Scottish
Cooking
Scotland
on a Plate Each of the chefs and chefs, proprietors featured
in Scotland on a Plate share the secrets of their success,
and provide recipes for four of their favourite dishes: one
starter, two main meals, and a dessert. Every recipe is accompanied
by a full-colour photograph and step by step instructions,
but if you don't feel like cooking, you can always treat yourself
to a visit to the restaurants to enjoy their superb cuisine
and find out more about the chefs and their approach to Scottish
cooking.
Scotland
has always been known as a place for good home cooking, but
perhaps not for its restaurants. Scotland on a Plate will
show you-if you didn't know already-just how much great food
is being cooked in Scotland, making the most of the country's
famed natural larder-outstanding scallops and lobster, unbeatable
game and beef, foraged mushrooms, organic vegetables, and
so much more. Scotland on a Plate includes some of the oldest
and best-loved Scottish establishment, but also new and developing
restaurants where talented chefs are winning awards and bringing
new life to the industry.
Restaurants
featured in Scotland on a Plate: The Albannach, Lochinver,
The Atrium, Edinburgh; Boath House by Nairn; Braidwoods, Dalry;
Brig O'Doon, Alloway; The Cellar, Anstruther; The Creel, Orkney;
Eurasia, Glasgow; Fouters Bistro, Ayr; The Georgian Room at
Cameron House, Loch Lomond; Gleneagles, Auchterarder; Andrew
Fairlie at Gleneagles; Inverlochy Fort William; Kilmichael
Country House Hotel, Arran; Kinnaird, by Dunkeld; Let's Eat,
Perth; Lochgreen House Hotel, Troon; The Marcliffe at Pitfodels,
Aberdeen; Nairns, Glasgow; Glasgow; Ostlers Close, Cupar;
The Peat Inn, Fife; The Roman Camp, Callander; Scarista House,
Harris; The Three Chimneys, Skye; Turnberry, Ayrshire.
Gourmet
Glasgow: Simple Recipes for an... Easy Life. There's a
freshness about Glasgow's restaurant life - a life that awakens
before sun-up to the buzz of the markets, stretches through
breakfast as the city grinds into action, tempts the hungry
shopper and flagging worker as lunch-time beckons, and indulges
the senses as evening unfolds. And, when it draws to a close
in the early hours as tables are cleared and kitchens cleaned,
the new day is poised. New Glasgow Food, simple recipes for
breakfast, lunch and dinner, combined with stunning images
of the city throughout the day and night. A visual feast that
encapsulates the flavour of Glasgow and brings its food to
life.
Breakfast:
200 Recipes to Jump-start the... day. Should milk be added
to tea before or after pouring? Why does bread go stale if
kept in the fridge? What is the easiest way to bone a herring?
How do you stop fruit floating to the top of jam? And why
does a sprinkle of salt in the pan prevent fat from spitting?
Tired of toast and too busy to bother first thing in the morning?
Read on, because this book will change the way you feel about
breaking your fast forever. Crammed with recipes, hints, food
facts and nutritional tips, The All-Day Breakfast Book is
the complete guide to making the most of that first meal of
the day. Its unique combination of background information
and simple but tasty dishes brings you everything from tips
on cooking the ultimate fry-up to tempting dishes from all
over the world - not to mention menus from as far afield as
Mars Diner in Toronto and The Gleneagles Hotel in Perthshire.
So whether you're making your own tastier versions of staple
products such as fruit juice, muesli, yoghurt and tomato ketchup,
or having fun with your kids making eggclops and ham fritters,
this is your breakfast bible. Breakfasts will never be the
same again.
Big
Food for Wee Macs.
Tasty recipes with a Scottish flavour to make with and for
children. There are handy hints and tips on how to begin and
on what equipment will be needed, and each recipe has step-by-step,
easy-to-follow instructions, a history of the recipe and a
notes section for your own scribblings. With recipes ranging
from Rumblethumps, Rob Roy Heids, and Neeps and Tattie Nests,
to Pink Porridge, Banoffee Toffee Pies and Bramble Folleries,
and with fun illustrations by Shaun McLaren this cookbook
should tickle the tastebuds of every child and would-be cook.
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