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

Product Details

• Amazon Sales Rank: #119113 in Books
• Published on: 2001-05-29
• Original language: English
• Number of items: 1
• Binding: Paperback
• 176 pages

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.

Customer Reviews

You can cook like the Michelin starred!
Having led both Scottish and British culinary teams to Gold medal success at international competitions, Ferrier Richardson should know which chefs to include in a book about his home town. In this publication he has been successful.

I enjoy cooking, but often find lists of ingredients that can only be found in specialists shops in London. This book uses ingredients freely available in the UK, and shows that you too can dine like a king seven nights of the week.

Recipe wise there are fairly tradition compositions like Nick Nairn's "Braised Shin of Angus Beef," or Andrew Cumming's "Escalope of Highland Venison,". There are Scottish takes on classic recipes like Colin Clydesdale's "Bouillabaisse of Mixed Scottish Fish," and Steven Caputa's "Apple Tart au Tain,". Glasgow being a fairly cosmopolitan place, there are recipes showing international influences such as Derek Marshall's "Fish Soup with crab meat, stem ginger, and corriander," and Gerry Wan's "Hot and Sour Soup,".

Each of the nineteen featured chefs have four recipes published, along with a short interview about their "journey,". As Scotland is almost surrounded by sea - and one of chefs featured works in a fish restaurant - it follows that there are a subsantial number of fish and seafood recipes. Scotland's Beef, Lamb, and Game is also represented well. Each chef's section in the book is lifted with the addition of three lovely colour photographs featuring their recipes. Given the reputation of the establishments and the standing of the chefs, the recipes are not very complicated either.

This book goes to show that cooking with fairly local produce when it's in season and at it's best - not flown half way around the world - is the way to do it...And if you want to, you can, at home, in your own kitchen.