Читать книгу Simple Beginnings: Beading - Aiden Byrne - Страница 9

I consider myself extremely lucky because not only is cooking my passion but it is also my job – it’s what I get to do every day. Running a professional kitchen means that I have access to some of the best ingredients this country has to offer. It’s a privilege to work with some of my regular suppliers and I know that it is easy for me to source the best seasonal produce around. I also have a team of chefs on hand, as well as all the equipment a professional kitchen has to offer.

I do realise that you won’t have all this at your fingertips but this doesn’t mean that these recipes can’t be attempted by any domestic cook with a love of good food and a willingness to experiment. The recipes in this book are by no means set in stone and although I have included them in all their glory, there is no reason why you shouldn’t adapt, add or remove elements as you wish. The recipes should be used as a guideline and it is down to the individual to use their own taste buds and initiative when making a dish. When seasoning dishes the aim is to let the main ingredient shine through, with other flavours coming through and complementing it. Seasonings such as salt, pepper, sugar and lemon juice are as useful and necessary as a good set of knives and a good cook will learn how to use them to best effect.