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Product Description
Product Description
Now available in paperback for the first time, Glasgow on a Plate features some of the best restaurants and chefs in Glasgow and was a bestselling title in hardback in 1999. From the world-renowned Rogano and the elegance of One Devonshire Gardens, to the relaxed atmosphere of Cafe Gandolfi and the authentic ethnic cuisine of the Amber Regent, the whole range of Glasgow's restaurants is explored, with each restaurant's unique ambience captured in a series of tantalising recipes that reflects its style and expertise. We are also taken behind the scenes, and given a mouthwatering glimpse of the character and philosophy of owners and chefs, as well as highly entertaining anecdotes from their varied and rewarding careers. Intelligently written and beautifully illustrated, each page reveals another example of the exciting culinary possibilities available in Glasgow. Be warned: this book will give you an appetite both for exploring the vibrant and highly creative restaurant scene in this great city and for trying out the superb recipes from Glasgow's best loved chefs. Includes recipes from: Nick Nairn of Nairns; William Simpson of Rogano Sandro Giovanazzi of La Parmigiana; Angus Boyd of Mitchell's Andrew Fairlie of One Devonshire Gardens; Alan Brown of Bouzy Rouge James Murphy of The Moat House Hotel; Andy Chung of Amber Regent; Gerry Wan of Peking; Inn; Derek Marshall of Gamba; Philip Raskin of Inn on the Green; Tom; Battersby of the Cooks Room Ferrier Richardson of Eurasia --This text refers to the Paperback edition.
From the Back Cover
Glasgow on a plate from Black and White Publishing is a valuable addition to any domestic kitchen. Now available in paperback, it follows the success of the hardback edition as well as the highly acclaimed Glasgow on a Plate volume 2, Edinburgh on a Plate and Scotland on a Plate.
The first addition was one of the best-selling Scottish titles of 1999 and was a regular in the Scottish best-sellers list.
Glasgow on a Plate is a book to surpass all other cookery titles and draws together the best in the business from Nick Nairn at Nairn's and Seumas McInnes at Cafe Gandolfi to Derek Marshall from Gamba and William Simpson at Rogano. Each chef shares the secrets of their success and offers up a mouthwatering selection of dishes to suit any plate and palate. --This text refers to the Paperback edition.
Now available in paperback for the first time, Glasgow on a Plate features some of the best restaurants and chefs in Glasgow and was a bestselling title in hardback in 1999. From the world-renowned Rogano and the elegance of One Devonshire Gardens, to the relaxed atmosphere of Cafe Gandolfi and the authentic ethnic cuisine of the Amber Regent, the whole range of Glasgow's restaurants is explored, with each restaurant's unique ambience captured in a series of tantalising recipes that reflects its style and expertise. We are also taken behind the scenes, and given a mouthwatering glimpse of the character and philosophy of owners and chefs, as well as highly entertaining anecdotes from their varied and rewarding careers. Intelligently written and beautifully illustrated, each page reveals another example of the exciting culinary possibilities available in Glasgow. Be warned: this book will give you an appetite both for exploring the vibrant and highly creative restaurant scene in this great city and for trying out the superb recipes from Glasgow's best loved chefs. Includes recipes from: Nick Nairn of Nairns; William Simpson of Rogano Sandro Giovanazzi of La Parmigiana; Angus Boyd of Mitchell's Andrew Fairlie of One Devonshire Gardens; Alan Brown of Bouzy Rouge James Murphy of The Moat House Hotel; Andy Chung of Amber Regent; Gerry Wan of Peking; Inn; Derek Marshall of Gamba; Philip Raskin of Inn on the Green; Tom; Battersby of the Cooks Room Ferrier Richardson of Eurasia --This text refers to the Paperback edition.
From the Back Cover
Glasgow on a plate from Black and White Publishing is a valuable addition to any domestic kitchen. Now available in paperback, it follows the success of the hardback edition as well as the highly acclaimed Glasgow on a Plate volume 2, Edinburgh on a Plate and Scotland on a Plate.
The first addition was one of the best-selling Scottish titles of 1999 and was a regular in the Scottish best-sellers list.
Glasgow on a Plate is a book to surpass all other cookery titles and draws together the best in the business from Nick Nairn at Nairn's and Seumas McInnes at Cafe Gandolfi to Derek Marshall from Gamba and William Simpson at Rogano. Each chef shares the secrets of their success and offers up a mouthwatering selection of dishes to suit any plate and palate. --This text refers to the Paperback edition.
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