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Bryn Williams : Hart Sole: Recipes from the Kitchen of Bryn Williams. before purchasing it in order to gage whether or not it would be worth my time, and all praised Hart Sole: Recipes from the Kitchen of Bryn Williams.:

1 of 1 people found the following review helpful. A good addition for any cookbook collection with too many American onesBy Wild Thing FoodieEvery recipe seems like a private cooking lesson! The directions are excellent. Although some may complain about the chapters divided according to his favourite ingredients, his book makes sense. Particularly if you eat in season. His lemon posset recipe and instructions are worth the price of the book. I look forward to trying more of his recipes. If you want a change from American cookbooks, then this one is a good one to buy - for beginners and intermediate. Fat, salt, and sugar are understated and flavour and his passion for food come through this book.

In Bryn's world, the ingredient is the star and this book is broken 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 birds, lamb and salmon.

About the AuthorBryn Williams began his career working under 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 neighborhood favourite in Primrose Hill, in 2006. Since the Great British Menu, Bryn's TV career has blossomed. He's in regular demand for and continues to appear on Great British Menu, as well as numerous BBC productions in his native language. He also appears at Taste and other high-profile food festivals - where he is repeatedly asked for his book!

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