Description

---

Explore the traditional tastes of the Highlands and Lowlands with 150 easy-to-follow recipes shown in 700 evocative photographs.

This beautiful book presents a fascinating guide to traditional Scottish cuisine. There is a guide to the Scottish kitchen, its local delicacies and regional staples. As well as first courses, meat, poultry and game, fish and seafood, vegetables and desserts, there are special sections on the Scottish breakfast, breads and bakes, preserves and beverages. Here are all the dishes that conjure up the essence of Scotland - Cullen Skink, Lamb Stovies, Roast Venison, Burns Night Haggis and Dundee Cake.Both an evocative tour of a timeless and dramatic country, and an inspiring guide to a unique culinary heritage, this cookbook is a classic reference and recipe resource.

About the Author

---

Carol Wilson is an expert on the history and origins of British food, and has contributed to many publications.Christopher Trotter is a chef who trained at the Savoy. He specialises in new and traditional Scottish cooking.