- Paperback: 128 pages
- Publisher: Southwater (1 April 2009)
- Language: English
- ISBN-10: 1844765407
- ISBN-13: 978-1844765409
- Product Dimensions: 23.2 x 1 x 30.2 cm
- Average Customer Review: 4.0 out of 5 stars See all reviews (2 customer reviews)
- Amazon Bestsellers Rank: 1,169,412 in Books (See Top 100 in Books)
Scottish Traditional Recipes: A Celebration of the Authentic Food and Cooking of Scotland: A Celebration of the Food and Cooking of Scotland Paperback – Illustrated, 1 Apr 2009
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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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Most Helpful Customer Reviews on Amazon.com (beta)
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