Made in Great Britain [Hardcover]

Aiden Byrne (Author)

Book Description

Publication Date: August 4, 2009

The culinary reputation of British cuisine has improved dramatically over the past decade, and in this exciting new cookbook, rising star Aiden Byrne shares his enthusiasm for his homeland’s food and its native ingredients. With 150 recipes, mouthwatering photography, and the addictive personality of this young talented chef, this collection helps you experience and enjoy the wonderful culinary heritage of Britain from produce stand to finished plate. More than just a recipe book, Made in Great Britain is a celebration of the best England has to offer, and an insider’s look at the motivation, passion, and attitude of an emerging talent.

 

Editorial Reviews

About the Author

Aiden Byrne is head chef of The Grill Room at London’s prestigious Dorchester Hotel. He was previously Tom Aiken’s head chef at his Chelsea restaurant and has worked with other high-profile chefs, including Paul Rankin and David Adlard.

Product Details

• Hardcover: 224 pages
• Publisher: New Holland (August 4, 2009)
• Language: English
• ISBN-10: 1847731600
• ISBN-13: 978-1847731609
• Product Dimensions: 10.1 x 8.4 x 1 inches
• Shipping Weight: 2.4 pounds (View shipping rates and policies)
• Average Customer Review: 2.0 out of 5 stars  See all reviews (1 customer review)
• Amazon Best Sellers Rank: #1,849,136 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

2.0 out of 5 stars What are you looking for?, July 18, 2011

By 

Catherine Keith "Katatonic" (Sin City, NV) - See all my reviews
(REAL NAME)   

This review is from: Made in Great Britain (Hardcover)

Depending on what you're looking for and what your expectations are in this in this cook book you will determine how you feel about it. Personally, I would never use it. I would never pass it on. I would never tell people top buy it. His food is pretentious. Very pretentious. You can't open the book to a random page without opening to a recipe requiring the use of foies gras and/or copious amounts of duck fat. I've actually tried. I bet myself the book was from the early nineties based solely on the hideous pictures of overly-contrived bits of food with multiple sauces, endless savory mousses and foams. It was published in 2008. *facepalm* Oy... The worst picture of all was the author cuddling up with the sweetest looking piglet. Why would you do that in the middle of the meat chapter of a cookbook? Or more jarring, a mother pig surrounded by little baby ones. I'm not veggie, but that was enough to put me off the pork recipes.

Not all the recipes were horrible. I saved one or two, usually for individual components such as a sabayon or shortcrust or beef with Guinness....

SO. If you're looking for a way to make poncy, needlessly overly fancy French food requiring hard to obtain ingredients with a sort of a vague "how-do-ya-do-stranger) nod to British food, go ahead and check it out. My recommendation is to check it out from the library.