http://thefoodielist.co.uk/wp/aiden-brynes-made-in-great-britain/ Foodie stuff from around the UK Wed, 10 Mar 2010 12:47:47 +0000 http://wordpress.org/?v=2.9.2 hourly 1 http://thefoodielist.co.uk/wp/aiden-brynes-made-in-great-britain/comment-page-1/#comment-2494 Paper Palate - » Aiden Byrne’s Made in Great Britain Fri, 26 Sep 2008 12:25:49 +0000 http://thefoodielist.co.uk/wp/aiden-brynes-made-in-great-britain/#comment-2494 [...] Of course not all the recipes are complicated or involve more pots that I possess. The Scallops with Garlic and Lime Puree is designed as a starter and described as “about as simple as I get,” and I am rather tempted by the Chicken Breast with Lemon, Rosemary and Figs.  I’m guessing that many recipes are there for inspiration and would be simplified or altered by any competent cook and adjusted to suit ability. And there are some rather interesting-sounding recipes to play with - Orange and Olive Oil Cake with Candied Celery for example and Banana and Peanut Crumble with Roasted Pineapple to pick two at random from the dessert section. The rear of the book has a Fundamentals chapter. Here recipes for sauces, purées, vinaigrettes, and confits are listed. Although some of these seem as complicated as a mainstream recipe (Pigeon Sauce/Mousse for example). So Aiden Byrne’s Made in Great Britain is a book to explore and marvel at but perhaps not one in which to religiously follow each and every recipe provided. Read more on The Foodie List. [...] [...] Of course not all the recipes are complicated or involve more pots that I possess. The Scallops with Garlic and Lime Puree is designed as a starter and described as “about as simple as I get,” and I am rather tempted by the Chicken Breast with Lemon, Rosemary and Figs.  I’m guessing that many recipes are there for inspiration and would be simplified or altered by any competent cook and adjusted to suit ability. And there are some rather interesting-sounding recipes to play with – Orange and Olive Oil Cake with Candied Celery for example and Banana and Peanut Crumble with Roasted Pineapple to pick two at random from the dessert section. The rear of the book has a Fundamentals chapter. Here recipes for sauces, purées, vinaigrettes, and confits are listed. Although some of these seem as complicated as a mainstream recipe (Pigeon Sauce/Mousse for example). So Aiden Byrne’s Made in Great Britain is a book to explore and marvel at but perhaps not one in which to religiously follow each and every recipe provided. Read more on The Foodie List. [...]

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