We haven’t been to Mark Greenaway’s restaurant in Edinburgh for ages,however we can now copy the delicious food prepared by Chef in his new book “Perceptions, Recipes from Restaurant Mark Greenaway”
The philosophy behind the book is to challenge the perception of Scottish food with these recipes and they certainly do. Using fresh ingredients from suppliers such as Hebridean Sea Salt to Katy Rodger’s Artisan Dairy in the Ochils, the book includes modern twists on traditional dining which Mark does so well. Heston-like concoctions which look like they would be fun to re-create in the kitchen.
“’Perceptions’ is the culmination of over 20 years in the kitchen, setting out my philosophy as a chef, telling the stories of my journey, the food, people and places that inspire and continue to motivate me.
This is like no other cookbook from Scotland. ‘Perceptions’ takes a fresh look at what Scottish cuisine is in a modern form, the book will feature some of the many world-class suppliers we have on our doorstep who I have been lucky enough to build a relationship with over several years and the book is a great platform for me to tell their story as well as my own. I have included over 250 modern recipes using the latest techniques and culinary innovations. It’s not just a book for restaurant chefs, but also one that can be picked up by the discerning hobby chef and food lover alike.
Scotland is internationally renowned for its ingredients, but from my experience promoting Scottish food around the world, not always its cuisine. The perception of Scottish food needs to change for it to be recognised as a world leading food destination. This cookbook is my contribution to that journey.”
Perceptions, Recipes from Restaurant Mark Greenaway’ is now available to pre-order on Amazon
and at www.markgreenaway.com It will be in all major bookstores July 2016.
Book Title: Perceptions by Restaurant Mark Greenaway