4 of 4 people found the following review helpful
Almost as good as its predecessor.,
This review is from: Glasgow on a Plate 2 (Hardcover)Three chefs shorter than it's predecessor, Ferrier Richardson continues his promotion of top restaurant chefs in Glasgow.
We still see classic recipes like Derek Marshall's "Smoked Salmon omlette," and Rupert Staniforth's "Braised Lamb Shank,"....But ther is a much more contemporary feel to volume two. While starting, as before, with Scottish fish, game, beef, and poultry, Glasgow on a Plate 2 shows many more international influences - Marinated chicken breast with Tabbouleh and Tzatziki, Thai Seafood Bouillabaisse, and Chilli Beef Ramen. Despite the internation flavours, the ingredients - Pak Choi, Puy Lentils, and Jasmine Rice - are fairly easily available in larger supermarkets.
A bit more trendy than it's predecessor, but still with fairly straightwarward recipes, this book would get a fifth star if had been a little thicker....But still a worthwhile addition to your kitchen bookshelf.