Scotland on a Plate

Richardson, Ferrier, Editor

ISBN 10: 1902927206 / ISBN 13: 9781902927206

Published by Black and White Publishing, Edinburgh, Scotland, 2001

About this Item

Gift quality book. First edition stated 2001. Published by Black and White Publishing, Edinburgh, Scotland. Hardcover in full cloth with DJ. Condition new, square tight and crisp book, no edgewear, sharp corners, No markings of any kind, no names no underlinings no highlights no bent pages. Not a reminder. DJ new, bright and shiny, no tears no chips no shelfwear, price Not clipped. 4to, 272 pages, illustrated throughout. Heavy book will require additional postage for international orders.

Seller Inventory # 009728

Bibliographic Details

• Title: Scotland on a Plate
• Publisher: Black and White Publishing, Edinburgh, Scotland
• Publication Date: 2001
• Language: English
• ISBN 10: 1902927206
• ISBN 13: 9781902927206
• Binding: Hardcover
• Edition: 1st Edition
• Condition: New
• Dust Jacket Condition: New

About this title

Synopsis

After Glasgow on a Plate 1 and 2, and Edinburgh on a Plate, there had to be Scotland on a Plate, a colourful cookery book packed full with the very best of Scotland's cuisine. From Ayrshire and Arran, to Orkney, Skye and Harris, Fife and the Lothians, Scotland on a Plate is in an inspirational guide to Scotland's restaurants, from the grandest of internationally renowned hotels to smaller, family-run establishments in remote parts of the country. Featured restaurants include Gleneagles, Turnberry, Nairns, The Peat Inn and The Three Chimneys. Each of the chefs and chef/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 cooking in Scotland. 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 establishments, but also new and developing restaurants where talented chefs are winning awards and bringing new life to the industry. Restaurants featured: The Albannach, Lochinver; The Atrium, Edinburgh; Boath House, by Nairn; Braidwoods, Dalry; Brig O'Doon, Alloway; The Cellar, Anstruther; The Creel, Orkney; Eurasia, Glasgow; Andrew Fairlie at Gleneagles, Auchterarder; Fouters Bistro, Ayr; The Georgian Room at Cameron House, Loch Lomond; Gleneagles, Auchterarder; 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; Ostlers Close, Cupar; The Peat Inn, Fife; The Roman Camp, Callander; Scarista House, Harris; The Three Chimneys, Skye; Turnberry, Ayrshire.

Review

"Scotland's fine natural ingredients combined with such imaginative recipes from inventive chefs are included in this volume..." -- Michel Roux