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The Three Chimneys: Recipes and Reflections from the Isle of Skye's World Famous Restaurant
 
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The Three Chimneys: Recipes and Reflections from the Isle of Skye's World Famous Restaurant (Hardcover)
by Shirley Spear (Author)
4.5 out of 5 stars 2 customer reviews (2 customer reviews)

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Product details
  • 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 (2 customer reviews)
  • Amazon.co.uk Sales Rank: 474,178 in Books (See Bestsellers in Books)
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Product Description
Orlando Murrin, Editor of BBC Good Food Magazine
My meal was the freshest, brightest, most exhilarating lunch I have ever had.

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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The Three Chimneys: Recipes and Reflections

The Three Chimneys: Recipes and Reflections by Shirley Spear

£16.99
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Customer Reviews
2 Reviews
5 star: 50%  (1)
4 star: 50%  (1)
3 star:    (0)
2 star:    (0)
1 star:    (0)
 
 
 
 
 
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9 of 9 people found the following review helpful:
5.0 out of 5 stars The Three Chimneys, 6 Nov 2003
By F M Diggory (Shropshire United Kingdom) - See all my reviews
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.
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1 of 1 people found the following review helpful:
4.0 out of 5 stars True to the source, 28 Sep 2006
By M. Kellett (Seattle, WA) - See all my reviews
(REAL NAME)   
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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