond Blanc: his thought processes, his ethos with regards to flavours, seasonality, freshness, quality. Le Manoir was the whole package.”
Today, whilst classical cooking still underpins his work in the kitchen, Adam uses modern techniques to extract, interpret and present flavours in his dishes.
For further information please see www.adamsimmonds.com