- Hardcover: 168 pages
- Publisher: Mercat Press (4 Nov 2002)
- Language English
- ISBN-10: 1841830437
- ISBN-13: 978-1841830438
- Product Dimensions: 29.3 x 22.3 x 2.1 cm
- Average Customer Review: 4.5 out of 5 stars See all reviews (4 customer reviews)
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Amazon Bestsellers Rank:
60,043 in Books (See Top 100 in Books)
- #15 in Books > Travel & Holiday > Countries & Regions > Europe > United Kingdom > Regions > Scotland
- #22 in Books > Food & Drink > Reference & Gastronomy > History of Food
- #44 in Books > Food & Drink > Drinks & Beverages > Wine & Winemaking
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More About the Author
Product Description
Review
'The most talked about restaurant in Scotland' - Scottish Passport, STV 'Only a romantic with nerves of steel would ever have dreamt of opening a restaurant here... What makes The Three Chimneys so special is of course Shirley Spear's self-taught cooking.' - Tim Maguire, Scotsman 'My meal was the freshest, brightest, most exhilarating lunch I have ever had.' - Orlando Murrin, Daily Express
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.
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Most Helpful Customer Reviews
10 of 10 people found the following review helpful:
5.0 out of 5 stars
The Three Chimneys,
By F M Diggory (Shropshire United Kingdom) - See all my reviews
This review is from: The Three Chimneys: Recipes and Reflections from the Isle of Skye's World Famous Restaurant (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:
5.0 out of 5 stars
Wonderful Book, Wonderful Place & Wonderful People!!,
By
This review is from: The Three Chimneys: Recipes and Reflections (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:
4.0 out of 5 stars
True to the source,
By
This review is from: The Three Chimneys: Recipes and Reflections from the Isle of Skye's World Famous Restaurant (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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