Richardson, Ferrier (ed); Donaldson, Alan (photos) Glasgow on a Plate , Edinburgh: B & W Publishing, 1999

First edition. Black cloth, gilt, index of recipes Pagination: [viii], 168. Glasgow is now widely recognised as one of the most vibrant and innovative cities in Britain, and its restaurants have certainly played their part in establishing that reputation. This book is a showcase of the work of the city’s finest chefs and best restaurants, covering the whole range from sophisticated, traditional dining to authentic ethnic food. Each chef has chosen recipes which reflect the style of their own restaurant and its menu, while emphasising the importance of using fresh Scottish ingredients wherever possible. Full of great ideas, helpful hints and insights, this book is a superb introduction to some of the best food Scotland has to offer. Contents: Tom Battersby; Angus Boyd; Alan Brown; Steven Caputa; Andy Chung; Colin Clydesdale; Ronnie Clydesdale; Andrew Cumming; Andrew Fairlie; Sandro Giovanazzi; Seumas Macinnes; Gary Maclean; Derek Marshall; James Murphy; Nick Nairn; Philip Raskin; Ferrier Richardson; William Simpson; Gerry Wan. Book: hint of bumping to extremities, Fine, Jacket: unclipped, v sl edge creasing, VG+ (Book ref. 1738 )  £ 14.00

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