Asking me to stay out of the creation of this magazine was asking me to keep my hands off sweet and salty chocolate caramel brownies, salted pecan toffee, steak and egg-stuffed crêpes with hollandaise... and out of Chef Scott Bagshaw’s kitchen with duck confit, sake-cured salmon and blue cheese with sweet Scottish beer. It just wasn’t going to happen!
And although I have been sipping a lot of organic juice lately, trying to wean myself off my last two weeks of indulgence, I wouldn’t have missed this experience for anything.
As soon as you complete your purchase, you’ll instantly receive an email with the digital cookbook—ready to enjoy on any digital device.
Asking me to stay out of the creation of this magazine was asking me to keep my hands off sweet and salty chocolate caramel brownies, salted pecan toffee, steak and egg-stuffed crêpes with hollandaise... and out of Chef Scott Bagshaw’s kitchen with duck confit, sake-cured salmon and blue cheese with sweet Scottish beer. It just wasn’t going to happen!
And although I have been sipping a lot of organic juice lately, trying to wean myself off my last two weeks of indulgence, I wouldn’t have missed this experience for anything.
As soon as you complete your purchase, you’ll instantly receive an email with the digital cookbook—ready to enjoy on any digital device.
