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Claire Thomson

Thursday 8th September

Venue
Topping & Company Booksellers of Bath, York Street, Bath, Somerset BA1 1NG
Doors Open
7pm
Start Time
7.30pm
Tomatoweb.jpg

Join us for an evening of celebratory tomato drinks and tasters.

Vibrant and bursting with flavour, where would we be without the tomato? From South America, through much of Europe anon to Northern Africa and Southern Asia, almost every culture and cuisine have found ways to make the tomato their own. Best-selling author, chef and food writer Claire Thomson will talk and demo delicious dishes from tomato season and beyond from her newest cookbook, Tomato. Split into two halves – fresh and processed – TOMATO celebrates juicy, seasonal fresh produce as well as canned, bottled and pureed varieties for the colder months, for year-round feasting!

Step into summer with colourful plates of Peach, Tomato & Feta Salad, a Carpaccio of Tomatoes with
Tapenade or a classic Gazpacho, perfect for outdoor dining; warm yourself over winter with hearty bowls of Saffron Rice with Roasted Tomatoes, Prawns and Aioli and rich sauces of Tomato, Sausage, Nutmeg and Mascarpone; and whip out great chutneys, condiments and sides to go along side your meal, such as Burnt Tomato Salsa or a Whipped Tomato Cream. With plenty of ideas for Fried & Grilled, Braised & Stovetop and Baked and Roasted dishes, Claire’s extensive repertoire and trusted ability to marry exciting flavours means you’ll never be short of original meal ideas for family and friends. Try the Deep-fried Camembert Beignets, Frying Pan Pizza, Potato Cakes with Tomato and Parmesan or tear-apart a pillowy Tomato Focaccia.

This stunning single-subject cookbook is written in Claire’s characteristically down-to-earth and intuitive style and will become your definitive guide and go-to source of kitchen inspiration to cook with both fresh and tinned tomatoes, any time of year.

Claire Thomson is a Bristol based chef and food writer. She is the author of 5 O’Clock Apron, Art of the Larder, New Kitchen Basics and Home Cookery Year.