- Paperback: 192 pages
- Publisher: Mercat Press; 2Rev Ed edition (1 April 2006)
- Language English
- ISBN-10: 1841831018
- ISBN-13: 978-1841831015
- Product Dimensions: 28.4 x 21.3 x 1.4 cm
- Average Customer Review: 4.5 out of 5 stars See all reviews (4 customer reviews)
- Amazon Bestsellers Rank: 420,094 in Books (See Top 100 in Books)
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Product Description
Review
'I was captivated by the book from the outset ... inspirational and a pleasure to read' Anna Hansen, chef-proprietor of The Providores 'Containing over 1000 stunning images from photographer Alan Donaldson, this beautifully presented book is a combination of mouth-watering recipes, culinary essays and personal anecdotes.' The People's Friend 'It's an inspiring book for anyone interested in the less well-worn roads to success.' The Herald 'It's a cliche to say this book is the next best thing to eating in the restaurant, but it is. Visit it the next time you go over the sea to Skye.' Evening Times 'It is more than a cookery book and a delight to read.' Family Breaks 'I found The Three Chimneys cookbook inspirational and a pleasure to read, with snapshots of family and awesome landscapes contributing to the overall effect' Caterer 'This book is a glorious amalgam of personal reminiscence of two people who exchanged life in Croydon for a cottage by the sea, down a single-track road - and the recipes for which their restaurant has become famous.' Leopard Magazine 'With over 100 stunning photographs by Alan Donaldson, this attractive 164-page paperback combines culinary essays and personal anecdotes.' The Scots Magazine 'My meal was the freshest, brightest, most exhilarating lunch I have ever had' Orlando Murrin, Editor of BBC Good Food Magazine 'I've been eagerly anticipating Shirley's book. At last it's here and it's a cracker' Nick Nairn
Nick Nairn, Proprietor of Nairn's Restaurant and Cookery School
I've been eagerly anticipating Shirley's book. At last it's here and it's a cracker.
--This text refers to an out of print or unavailable edition of this title.
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Customer Reviews
Most Helpful Customer Reviews
10 of 10 people found the following review helpful
Format:Hardcover
This is a marvellously evocative book reminding me of my Scottish childhood with recipes for Scottish staples such as rumbledethumps, clapshot, and cranachan. In addition, Shirley Spears provides some wonderful modern twists on traditional recipes serving an Autumn Pudding (as opposed to Summer Pudding) and turning the staple ham and haddie into an elegant souffle. The recipes are interspersed with personal reflections of her life in Skye and setting up the world famous Three Chimneys Restaurant which anyone interested in good food will enjoy.
2 of 2 people found the following review helpful
Format:Hardcover
We have been lucky enough to visit The Three Chimneys on two holidays - once for several dinners over a decade ago, from whch point we were fans, & more recently to stay for a week. Bought the book there & Shirley was good enough to sign it. Having ourselves seen The Three Chimneys at two very different stages in its' evolution, reading the book was a window into how Shirley & Eddie lived that experience. The setting is extraordinary enough but what these two have achieved there is more extraordinary still. I thoroughly enjoyed reading the book - it is witty, fascinating, entertaining & a great insight into the realities of setting up & running such a challenging business. Oh & the recipes are, of course, mouth-watering.
2 of 2 people found the following review helpful
Format:Hardcover
We had a wonderful meal at Three Chimneys last summer, and ordered the cookbook immediately.The photography is stunning, and Ms. Spear's reminiscences are frank, robust and touching. The recipes are true to the restaurant: simple ingredients cooked with care and precision. Ms. Spear is merciful to the home cook by suggesting how best to order tasks in these multi-stepped recipes -- many of the meals here are based on a series of inter-related, enfiladed recipes. But, as a cookbook, it is not perfect: We are almost never told how many servings to expect from a recipe, for instance. Many recipes call for oatmeal, but no guidance is given as to the type (steel-cut or flaked?) or whether or not the oatmeal is raw or cooked. The index is useless, and I have not yet discerned the book's organizing principle (seasonal? menu-driven? alphabetical?) However, in a way, these faults contribute to the book's considerable charm. There is nothing of the slick professional food-writer here, just a gifted, harried-sounding woman trying to communicate her life's passion.
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