Catalogued Ideas and Random Thoughts: A Cookbook for Home Chefs - Perfect for Everyday Meals, Dinner Parties & Culinary Inspiration

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 Ralston 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