Scottish Michelin-starred chef Martin Wishart's first cookery book will be published later this month. With a refreshing, contemporary approach to food, Cook Book by Martin Wishart, aims to give readers the confidence and skills to create a masterpiece in their own home.

Chef Wishart commented: " Anybody can cook -  it is all about giving them the confidence to realise this. Cook Book by Martin Wishart is designed with all abilities in mind and I hope to encourage my readers to be creative and, in time, develop their own unique style" 

Using simple, achievable techniques throughout, the book takes readers through a number of recipes devised by Chef Wishart, some of which have been served in his multi award winning restaurant.

Divided into chapters including canapés, starters, fish, meat and dessert, Chef Wishart takes readers on a culinary journey with simple step-by-step techniques for a series of dishes using the finest ingredients. The sweet pepper tartlet canapés are perfect for pre dinner drinks, whilst the tortellini of venison with cauliflower cream is a unique approach to meat, the salad of fresh beans with hazelnuts adds a new twist to a classic summer salad whilst the exotic chocolate soup recipe will inject a sense of adventure into home cooking.

Opening his eponymous restaurant in 1999, Martin Wishart was awarded his first Michelin star in 2001. Since then the restaurant has gained an international reputation for its exquisite cuisine with Chef Wishart widely recognised as one of the finest in the country.  

Providing a number of options for any occasion Cook Book by Martin Wishart is a bible for any dinner party host or enthusiastic chef.

Cook Book by Martin Wishart (£30.00 incl. p&p) can be ordered online via Cook School by Martin Wishart (www.cookschool.co.uk) or in person at Restaurant Martin Wishart, 54 the Shore, Edinburgh. http://www.martin-wishart.co.uk. It is also available through a number of bookstores across Edinburgh including selected Waterstones outlets. 

Further Details

• MARTIN WISHART - AUTHOR, CHEF, PUBLISHING DIRECTOR. Edinburgh born Martin Wishart has worked alongside some of the industries finest including Albert Roux, Marco Pierre White and John Burton-Race. His culinary expertise and rising international reputation led to Wishart joining The Herald Magazine as a permanent weekly columnist in 2006 whilst he has been described by Michelin Chef Gordon Ramsay in The Times as "Scotland's next big thing, no question". To complement his multi award winning restaurant , Martin Wishart also recently opened his own Cook School to teach keen students the philosophy, art and enjoyment of cooking. http://www.martin-wishart.co.uk / http://www.cookschool.co.uk
• ALAN DONALDSON - PHOTOGRAPHER studied photography in Glasgow. After college he worked on his own projects photographing urban landscapes, later becoming involved with food and restaurants through the industry magazine Caterer and Hotelkeeper. After the publication of the first food book - Glasgow On A Plate with B&W publishing ,the Herald approached him to do a series of food articles with Shirley Spear at The Three Chimneys restaurant on Skye which culminated in the creation of The Three Chimneys book. The Martin Wishart cook book will be Alan's 11th. Contributing to publications whether it be books or magazines has been a major part of his life although he now finds a lot of his time is spent in the studio shooting whisky.
• PETER McDERMOTT - CREATIVE DIRECTOR. Peter spent five years at Art College studying Graphic Design and a further 20 years in the West End of London plying his talents as an Art Director and Designer, with the last 12 of these spent as Creative Director of a ‘through-the-line' agency working on an impressive range of blue-chip clients. In 1996 his life took a dramatic turn when he and his family re-located to the Isle of Skye. This ‘gift' as Peter describes it, has released him to create work without the pressures of accountants and unreasonable deadlines, and has enabled him to develop an impressive portfolio of memorable designs for a wide range of clients, including The Three Chimneys - where he met photographer Alan Donaldson.

Restaurant Martin Wishart - Awards and Accolades To Date

8/10 in the Good Food Guide 2008

Scottish Chef Awards 2006

Scottish Restaurant of the Year 2005

Awarded 4 rosettes in AA Restaurant Guide 2005-2008

Awarded 3 Rosettes in AA Restaurant Guide 2004

Restaurant of the Year and Chef of the Year 2004

Winner of CIS Culinary Excellence

Booker Prize for Best Young Catering Business in the UK 2002

Awarded first Michelin star in January 2001

AA Scottish Restaurant of the Year 2001

Which? Magazine's Scottish Restaurant of the Year 2001