Scotland on a Plate – new recipes from Scotland’s finest chefs (Ferrier Richardson, Editor) Black Friday all based on easy-to-find ingredients

all based on easy-to-find ingredients

any meal or any event

The answer lies within your metabolism

The book has some 120 pages of recipes for appetizers

Also included are centuries-old charcoal drawings of the various buildings on the property

Scotland on a Plate – new recipes from Scotland’s finest chefs (Ferrier Richardson, Editor) Black Friday all based on easy-to-find ingredientsPer the cover notes, Scotland is famed for the quality and richness of its natural larder, from the freshest fish and seafood to beef and game, foraged wild mushrooms, and seasonal vegetables. The recipes come from the grandest of internationally renowned hotels and from smaller, family run establishments. As expected, the recipes are in metric measures. The recipes are interesting and beautifully photographed. This is a 2001 first edition hardback.