Scotland on a Plate – new recipes from Scotland’s finest chefs (Ferrier Richardson, Editor) Black Friday The cuisine of Lucca reflects

The cuisine of Lucca reflects both the richness of this diversity and the wealth of ingredients it provides … Integral to the way of life there

any meal or any event

all based on easy-to-find ingredients

The book has some 120 pages of recipes for appetizers

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

Scotland on a Plate – new recipes from Scotland’s finest chefs (Ferrier Richardson, Editor) Black Friday The cuisine of Lucca reflectsPer 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.