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Bryn's Kitchen: 5 brilliant ways to cook 20 great ingredients [Illustrated] [Hardcover]

Bryn Williams
4.2 out of 5 stars  See all reviews (6 customer reviews)
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Book Description

3 Mar 2011
What sets Bryn apart from his contemporaries is his passionate connection to the land. He is a successful modern chef who never lost touch with his roots. Hailing from Denbigh in North Wales, Bryn learnt to appreciate food and its origins from an early age, shooting and fishing with his father and uncle, and digging for potatoes for dinner. In Bryn's world, the ingredient is the star and the book breaks down into 20 chapters, each featuring a favourite ingredient, which is cooked five different ways and graded from simple to challenging. The ingredients include Apple, Beetroot, Potatoes, Bread, Cream, Crab, Game Birds, Lamb, and, Salmon.

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Product details

  • Hardcover: 256 pages
  • Publisher: Kyle Cathie (3 Mar 2011)
  • Language: English
  • ISBN-10: 1856269809
  • ISBN-13: 978-1856269803
  • Product Dimensions: 21.8 x 25.7 cm
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (6 customer reviews)
  • Amazon Bestsellers Rank: 318,283 in Books (See Top 100 in Books)

More About the Author

Bryn Williams hails from Denbigh, North Wales where he learnt to appreciate food and its origins from an early age. He grew up shooting and fishing with his father and uncle and worked in his local bakery learning the trade. Bryn began his career working under Marco Pierre White at The Criterion; he then worked under Michel Roux Jr. at Le Gavroche and was senior-sous at the Orrery before moving to open Galvin at Windows with Chris Galvin. In 2006 he opened Odette's, a neighbourhood favourite in London's Primrose Hill. He is now the Chef Patron there, having taken over the property in 2008. A familiar face on TV, Bryn is best known from Great British Menu, in which he featured in 2006. He won the fish course and cooked it for the Queen for her 80th birthday banquet. Since then, Bryn has been a regular demand for Saturday Kitchen and continues to appear on Great British Menu, as well as numerous BBC Wales productions in his native language.

Twitter Page @BrynOdettes

www.odettesprimrosehill.com

Product Description

Review

'Gorgeously evocative photographs make this one of the most beautiful seasonal cookbooks. The chapters are focussed on Bryn's favourite ingredients, and whether you want to feed the kids Lemon Sole Fish Fingers or impress with Crab Cocktail with Cucumber & Lime Jelly, you'll find lots to cook in here. Ingredients lists are short, making shopping easy and allowing the star flavour to shine.'-- BBC Good Food Magazine

'Welsh TV chef Bryn Williams chooses 20 of his favourite ingredients, from beetroot and potatoes to crab and chocolate, and transforms each into five delicious dishes.'-- Weekend supp to the Daily Mail

'Bryn's Kitchen showcases Bryn Williams' passion for the land. A s a boy Bryn learnt to appreciate food and its origins, shooting and fishing with his father and uncle and digging for potatoes. He realised how hard people had to work to produce food and this has influenced his cooking ever since.'--Ireland's Homes Interiors & Living

'Williams takes 20 ingredients (scallops, chicken, chocolate, cream etc) and gives you five ways of cooking each. Bacon and Tomato sandwich seems a waste of a pork recipe, but roast rib of beef is a simple masterpiece.'-- Telegraph Magazine

'These recipes are created by a chef- someone who knows his ingredients and uses recipes as 'blueprints to inspire' and extrapolate from.' Time Out

'Five brilliant ways to cook 20 great ingredients.' -- Fork Magazine

'Williams' insights, inspirations and suitable substitutes head up the sections, and there are plenty of hints and tips. Sumptuous photography supports the detailed prep and cooking instructions, making it a practical tool in any kitchen.'--Restaurant

Book of the Month:'Bryn Williams came by a love of food growing up on his home farm in Wales. In Bryn's Kitchen the restaurateur pays homage to his roots.'--Waitrose Kitchen

'This is one of the best cookbooks to pass through my letterbox so far, and i'll venture to say that it will probably remain the pick of 2011 wen the snow returns. I review hundreds of cookbooks each year. Most are good, many are memorable and one or two are outstanding. Bryn's Kitchen swells the ranks of the last category. It's a solid masterwork of original and classic recipes laced with a charming personal narrative - a delightful melage of Bryn's cheffing, Kay's wordsmithing and Jonathan's snapping. This could be a prize-winner.'--Mostly Food Journal

'If you've got a passion for food and the culinary arts, why not step into Bryn's Kitchen? With more than 270 gloriously illustrated pages and 20 chapters, each featuring one of his favourite ingredients, which is then cooked five ways, it's a foodie's delight.' --NFU Countryside

About the Author

Bryn Williams began his career working under Marco Pierre White at The Criterion and then under Michel Roux Jr. at Le Gavroche. He was senior-sous at the Orrery for four years and then moved to open Galvin at Windows with Chris Galvin. He opened Odette's, a neighborhood favourite in Primrose Hill, in 2006. Since the Great British Menu, Bryn's TV career has blossomed. He's in regular demand for Saturday Kitchen and continues to appear on Great British Menu, as well as numerous BBC Wales productions in his native language. He also appears at Taste and other high-profile food festivals - where he is repeatedly asked for his book!

Inside This Book (Learn More)
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Front Cover | Copyright | Table of Contents | Excerpt | Index
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Customer Reviews

4.2 out of 5 stars
4.2 out of 5 stars
Most Helpful Customer Reviews
5 of 5 people found the following review helpful
4.0 out of 5 stars Good, but not great. 26 Oct 2011
Format:Hardcover
In it's favour - the recipes are fairly simple and use not-too-many ingredients to produce elegant, tasty results. BUT......it's a little bit too style heavy for me, with whole double-spreads wasted on pictures of beetroots etc, which makes for nice browsing, but....really, it's a waste. Also, I find he simply goes on too much about his Welsh heritage, and takes every opportunity to plug his restaurant, these combined erode the credibility somewhat. The concept of 5 ways to cook 20 ingredients is so vague it had just as well not bother - I mean, one of the "Ingredients" is "baking", another is "Berries" - it would be pretty easy to classify most cookbooks in this way. All that said though, I like the recipes and it would be easy to come up with several full 3 course menus - which can't be said for many cookbooks. Overall, I would recommend it, especially over yet another Jamie Oliver book.
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5 of 5 people found the following review helpful
4.0 out of 5 stars A perfect Saturday cookbook... 24 July 2011
Format:Hardcover|Verified Purchase
The book is divided into the following sections:

Beetroot, Mushrooms, Potatoes, Crab, Scallops, Salmon, Sole, Mackerel, Chicken, Lamb, Pork, Game, Apples, Berries, Chocolate, Cream, Baking, Bread, Preserves

There's a very pleasing combination of familiar dishes, such as lamb stew with rosemary dumplings, and a number of new and innovative combinations, such as crab cocktail with cucumber and lime jelly - a very interesting variation on the classic prawn cocktail. Another example is the salt and vinegar cured mackerel, with the fish curing in chardonnay vinegar - a softer variation of the citrus ceviche...

If you choose a section, crab for example, you'll be given 5 recipes using that ingredient. Three of the five recipes will be accompanied by a photograph of the completed dish, and Bryn will give his inspiration for the dish at the tope of the page. If you need some unusual equipment, it will be highlighted in the ingredients section.

It's one of those books you can grab on a Saturday morning and knock something yummy up for brunch. It's also a good book for men, not too fussy and full of big flavours.
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By Gwyndaf
Format:Hardcover|Verified Purchase
One of my favorite cook books because it stick to the basic ingredients and you learn how to show them off at their best. It's a pleasant book to read and I like the Welsh background as it adds the the interest of the reader. I've tried many of the recipes and they are very easy to modify to your liking. That's what I think a good cooking book should do....give you inspiration and help you get the best results. This book does exactly that! Good basic ingredients used to their best. My most used sections are Beetroot, Lamb, Salmon and Bread...although I plug things from all over the book to be honest. Good asset to have in the kitchen!

I also had the pleasure of going to Bryn's restaurant in London a few months back. I was not disappointed!!
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