Читать книгу Simple Beginnings: Beading - Aiden Byrne - Страница 6

British food has for a long time had a pretty bad press, unfairly, in my opinion. But it does, in fact, have an extremely rich and varied history that stretches right back to Roman times. And there is so much fantastic produce that is available to us in Britain. True, British food and cooking has had its low points but many people today are beginning to rediscover good food and recognise that it is at its most tasty and healthy when fresh and in season. In towns and cities across Britain, farmers’ markets, selling produce grown or made locally, have become increasingly popular. What’s great about these markets is that you can talk to the producer while he or she wraps up your purchases. All this has been accompanied by a rekindled interest in cooking and a backward glance at old family favourites.

In this book I have attempted to show you how the best British ingredients can still be combined to create an outstanding British cuisine that rivals the best in the world. British cuisine has really come a long way in the last few years but in London the change has been remarkable. London has long been a dynamic centre of food fashion and there are now hundreds of fantastic restaurants – many of them serving world-class food.

Today, there is no reason why good British cooking can’t be the rule, rather than the exception – and not just in London’s fashionable restaurants. I’d like to see great British food in restaurants right across the country – and more importantly, in people’s homes and kitchens.