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Product Description
Product Description
This stunningly photographed book is an essential practical introduction to the best of Scottish cuisine, and its fresh, seasonal and flavoursome ingredients. It opens with a comprehensive guide to the traditional food and cooking of the country, including dairy products, breads and drinks that are exported all over the world, as well as the typical everyday fare and classic dishes that make the cuisine unique and so beloved. Beautifully illustrated with over 360 colour photographs, it includes clear step-by-step sequences and an appetizing picture of each finished dish to ensure that perfect results are achieved every time.
About the Author
Carol Wilson is an expert on the history and origins of British food. She has contributed to many publications in the UK, Ireland and the USA, including The Times, The Illustrated London News, Heritage, Food and Wine, and Gastronomica. She has appeared on television promoting British food and discussing the history and usage of traditional British ingredients. She is the author of and a contributor to a number of books on cooking and the history of food, and has recently completed A Gypsy Feast: Recipes and Culinary Traditions of the Romany People ((Hippocrene Books) and Porter's English Cookery Bible: Ancient & Modern (Robson Books). Christopher Trotter is the chef of the magnificent 16th century Myres Castle Highland Hotel in Scotland, where he indulges his passion for Scottish produce, foods and cooking. Having trained at The Savoy and in a prestigious Michelin-starred restaurant in France. He has written two books, The Scottish Kitchen (Aurum Press) and Scottish Cookery (Lomond Books).
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3 reviews
4 of 5 people found the following review helpful
Lovely
18 Jan 2010
Format:Hardcover
A terrific piece of work from the National Trust for Scotland. Blue cloth over hardback boards, 160 pp, color illustrations throughout. Bibliography and Index.
The text is authoritative and enthusiastic. Here's a chef who loves the raw materials that are part of the Scottish heritage.
TABLE OF CONTENTS
Soups and Starters
- Dumfries, Galloway, Arran
Fish
- Highlands
- Argyll
Meat
- Fife
Poultry and Game
- Edinburgh
Vegetables and Grains
- Aberdeen, Angus, Perthshire
Desserts and Baking
- The Borders
- Glasgow
Preserves, Sauces, and Drink
The text is authoritative and enthusiastic. Here's a chef who loves the raw materials that are part of the Scottish heritage.
TABLE OF CONTENTS
Soups and Starters
- Dumfries, Galloway, Arran
Fish
- Highlands
- Argyll
Meat
- Fife
Poultry and Game
- Edinburgh
Vegetables and Grains
- Aberdeen, Angus, Perthshire
Desserts and Baking
- The Borders
- Glasgow
Preserves, Sauces, and Drink
1 of 1 people found the following review helpful
Okay, but not all I'd hoped for...
12 Mar 2011
Nice, high-quality book with good photos. I was looking for a haggis recipe, though. Unless you consider "go buy a haggis and do this with it" a recipe, there isn't one. Oh, well. Nice sweetmeats and sauce recipes, though, and the cranachan is great for breakfast!
6 of 9 people found the following review helpful
Any cookbook with a haggis recipe is a cookbook for me.
7 Jun 2006
Format:Hardcover
Christopher Trotter, The Scottish Kitchen (Aurum, 2004)
When one picks up a book with a title as authoritative, as definitive, as The Scottish Kitchen, one rather expects the pages between the covers to be authoritative and definitive, but also traditional. Trotter does, generally, keep to the mandate, though some of these recipes do veer off to the side and into cuisines that arrived on the coattails of immigrants over the years. That aside, the book is lavishly, and wonderfully, illustrated, and Trotter's comments are pointed and lively (too much so, sometimes; one wishes for an editor who'd mentioned that toning down one's use of exclamation points is usually a good thing). And, of course, there is a haggis recipe.
Lovely to look at, and fun to cook with. *** ½
When one picks up a book with a title as authoritative, as definitive, as The Scottish Kitchen, one rather expects the pages between the covers to be authoritative and definitive, but also traditional. Trotter does, generally, keep to the mandate, though some of these recipes do veer off to the side and into cuisines that arrived on the coattails of immigrants over the years. That aside, the book is lavishly, and wonderfully, illustrated, and Trotter's comments are pointed and lively (too much so, sometimes; one wishes for an editor who'd mentioned that toning down one's use of exclamation points is usually a good thing). And, of course, there is a haggis recipe.
Lovely to look at, and fun to cook with. *** ½
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