- Hardcover: 272 pages
- Publisher: Black and White Publishing; illustrated edition edition (22 Jun 2001)
- Language English
- ISBN-10: 1902927206
- ISBN-13: 978-1902927206
- Product Dimensions: 25.3 x 19.8 x 2.6 cm
- Average Customer Review: 5.0 out of 5 stars See all reviews (1 customer review)
- Amazon Bestsellers Rank: 616,616 in Books (See Top 100 in Books)
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Product Description
Michel Roux
"Scotland's fine natural ingredients combined with such imaginative recipes from inventive chefs are included in this volume..."
Product Description
After Glasgow on a Plate 1 and 2, and Edinburgh on a Plate, there had to be Scotland on a Plate, a colourful cookery book packed full with the very best of Scotland's cuisine. From Ayrshire and Arran, to Orkney, Skye and Harris, Fife and the Lothians, Scotland on a Plate is in an inspirational guide to Scotland's restaurants, from the grandest of internationally renowned hotels to smaller, family-run establishments in remote parts of the country. Featured restaurants include Gleneagles, Turnberry, Nairns, The Peat Inn and The Three Chimneys. Each of the chefs and chef/proprietors featured in Scotland on a Plate share the secrets of their success, and provide recipes for four of their favourite dishes: one starter, two main meals, and a dessert. Every recipe is accompanied by a full-colour photograph and step-by-step instructions, but if you don't feel like cooking, you can always treat yourself to a visit to the restaurants to enjoy their superb cuisine and find out more about the chefs and their approach to cooking in Scotland. Scotland has always been known as a place for good home-cooking, but perhaps not for its restaurants. Scotland on a Plate will show you - if you didn't know already - just how much great food is being cooked in Scotland, making the most of the country's famed natural larder - outstanding scallops and lobster, unbeatable game and beef, foraged mushrooms, organic vegetables, and so much more. Scotland on a Plate includes some of the oldest and best-loved Scottish establishments, but also new and developing restaurants where talented chefs are winning awards and bringing new life to the industry. Restaurants featured: The Albannach, Lochinver; The Atrium, Edinburgh; Boath House, by Nairn; Braidwoods, Dalry; Brig O'Doon, Alloway; The Cellar, Anstruther; The Creel, Orkney; Eurasia, Glasgow; Andrew Fairlie at Gleneagles, Auchterarder; Fouters Bistro, Ayr; The Georgian Room at Cameron House, Loch Lomond; Gleneagles, Auchterarder; Inverlochy, Fort William; Kilmichael Country House Hotel, Arran; Kinnaird, By Dunkeld; Let's Eat, Perth; Lochgreen House Hotel, Troon; The Marcliffe at Pitfodels, Aberdeen; Nairns, Glasgow; Ostlers Close, Cupar; The Peat Inn, Fife; The Roman Camp, Callander; Scarista House, Harris; The Three Chimneys, Skye; Turnberry, Ayrshire.
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Most Helpful Customer Reviews
5 of 5 people found the following review helpful:
5.0 out of 5 stars
Grand cuisine ecossaise,
This review is from: Scotland on a Plate (Hardcover)
This book probably features the best chefs working in Scotland. One of the entrys - The Three Chimney's on Skye - recently featured in the Top 20 places to stay worldwide in Conde Naste Traveller. Other featured establishments such as Turnbery, Cameron House, and Gleneagles - with Michelin starred Andrew Fairlie - are also world famous. Obviously, being geographically distant from the main centres of population the chefs must try harder to tempt patrons to their establishments. This does show in the recipes. The chefs featured in this book follow well troden path of best local produce in season. Indeed many of them are so far from the central belt it would be madness to attempt anything else. This means that some of the recipes do require a fair bit of preparation - perticulalrly with fish and meat stocks. However, given a little bit of effort the outcomes are stunning. Only marginally more expensive than the previous "city" books the Scotland book is almost an inch thick. It features recipes from 26 of the countrys best hotels and restaurants. Almost all of them are off the well-beaten Edinburgh-Glasgow path, and over half of them are either on the coast or very near the sea. These environments mean that there is a heavy reliance on top quality fresh fish, seafood, beef, lamb, and game - the things Scotland is good at. Delights from the book include "Asparagus mousse,", a "Gin and Damson Sundae,", "Fillet of Angus Beef with fondant potatoes,deep fried shallots," and the most wonderul madeira sauce. There's "Seafood broth," with mussels, red mullet, lobster, scampi, cockles, sea bass, and salmon. Roast grouse, a thin seared strawberry tart, "Ravioli of scallop with red pesto,". Can I leave out Jimmy Graham's "Pig's trotter stuffed with oxtail on potatoe mash,"?....And no true Scottish book would be complete without some Haggis - albeit with black pudding mousse, crisp rosti, and a malt whisky jus. Many of the recipes are shown with lovely photographs, if the descriptions alone aren't enought to get you hungry. The earlier Glasgow and Edinburgh books feature recipes that are more easily accessable for most urbanites, but this is a book I turn to regularly. The recipes are wonderful, ingredients available, and end results better than I could otherwise afford to experience. If you buy any of Richardson's books, make it this one. You'll not regret it - but might need a more vigerous exercise regime!
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5.0 out of 5 stars (1 customer review)
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