Catalogued Ideas and Random Thoughts – A Cookbook

The first book from award-winning chef Stuart Ralston, whose restaurant Aizle features in the National Restaurant Awards’ list of 100 Best Restaurants in the UK. This is a stunning cloth-bound hardback edition with elastic closure and stunning photography by Clair Irwin.

Step into the creative magpie-like mind of Stuart Ralston who is leading the charge of Edinburgh’s culinary scene. Part scrapbook and part precisely presented recipe book, this wonderful title is packed with delicious dishes from on and off the menus at his successful Scottish restaurants Aizle, Noto, Tipo and Lyla.

From a Buttermilk Fried Chicken, Waffles, and Honey Butter to a signature Cured Trout Ponzo, Cucumber and Kohlrabi, from Gyros to Custard Tart, the pages traverse Stuart’s career to date.

Book details

Published:	5th October 2023
Size:	27.4 x 20.3cm
Pages:	240
Format:	Hardback
ISBN:	9781739174019
SKU:	98132617
Photography:	Clair Irwin

Quotes

Stuart stands among the rare few chefs who consistently deliver exceptional food. his commitment to pushing culinary boundaries is truly inspiring.
Markus Glocker, chef

This is a cookbook, and it’s also the story of me – of where I’ve come from and the places I’ve been. it’s a snapshot of the food that’s been important to me over the years – the food that’s inspired me, that I serve in my restaurants and that I like to cook at home.
Stuart Ralston

About the author

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, followed by Noto in 2019 and Tipo in 2023.