Scottish chef, restaurateur, writer and now author, Mark Greenaway, has published his debut cookbook ‘Perceptions, Recipes from Restaurant Mark Greenaway’ describing it as ‘a Scottish cookbook like no other’.
Featuring recipes that defy the often misrepresented reputation of Scottish cuisine, the philosophy behind the book is to challenge the perception of Scottish food forever by championing the world-class array of Scottish produce through fresh eyes, new techniques and beautiful recipes for the discerning cook.
Celebrating the finest ingredients across Scotland from Hebridean Sea Salt to Katy Rodger’s Artisan Dairy in the Ochils, the book includes modern twists on traditional dining stalwarts, to the fun and frivolous with his renowned dessert recipes featuring cherry laces, gels and meringues.
The book features a foreword from Edinburgh city of literature icon, author Ian Rankin, and is now available to pre-order on www.markgreenaway.com and Amazon.
Chef Mark Greenaway said:
“’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.”