The Perfect Ingredient
5 Fantastic Ways to Cook Apples, Beets, Pork, Scallops, and More
Published March 16th 2012
Size 8.7 x 10.3 inches
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 North Wales, Bryn learnt to appreciate food and its origins from an early age, shooting and fishing with his father and uncle, and digging up potatoes for dinner. In Bryn's world the ingredient is the star.
The Perfect Ingredient is broken down into 20 chapters, each featuring a favorite ingredient, which Bryn then gives the home cook five different ways to prepare it - from simple to challenging. Among Bryn's mouth-watering transformations are Pan-fried Porcinis, Bacon and Duck Egg, Marjoram Gnocchi, Slow Roasted Pork Belly with Chickpeas, Apple Sorbet, Fig Marmalade and Buttermilk Pannacotta with Poached Rhubarb & Ginger.
Bryn Williams began his career working under Marco Pierre White at The Criterion. He is now a popular TV chef and head chef at Odette's in London.