Scotland on a Plate – new recipes from Scotland’s finest chefs (Ferrier Richardson, Editor) Black Friday Jamie started in the food

Jamie started in the food business at 8 years old

salads and dressings

all based on easy-to-find ingredients

author of How to Cook Everything and the New York Times's hugely popular column "The Minimalist

There is an excellent index

Scotland on a Plate – new recipes from Scotland’s finest chefs (Ferrier Richardson, Editor) Black Friday Jamie started in the foodPer the cover notes, Scotland is famed for the quality and richness of its natural larder, from the freshest fish and seafood to beef and game, foraged wild mushrooms, and seasonal vegetables. The recipes come from the grandest of internationally renowned hotels and from smaller, family run establishments. As expected, the recipes are in metric measures. The recipes are interesting and beautifully photographed. This is a 2001 first edition hardback.