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The Scottish Cookery Book Hardcover – 31 Jan 1998
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What is Scottish cooking? That's the question asked in The Scottish Cookery Book by Christopher Trotter, owner of Scotland's Larder, a restaurant, shop and cookery demonstration facility at Upper Largo in Fife. He points out that Scotland may lack a culinary tradition, but it has a long history of husbandry and food production, combined with a quality of landscape and climate second to none. Trotter believes that if the raw ingredients used to create contemporary dishes in the home or in a restaurant--be they meat, game, fish, fruit, or vegetable--are from Scotland, it is Scottish cooking.
The Scottish Cookery Book presents a collection of dishes which make use of the finest Scottish ingredients, including beef, venison, salmon, smoked food and whisky. The recipes are not difficult and go somewhat against the current trend of combining complex techniques and a wide variety of ingredients. Included are the classic Scotch broth, Arbroath Smokies (smoked haddocks), sea kale with Strathkinness cheese, Tweed Kettle (poached salmon), venison with brambles and roast grouse with rowanberries. There are desserts like tayberry tart and bramble fool, and there are recipes for breads and cakes, including one for Scotch pancakes. A glossary and index of recommended suppliers are included.
With colour illustrations and step-by-step i nstruction, Christopher Trotter presents an original collect ion of recipes using Scottish ingredients. '