Catalogued Ideas And Random Thoughts: A Cookbook

£35

Acclaimed chef Stuart Ralston is known as one of the most innovative and creative cooks working in the UK today. Catalogued Ideas and Random Thoughts A Cookbook traces his evolution as a chef, and brings together the food that inspires him, from the finely crafted dishes that he creates in his restaurants to the food he likes to cook at home. From a Buttermilk Fried Chicken, Waffles, and Honey Butter in the New York chapter to a signature Cured Trout Ponzo, Cucumber and Kohlrabi in Noto, the pages traverse Stuart’s career to date. There’s also a unique Rhubarb and Custard from the Aizle section and in the Casual chapter a simply delicious Tomato Salad that makes a straight-forward but restaurant worthy lunch.

AUTHOR BIOGRAPHY

Stuart Ralston grew up in Glenrothes in a family of chefs. From learning his trade in kitchens around Scotland, he moved to New York to work in Gordon Ramsay’s flagship 2 Michelin Star restaurant at The London Hotel. He spent two years as the Chef de Cuisine at Sandy Lanes, Barbados cooking for the rich and famous before returning to Edinburgh to open Aizle in 2016, fol- lowed by Noto in 2019 and Tipo in 2023.