Bryn's Kitchen by Bryn Williams
What sets Bryn Williams 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, Lamb and Salmon.
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 neighbourhood 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!
| SKU | Unavailable |
| ISBN 13 | 9781856269803 |
| ISBN 10 | 1856269809 |
| Title | Bryn's Kitchen |
| Author | Bryn Williams |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Octopus Publishing Group |
| Year published | 2011-03-03 |
| Number of pages | 272 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |