This fresh new book from Edinburgh New Town chef Mark Greenaway packs a great deal of imagination into its relatively small footprint. Greenaway brings experience with a wide range of flavors and ingredients (he worked for five years in Australia), and a firm grasp of modernist technique to riffs on British and Scottish classics, presenting them here in terrific photographs by Paul Johnson. Greenaway dabs black haggis bon bons with parsley-thyme mayonnaise. After curing salmon in treacle, he serves it topped with a burnt grapefruit jelly. After sous-viding and then searing Guinea hen legs, he pairs them with red cabbage meringues, beurre noisette crumble, and yellow carrot confit. Dramatic and very thought-provoking.
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