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Scottish Traditional Recipes: A Celebration of the Authentic Food and Cooking of Scotland: A Celebration of the Food and Cooking of Scotland [Illustrated] [Paperback]

Carol Wilson , Christopher Trotter
4.0 out of 5 stars  See all reviews (2 customer reviews)
Price: 9.99 & FREE Delivery in the UK on orders over 10. Details
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Book Description

1 April 2009
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.

Frequently Bought Together

Scottish Traditional Recipes: A Celebration of the Authentic Food and Cooking of Scotland: A Celebration of the Food and Cooking of Scotland + A Taste of Scotland: The Essence of Scottish Cooking, with 30 Classic Recipes Shown in 120 Evocative Photographs + Maw Broon's Cookbook: The Broon's Cookbook - for Every Day and Special Days
Price For All Three: 29.08

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Product details

  • Paperback: 128 pages
  • Publisher: Southwater (1 April 2009)
  • Language: English
  • ISBN-10: 1844765407
  • ISBN-13: 978-1844765409
  • Product Dimensions: 29.5 x 22.6 x 1 cm
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (2 customer reviews)
  • Amazon Bestsellers Rank: 570,931 in Books (See Top 100 in Books)

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Product Description

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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Customer Reviews

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Most Helpful Customer Reviews
1 of 1 people found the following review helpful
5.0 out of 5 stars Brilliant 28 Nov 2012
By Robert
Format:Paperback|Verified Purchase
resonabily priced
quick service
good customer service
did the trick
would recomend to family & friends
get exactley what you see
Thanks guy's
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3.0 out of 5 stars mmmmmmm 9 Mar 2013
By JAN
Format:Hardcover|Verified Purchase
Just ok glad I didn't pay full price for it . There must be more books and this one wasn;t the one I had looked at before I bought it
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Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com: 4.0 out of 5 stars  7 reviews
9 of 12 people found the following review helpful
4.0 out of 5 stars Any cookbook with a haggis recipe is a cookbook for me. 7 Jun 2006
By Robert Beveridge - Published on Amazon.com
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. ***
6 of 8 people found the following review helpful
5.0 out of 5 stars Lovely 18 Jan 2010
By Theseus - Published on Amazon.com
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
1 of 1 people found the following review helpful
5.0 out of 5 stars Great recipes and photos 16 Jan 2013
By SN - Published on Amazon.com
Format:Paperback|Verified Purchase
This is a nice compilation of recipes with a bit of history behind Scottish foods at the beginning. Every recipe has a photo, which is a plus too.
1 of 1 people found the following review helpful
5.0 out of 5 stars LovelyBook! 17 Oct 2012
By Phyllis K. Kennedy - Published on Amazon.com
Format:Paperback|Verified Purchase
This is just exactly what I wanted after a trip to Scotland that included some great food experiences. The photographs are very nice and the recipes appear to be easy to follow. I am very pleased.
3.0 out of 5 stars Adequate 18 Sep 2013
By ChMad - Published on Amazon.com
Format:Paperback|Verified Purchase
There are some good traditional recipes, although not quite all of the ones I would have hoped for. Not as much variety in the recipes as I was expecting.
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