- Buy this product and stream 90 days of Amazon Music Unlimited for free. E-mail after purchase. Conditions apply. Learn more
Perceptions: Recipes from Restaurant Mark Greenaway Hardcover – 12 Jul 2016
Special offers and product promotions
Frequently bought together
Customers who viewed this item also viewed
Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
Featuring recipes that defy the often misrepresented reputation of Scottish cuisine, the philosophy behind the book is to challenge the perception of Scottish food forever by championing the world-class array of Scottish produce through fresh eyes, new techniques and beautiful recipes for the discerning cook. Celebrating the finest ingredients across Scotland from Hebridean Sea Salt to Katy Rodger's Artisan Dairy in the Ochils, the book includes modern twists on traditional dining stalwarts, to the fun and frivolous with his renowned dessert recipes featuring cherry laces, gels and meringues. The book features a foreword from literature icon, author Ian Rankin, and is now available to pre-order on www.markgreenaway.com and Amazon. Chef Mark Greenaway states: "Perceptions' is the culmination of over 20 years in the kitchen, setting out my philosophy as a chef, telling the stories of my journey, the food, people and places that inspire and continue to motivate me."
Customers who bought this item also bought
There was a problem filtering reviews right now. Please try again later.
1 it is amazing it goes into in depth detail on every recipe.
2 Mark give an enthralling account of how he became a chef and his suppliers
3 the book is set out in such away that professionals and home cooks can follow every recipe
Make sure you read EVERY part of each recipe as some require to be made in advance, use special equipment or need to have ingredients ordered to make. Mark does give alternative for some equipment but sometime there really isn't an alternative that will give you a dish that is nowhere near what is envisaged.
If you have had the joyous experience of eating at Restaurant Mark Greenaway you can recreate some of the wondrous food delights that he offers from the recipes in this book. You can take components from 1 recipe and use with components of another or mix and match dishes to make a meal to remember. Mark gives tips and tricks for each recipe to help change the season of the recipe of different protein to use if you don't like or can't get hold of easily.
Mark is a wonderful chef and lovely man who has show cased the absolute best in using a Scottish larder with this book. Add to this he has just won the Gourmand book of the year 2017. This book is a lovely read, resource and usable book