Hardback : £20.34
Special Award Winner at the Gourmand World Cookbook AwardsThe debut cookbook from Michelin-starred chef Stuart Ralston
Acclaimed chef Stuart Ralston is known as one of the most innovative and creative cooks working in the UK today. Stuart's inspirations come from all around him, and throughout his career he has kept a notebook to jot down ideas for flavour combinations and recipes. He goes back to those ideas again and again, playing with taste and texture to create stunning and intriguing dishes.
Catalogued Ideas and Random Thoughts - A Cookbook traces his evolution as a chef, and brings together the food that inspires him, the finely crafted dishes that he creates in his restaurants and the food he likes to cook at home.
A unique and beautiful cloth-bound hardback edition with elastic closure and stunning photography by Clair Irwin.
Special Award Winner at the Gourmand World Cookbook AwardsThe debut cookbook from Michelin-starred chef Stuart Ralston
Acclaimed chef Stuart Ralston is known as one of the most innovative and creative cooks working in the UK today. Stuart's inspirations come from all around him, and throughout his career he has kept a notebook to jot down ideas for flavour combinations and recipes. He goes back to those ideas again and again, playing with taste and texture to create stunning and intriguing dishes.
Catalogued Ideas and Random Thoughts - A Cookbook traces his evolution as a chef, and brings together the food that inspires him, the finely crafted dishes that he creates in his restaurants and the food he likes to cook at home.
A unique and beautiful cloth-bound hardback edition with elastic closure and stunning photography by Clair Irwin.
Stuart Ralston grew up in Glenrothes in a family of chefs. From learning his trade in kitchens around Scotland, he moved to New York to work in Gordon Ramsay's flagship 2 Michelin Star restaurant at the London Hotel. He spent two years as the Chef de Cuisine at Sandy Lanes, Barbados cooking for the likes of Rihanna and Mark Wahlberg, before returning to Edinburgh to open Aizle in 2016, followed by Noto in 2019 and Tipo in 2023.
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