- Hardcover: 224 pages
- Publisher: New Holland Publishers Ltd; First Edition edition (29 Aug 2008)
- Language English
- ISBN-10: 1847731600
- ISBN-13: 978-1847731609
- Product Dimensions: 25.7 x 21.3 x 2.5 cm
- Average Customer Review: 4.4 out of 5 stars See all reviews (8 customer reviews)
- Amazon Bestsellers Rank: 238,922 in Books (See Top 100 in Books)
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More About the Author
Product Description
Review
'...a reminder that British Food can be stylish...impressive and perfect for someone who likes a challenge.' -- BBC Good Food Magazine
Review
'...beautifully photographed recipes...All Byrnes recipes would happily grace a Michelin-star-standard menu.'
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Customer Reviews
Most Helpful Customer Reviews
9 of 10 people found the following review helpful
Format:Hardcover
Aiden Byrne was the youngest chef ever to win a Michelin Star (at age 22), and has worked under a number of top chefs. He is a protégé of Tom Aikens. This is his first book.
You need to be a keen amateur cook to take on most of the recipes in this book, as the cooking techniques are quite sophisticated. Some of the recipes are straightforward but the majority rely on intricate preparation and techniques. If you want to learn these techniques, then this is a good book for you, otherwise stick to books that cater for the more occasional cook.
Some of the recipes do include expensive ingredients, like truffles and foie gras, but there are a number that don't.
Overall it probably won't be a book you use for everyday cooking, but rather for special occasions, when you want to knock up something really special.
Like a lot of cookbooks written by top chefs, for example "Essence: Recipes from Le Champignon Sauvage" (by David Everitt-Matthias) or "Formulas for Flavour: How to Cook Restaurant Dishes at Home" (by John Campbell) you may find that instead of trying to recreate all the components of a complicated dish, you may mix and match the components. Some of these components look delicious, and would go well for example, with something simple like a piece of grilled meat.
The book is pretty strong in all areas, but I particularly liked the fish and seafood recipes.
The recipes themselves are very good, mostly original and in a number of cases beautifully photographed. The food presentation is very attractive and modern. This alone will give you some ideas to try out.
Also the book contains some information on the producers that Byrne uses, and discussions about the sourcing of the ingredients. This is in line with the Made in Great Britain theme of the book.
A number of the recipes also have useful comments and tips in the recipes themselves.
I liked the book a lot, and do recommend it for keen cooks.
You need to be a keen amateur cook to take on most of the recipes in this book, as the cooking techniques are quite sophisticated. Some of the recipes are straightforward but the majority rely on intricate preparation and techniques. If you want to learn these techniques, then this is a good book for you, otherwise stick to books that cater for the more occasional cook.
Some of the recipes do include expensive ingredients, like truffles and foie gras, but there are a number that don't.
Overall it probably won't be a book you use for everyday cooking, but rather for special occasions, when you want to knock up something really special.
Like a lot of cookbooks written by top chefs, for example "Essence: Recipes from Le Champignon Sauvage" (by David Everitt-Matthias) or "Formulas for Flavour: How to Cook Restaurant Dishes at Home" (by John Campbell) you may find that instead of trying to recreate all the components of a complicated dish, you may mix and match the components. Some of these components look delicious, and would go well for example, with something simple like a piece of grilled meat.
The book is pretty strong in all areas, but I particularly liked the fish and seafood recipes.
The recipes themselves are very good, mostly original and in a number of cases beautifully photographed. The food presentation is very attractive and modern. This alone will give you some ideas to try out.
Also the book contains some information on the producers that Byrne uses, and discussions about the sourcing of the ingredients. This is in line with the Made in Great Britain theme of the book.
A number of the recipes also have useful comments and tips in the recipes themselves.
I liked the book a lot, and do recommend it for keen cooks.
1 of 1 people found the following review helpful
Format:Paperback
I've had the book a few weeks now and have cooked a few of the dishes (2 scallop recipes, the chestnut soup, the lemon chicken and the baked venison and all the accompanying sauces). Overall I've been delighted with the results of many hours in the kitchen. This is a very technical book as you'd expect from a Michelin star'd chef like Aiden, so don't expect any 'quick and easy' recipes here but also do be aware that the ingredients can be pretty challenging to source as well. For example despite living in London I spent a lot of time calling Polish deli's trying to find bison grass for the venison dish but gave up in the end and cooked without it (the results were still superb). Same goes for Bucklers Sorrel (a popular garnish in this book) with none of my usual vege markets having heard of it. Also many of the recipes involve using fresh black or white truffles which is probably beyond the reach of many aspiring home chef's.
Having said that I still think this is a great book and the sourcing of the ingredients should in no way take away from what is offered, fantastic pictures and complex recipes to inspire and provide many culinary challenges. Overall I'd imagine a great book for professional chefs aa well as a bit of a 'go to' book when you really want to push the boat out as a home chef.
Having said that I still think this is a great book and the sourcing of the ingredients should in no way take away from what is offered, fantastic pictures and complex recipes to inspire and provide many culinary challenges. Overall I'd imagine a great book for professional chefs aa well as a bit of a 'go to' book when you really want to push the boat out as a home chef.
3 of 4 people found the following review helpful
Format:Hardcover
My son is a chef in london and this was bought for his christmas - superb from a chef's point of view. i am a mother and do normal cooking - i found it quite easy to follow and have used it already - so a good all rounder
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Most Recent Customer Reviews
Excellent, Fascinating - Great British!!!
Fascinating, this book is a brilliant insight into Aidens creativity. It's an inspiration to all aspiring chefs both professionals and amateurs like myself! Read more
Published on 4 Aug 2009 by Nicholas Steele
Not an "everyday" cookbook, difficult ingredients to source
This is either a coffee table book with great photography, or a recipe book for advanced cooks. It most definately isn't an "every day" cook book. Read more
Published on 15 Jun 2009 by Matt
Curates Egg
Nicely produced book. The recipes, however, often ask for ingredients difficult to find outside of London or, in a few cases, have names difficult to interpret (not even in... Read more
Published on 7 April 2009 by M. Dodwell
Inspiring
There are some fantastic ideas in this book. I am a keen amateur cook but have never thought of some of these ideas in my wildest imagination! Read more
Published on 7 April 2009 by rubberducky
Superb cooking!
Excellent book with elaborate and unusual food presentation and great mix of fish and meat dishes with good pictures, wish it had pictures for all the recipes but pleased with... Read more
Published on 23 Feb 2009 by Ms. L. S. Lee
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