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The Scottish Kitchen [Paperback]

Christopher Trotter , National Trust for Scotland
4.0 out of 5 stars  See all reviews (2 customer reviews)

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Book Description

4 May 2006 1845131770 978-1845131777 New edition
Scotland has long maintained a rich tradition of regional cookery including, for example, the breads and cakes of the Borders, the peasant cookery of the impoverished Highlands and the more sophisticated and cosmopolitan cuisines of Edinburgh and Glasgow. In this book Christopher Trotter has gathered together the best of these dishes, including not only classic Scots fare such as Cullen Skink, Tweed Kettle or Clooty Dumpling, but also lesser-known recipes, some from the archives of properties belonging to the National Trust for Scotland. Where necessary, traditional recipes have been given a contemporary interpretation to adapt them to modern tastes or to make use of modern ingredients, and there is also a leavening of the author's own recipes all of which are firmly in the Scottish tradition. There is an introduction to each of the eight culinary regions of Scotland with particular stress being laid upon the importance of local produce and traditions: the grain, cattle and fish of the Aberdeen area, for example, or the dried fruits and spices which flowed into the country through Leith docks. The book, which is illustrated with specially commissioned colour photography, is completed by a list of producers and suppliers of prime Scottish produce.

Product details

  • Paperback: 160 pages
  • Publisher: Aurum Press Ltd; New edition edition (4 May 2006)
  • Language: English
  • ISBN-10: 1845131770
  • ISBN-13: 978-1845131777
  • Product Dimensions: 24.9 x 19.7 x 1.2 cm
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (2 customer reviews)
  • Amazon Bestsellers Rank: 608,697 in Books (See Top 100 in Books)

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Product Description

About the Author

Christopher Trotter was born in Aberdeen and currently works at the sixteenth-century Myres Castle in Fife He trained as a chef in Switzerland and at the Savoy in London and has cooked at hotels in England and Scotland as well as running Scotland's Larder, a combination of restaurant, shop and demonstration facility near his home in Upper Largo, Fife.

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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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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
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
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
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.


Soups and Starters
- Dumfries, Galloway, Arran

- Highlands
- Argyll

- 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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