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Perceptions
Perceptions
256 pages, Hardcover
Published January 1, 2016
5 people want to read
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Displaying 1 of 1 review
June 22, 2017
What can I say about this book.
1 it is amazing it goes into in depth detail on every recipe.
2 Mark give an enthralling account of how he became a chef and his suppliers
3 the book is set out in such away that professionals and home cooks can follow every recipe
Make sure you read EVERY part of each recipe as some require to be made in advance, use special equipment or need to have ingredients ordered to make. Mark does give alternative for some equipment but sometime there really isn't an alternative that will give you a dish that is nowhere near what is envisaged.
If you have had the joyous experience of eating at Restaurant Mark Greenaway you can recreate some of the wondrous food delights that he offers from the recipes in this book. You can take components from 1 recipe and use with components of another or mix and match dishes to make a meal to remember. Mark gives tips and tricks for each recipe to help change the season of the recipe of different protein to use if you don't like or can't get hold of easily.
Mark is a wonderful chef and lovely man who has show cased the absolute best in using a Scottish larder with this book. Add to this he has just won the Gourmand book of the year 2017. This book is a lovely read, resource and usable book
1 it is amazing it goes into in depth detail on every recipe.
2 Mark give an enthralling account of how he became a chef and his suppliers
3 the book is set out in such away that professionals and home cooks can follow every recipe
Make sure you read EVERY part of each recipe as some require to be made in advance, use special equipment or need to have ingredients ordered to make. Mark does give alternative for some equipment but sometime there really isn't an alternative that will give you a dish that is nowhere near what is envisaged.
If you have had the joyous experience of eating at Restaurant Mark Greenaway you can recreate some of the wondrous food delights that he offers from the recipes in this book. You can take components from 1 recipe and use with components of another or mix and match dishes to make a meal to remember. Mark gives tips and tricks for each recipe to help change the season of the recipe of different protein to use if you don't like or can't get hold of easily.
Mark is a wonderful chef and lovely man who has show cased the absolute best in using a Scottish larder with this book. Add to this he has just won the Gourmand book of the year 2017. This book is a lovely read, resource and usable book
Displaying 1 of 1 review