GAMBA chef patron Derek Marshall has launched a new cookbook that showcases his most celebrated seafood dishes from the award-winning, much loved Glaswegian, two AA Rosette Gamba Restaurant.
The new cookbook Gamba – A Seafood Cookbook reflects Marshall’s passion for creating seafood dishes using the freshest, sustainable Scottish seafood.
The hardback book includes his most popular recipes, alongside some exciting new interpretations of traditional dishes.
The book also provides a platform for the Scottish suppliers – and those from further afield – that provide Gamba with world-class produce and ingredients.
“All the recipes are essentially quite simple because my philosophy in the kitchen has always been to let the ingredients do the talking,” said Marshall.
“Many can be found on our menus in Gamba while others are brand new and yet to be featured. However, each recipe calls on fresh, seasonal ingredients and is easy to make at home in your own kitchen.”
Among the most popular recipes are Gamba’s famous Fish Soup (known as Foup) and one of Derek’s long-time favourites, Whole Lemon Sole Meunière – a classic Gamba dish that has graced the menu since the day the restaurant opened in 1988.
Chapters featuring sumptuous desserts and a selection of Gamba’s signature cocktails complete the book.
“It’s been a labour of love collating all the recipes for this book,” said Marshall. “Customers often ask us for advice on cooking fish and seafood.”
Copies are available now directly from the restaurant.
225a West George Street, Glasgow G2 2ND
Monday-Saturday: Lunch: 12 noon-2.15pm Dinner: 5pm-9.30pm.
Gamba recently won Best Restaurant Experience in the Scottish Thistle Awards’ West regional finals and goes through to the National Final on March 16 2017.