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Edinburgh a La Carte: History of Food in Edinburgh
  
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Edinburgh a La Carte: History of Food in Edinburgh (Paperback)

by Michael Turnbull (Author), Paul Rogerson (Author)
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Synopsis

Today, Edinburgh is a city with many fine restaurants. Offering a glimpse of Edinburgh's social life from 1200 to the present day, this book reveals that this was not always the case - ground "murdered man's head" appears to have been much desired in early times, and the son of the 2nd Duke of Queensbury was found roasting a boy on a spit to celebrate the day the Treaty of Union was signed in 1707. One of two people generally credited with changing the way food was cooked and presented in Scotland is Paul Rogerson. He describes the ways in which this was achieved, as well as a few of his recipes. Jackie Monteith, however, started work as a boot-boy in the North British Hotel, and he describes in detail life below stairs in one of Edinburgh's grandest hotels. To round off this celebration of food in Edinburgh, over 40 restaurants, past and present, provide some of the recipes that made them famous.

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