Catalogued Ideas and Random Thoughts: A Cookbook

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From the chef of a quartet of popular Edinburgh restaurants comes a cookbook which chronicles his career to date, offering an impressive array of cooking styles. Since Stuart Ralst on worked as a young man in NYC, we can attribute the pizza and gyros to his starving cook days, but he also includes a fried chicken inspired by a meal at the lamentably vanished WD-50. The food of his restaurants varies even more widely: Celeriac tartlet with sea trout, sour cream, and sea buckthorn Duck breast with umeboshi, beet, and chicory Potatoes Dauphine with miso mustard mayo Jerusalem artichokes with cheddar and maple Not easily classified, but that seems to be what keeps people paying attention to Ralston. Hardcover. Color photographs throughout Show more