Perceptions: Recipes from Restaurant Mark Greenaway

What can I say about this book.1 it is amazing it goes into in depth detail on every recipe.2 Mark give an enthralling account of how he became a chef and his suppliers3 the book is set out in such away that professionals and home cooks can follow every recipeMake sure you read EVERY part of each recipe as some require to be made in advance, use special equipment or need to have ingredients ordered to make. Mark does give alternative for some equipment but sometime there really isn't an alternative that will give you a dish that is nowhere near what is envisaged.If you have had the joyous experience of eating at Restaurant Mark Greenaway you can recreate some of the wondrous food delights that he offers from the recipes in this book. You can take components from 1 recipe and use with components of another or mix and match dishes to make a meal to remember. Mark gives tips and tricks for each recipe to help change the season of the recipe of different protein to use if you don't like or can't get hold of easily.Mark is a wonderful chef and lovely man who has show cased the absolute best in using a Scottish larder with this book. Add to this he has just won the Gourmand book of the year 2017. This book is a lovely read, resource and usable book

I am a head chef in a well known gastro pub just outside Edinburgh myself and have something of a fascination with high end cookery books. This book is up there with the very best of them.Now any chef who tells you he or she doesn't take inspiration from fellow professional chefs is lying, I can unashamedly say that I can already see my own menu being influenced by some of the great ideas in this book. This beautifully presented book offers countless ideas, tweaks and tips that can't fail to stimulate and inspire all cooks from novice to professional. Marks culinary talent and artistic flair are perhaps only equaled by his passion toward furthering the growth and development of the Scottish hospitality scene. To that end I applaud him and congratulate him and his publisher on a great book.

The minute you open this book you fall in love with the beautiful creations being made by a Scottish visionary modern day chef . Marks little notes doted throughout the book a beautiful touch , the recipes very well laid out , the pictures are truly stunning. If there is one cook book you should have in your collection it surely has to be Perceptions by Mark Greenaway . It is truly a work of art .

This is a gift for my Partnere, he loves cookery books and being an Ex-professional chef, likes to keep up with new trends and recipes.After seeing Mark on Saturday Kitchen and the gorgeous dish he prepared, I knew this would be an ideal gift, so it is now hiding in the wardrobe till Valentines day, where it will be given with love and received with love, along with other things.

Hate to put a dampener on this, but has anyone tried to cook the recipes. The quantities are all out, I cooked for 6 at a dinner party and could have fed the whole street! The black haggis balls were weighed out perfectly so I know I was doing them right as was the cullen skink soup part. You can't tell me you get these size portions in his restaurant.

100% the best cook book to come out of Scotland so far and easily compares to some best cookbooks available. the book its self is similar in style to the ALINEA book. having previously worked under mark I can say the book truly represents the philosophy and style of the restaurant. if you haven't bought this book you need to get a copy!....also go eat there!

Fantastic book, well thought out recipes for the advanced home chef. Beautiful presentation, excellent photos, great instructions. Every recipe can be made in a reasonably equipped home kitchen.As Mark suggests, you don't have to cook complete recipes, there are many elements that can be intertwined with other dishes.Don't hesitate on this book, you won't be disappointed.

This book is a celebration of the food and people behind one of the best restaurants in Scotland. This covetable book highlights the sheer beauty of chef Mark Greenaway's food which has deep connection to his homeland ,Scotland.