Product Description

In this exciting new cookbook, rising star Aiden Byrne shares his passion for great British cooking. The youngest chef ever to win a Michelin star (at the age of 22), Aiden has worked with a number of high-profile chefs before taking up the position of head chef at the Grill in London's prestigious Dorchester hotel.The way we shop, cook and eat has changed dramatically over the past 10 years, to the extent that people are realising that Britain has a wonderful culinary heritage. The aim of the book is to make ingredients the star of the show while showing you how to create some fantastic dishes. There are 150 recipes, divided into Vegetables, Fish and Shellfish, Meat and Desserts. As well as stunning photographs of finished dishes, the book includes black and white photographs of Aiden visiting suppliers, sourcing ingredients and at work in the kitchen. More than just a recipe book, "Made in Great Britain" is a celebration of the best that Britain has to offer as well as a fascinating look at the motivation, passion and attitude of an emerging talent.

Product Details

• Amazon Sales Rank: #112243 in Books
• Published on: 2008-08-29
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 224 pages

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.'

Review
'...a stunning collection of recipes showcasing the best our isles have to offer.'

Customer Reviews

High End Sophisticated Cooking ...
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.

review from a chef
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

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 book!