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2 of 2 people found the following review helpful:
5.0 out of 5 stars
You can cook like the Michelin starred!, 5 Dec 2003
Having led both Scottish and British culinary teams to Gold medal success at international competitions, Ferrier Richardson should know which chefs to include in a book about his home town. In this publication he has been successful.I enjoy cooking, but often find lists of ingredients that can only be found in specialists shops in London. This book uses ingredients freely available in the UK, and shows that you too can dine like a king seven nights of the week. Recipe wise there are fairly tradition compositions like Nick Nairn's "Braised Shin of Angus Beef," or Andrew Cumming's "Escalope of Highland Venison,". There are Scottish takes on classic recipes like Colin Clydesdale's "Bouillabaisse of Mixed Scottish Fish," and Steven Caputa's "Apple Tart au Tain,". Glasgow being a fairly cosmopolitan place, there are recipes showing international influences such as Derek Marshall's "Fish Soup with crab meat, stem ginger, and corriander," and Gerry Wan's "Hot and Sour Soup,". Each of the nineteen featured chefs have four recipes published, along with a short interview about their "journey,". As Scotland is almost surrounded by sea - and one of chefs featured works in a fish restaurant - it follows that there are a subsantial number of fish and seafood recipes. Scotland's Beef, Lamb, and Game is also represented well. Each chef's section in the book is lifted with the addition of three lovely colour photographs featuring their recipes. Given the reputation of the establishments and the standing of the chefs, the recipes are not very complicated either. This book goes to show that cooking with fairly local produce when it's in season and at it's best - not flown half way around the world - is the way to do it...And if you want to, you can, at home, in your own kitchen.
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