Simple is not only good it is great. How many ways can you cook a chicken or an egg?
Both the chicken and the egg come first in this recipe book by chef Grant MacPherson. Exploring a world of possibilities of flavors using two building blocks integral to many cuisines – the egg and the chicken – MacPherson’s recipes are achievable, yet full of playfulness and humor. From Chicken Congee and Chinese Doughnut Sticks, to Cornflake-crusted Chicken and Waffles toYorkshire Pudding, there are some very good eggs (and chickens) in here, all captured stylishly by photographer Bill Milne.
EGG & BLT TACOS
About the Author: Grant MacPherson
“I believe truly great cooking to be a noble art. It’s an expression of generosity engaging all five senses to elicit a response, generally underpinned by pleasure” says the Seasoned Chef.
Grant’s stellar career stretches over four decades, Flying in Five Continents and Flowing through the most prestigious hospitality destinations including Yellowstone Club, The Ned, The Raffles Hotel, Singapore “The Grand Old Lady of the Far East, Bellagio Hotel, Wynn Las Vegas, Wynn Macau, Wynn Palace Cotai, Regent Hotels in Sydney, Kuala Lumpur, Singapore, Four Seasons, Ritz Carlton Big Island, Sandy Lane Hotel Barbados and the historic Hilton Hotel (Westgate Hotel) in Las Vegas. Through all the knowledge culminated through experience and colleagues Scotch Myst was born through Grant’s passion for creating unique dining experiences.
In pursuit of his passion, Grant has crafted exotic five star recipes and menus along with being hand in hand involved in bringing together kitchen concepts from design to operations and above all world class brigades.
This native Scotsman’s robust embrace of global wanderlust and contrasting cultures is exceeded only by his passion for food and all things culinary. With these come his deep love of the camaraderie of the kitchen, the restaurant, the venue, the life, which has earned him consummate respect for his people and executive skills as well as his mastery as a chef.