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The Three Chimneys: Recipes & Reflections from the Isle of Skye's World Famous Restaurant [Paperback]

By Shirley Spear & Alan Donaldson (Photographer)
Our Price $ 28.90  
Retail Value $ 34.00  
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Item Number 347031  
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Item Specifications...

Pages   168
Est. Packaging Dimensions:   Length: 0.5" Width: 7.75" Height: 11.5"
Weight:   0.82 lbs.
Binding  Softcover
Publisher   Birlinn Publishers
ISBN  1841831018  
EAN  9781841831015  

Availability  0 units.

Item Description...
The Three Chimneys is regularly voted one of the world's finest restaurants. 2006 marks the 21st anniversary of the day Shirley and her husband Eddie, who opened the doors to their famous restaurant in Skye and realised their dream of starting a restaurant, although they had no previous experience. To mark the anniversary, Shirley brings her inspiring story up to date in a new paperback edition of her bestselling book - a winning combination of recipes, culinary essays, personal anecdotes and stunning photography.

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Product Categories
1Books > Subjects > Cooking, Food & Wine > Gastronomy > Essays   [179  similar products]
2Books > Subjects > Cooking, Food & Wine > General   [6482  similar products]
3Books > Subjects > Cooking, Food & Wine > Regional & International > European > English, Scottish & Welsh   [85  similar products]

Reviews - What do our customers think?
True to the spirit of the restaurant  Oct 6, 2006
Visiting Scotland last summer, we were lucky enough to reserve a table at this remote and wonderful restaurant. We snapped up the cookbook immediately, partly because we love to cook, but also because the photographs of Skye are so much better than any we managed to take. As a cookbook, it is true to the simple, exactingly prepared food served at 3 Chimneys, featuring lots of seafood, beautiful broths and local dairy. Consequently, these recipes work only if the ingredients are perfectly fresh, because they have nowhere to hide: if your mussels are sauced, the sauce is made from their own broth. The shortbread (which is deceptively light) lives and dies by the quality of the butter used. And when approached this way, glorious food results. Ms. Spear is careful to explain the steps of each recipe, the order in which recipes should be made (like a lot of restaurant food, there are recipes within recipes)and how much time to plan for each. That said, it's not a perfect cookbook. You will need a scale that measures grams. The recipes seldom reveal how many servings will be produced (4 to 6, in my experience). And there are little mysteries sprinkled throughout: what is "medium oatmeal", and is it used raw or cooked? The cooking times are too short for steelcut oats, and I can't believe Ms. Spear uses instant rolled oats. However, even these quirks feel true to the spirit of a place that gives the diner less a slick, packaged restaurant experience than a gift of passionate care for beauty and sustenance.

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