Scottish
Cook Books
Taste Ye Back: Great Scots and the Food That Made Them. This is a gem of a book. Sue Lawrence has interviewed 70 prominent Scots and unlocked their beloved memories of food and what it was like for them growing up. She talks to them about their families, their home and their relationship with food. Most of the childhoods of the twentieth century are represented here, and include celebrities as diverse as Ewan McGregor, Gordon Brown, Hardeep Singh Koli, AL Kennedy, Andy Murray, Sharleen Spiteri and Gordon Ramsay. They reminisce about their mum's cullen skink, their dad's roast and their granny's shortbread which Sue tests out and brings right up to date as only Sue can. With a mellow nostalgic tone running through the interviews and recipes, you can't help but be inspired to make it how it used to be made. Taste Ye Back: Great Scots and the Food That Made Them
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The Whisky Kitchen. From their restaurant in Speyside, Scotland, Sheila McConachie and Graham Harvey have spent some considerable time learning and understanding the characteristics within differing Scotch whiskies. These findings have been used to create a range of recipes that compliment or contrast with the various whisky flavours, perfecting the best balance to enhance but not overpower the food. From traditional Scottish and local recipes to some new creations, the "Whisky Kitchen" presents over 100 mouth-watering, tempting and easy to make recipes including starters, main courses, sauces, desserts and baking. These are fantastic recipes, that have truly been transformed by the addition of Scotland most recognised drink. This book is supported with full colour photographs throughout. The Whisky Kitchen
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Essential Scottish Cookery. Classic recipes from Scotland, including the Borders, the Highlands and the Islands, with traditional dishes that conjure up the essence of our cuisine, cullen skink, roast venison and Burns Night haggis, as well as modern twists on classic recipes. A guide to local ingredients – the wild game of the Highlands, fine Aberdeen Angus beef, lamb from the Borders and the abundant fish and shellfish from the rivers, lochs and seas.
Includes over 300 stunning photographs and seventy easy-to-follow recipes with step-by-step instructions and complete nutritional information for every recipe. Feast yourself on the tastes of Scotland. Essential Scottish Cookery: Classic Recipes from the Scottish Kitchen
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Maw Broon's Cookbook: The Broon's Cookbook - for Every Day and Special Days
. Maw Broons Cookbook. Maw Broon's very own cookbook, borrowed from the sideboard at No. 10 Glebe Street, first made for her by her mother-in-law when Maw married Paw, and added-to over the years with recipes for every day and special days, from friends and neighbours and others that simply caught Maw's eye in The Sunday Post, or cut-out of the back of a flour bag. These are the very recipes that became the favourite dishes of the whole extended family, Maw and Paw, Granpaw, Daphne, Horace, Joe, Maggie, Hen, the Twins and the bairn.
A Cook's Tour Of Scotland. Award-winning food writer Sue Lawrence has taken up the baton in praise of Scotland's produce. Travelling the length and breadth of Scotland, she seeks out all the great raw ingredients Scotland has to offer. From cockles harvested on Barra and venison from the Highlands, to seaweed picked on Auchmithie beach and lamb from Shetland.
Highland Hospitality: New Recipes from the Scottish Highlands and Islands
. Highland Hospitality. The Scottish Highlands and Islands undoubtedly boast some of the most spectacular and unspoiled scenery in the world, as well as some of the most delicious local produce. Highland Hospitality combines luscious photography with a truly mouth-watering collection of recipes from the area's cooking elite, in order to give you a taste of this remarkable landscape. In this sumptuous volume, Lady Claire MacDonald takes us on a culinary odyssey around the Highlands and Islands, stopping along the way at twenty of her favourite cooking establishments to sample the cuisine and interview the chefs. Each shares the secrets of their three favourite dishes - a starter, main course and dessert - to bring you an exquisite menu complete with wine suggestions. The result: an unforgettable journey of the senses.
Scottish Cookery
This fully-revised edition of Scottish Cookery brings up to
date a book which has already been acclaimed as a modern classic. Though
packed with historical information and entertaining stories about Scottish
food traditions, it is, above all, a working cookbook. It includes the
definitive ways of preparing all the great Scottish dishes: Oatcakes and
Bannocks, Haggis, Clootie Dumpling, Cock-a-Leekie and Cullen Skink,
Shortbread, Black Bun and many, many more. Scottish cooking and food thinking have evolved in recent years, and the
mantra 'buy local, eat local' is now widely promoted. When it was
originally published, Scottish Cookery was one of the first books of its
kind to highlight Scotland's natural larder. Scottish
ingredients, vegetables, seafood, cheese, game-- are rich and varied, and
in demand throughout the world. Catherine Brown, a leading figure in the
'Slow Food' movement which is transforming the way we think about cooking,
explains how to get the best out of these ingredients. This edition
features an extensive Guide to Buying Scottish Produce, with addresses and
websites, detailing where to find the best producers, suppliers and
retailers including farmshops and key organisations.
Sue
Lawrence's Scottish Kitchen: Over...100
Modern Recipes Using Traditional Ingredients. Sue Lawrence
has gathered together more than 100 recipes to celebrate the
down-to-earth ingredients, straightforward cooking and warmth
of all things Scottish.
A
Caledonian Feast
Scottish cuisine reflects both the riches of the country's
resources and the frugality often imposed upon its inhabitants.
From the ninth century to the present, from the simplicity
of porridge and oatcakes to the gourmet delights of fish and
game, this is a culinary history of Scotland, complete with
Annette Hope's personal collection of authentic recipes. It
draws upon many strands of Scotland's literary heritage including
works by Scott, Boswell, Smollett and Hogg as well as agriculturists,
social historians and specialist food writers like Marian
McNeill.
The
Three Chimneys: Recipes and... Reflections
from the Isle of Skye's World Famous Restaurant.
Big
Food for Wee Macs.
Tasty recipes with a Scottish flavour to make with and for
children. There are handy hints and tips on how to begin and
on what equipment will be needed, and each recipe has step-by-step,
easy-to-follow instructions, a history of the recipe and a
notes section for your own scribblings. With recipes ranging
from Rumblethumps, Rob Roy Heids, and Neeps and Tattie Nests,
to Pink Porridge, Banoffee Toffee Pies and Bramble Folleries,
and with fun illustrations by Shaun McLaren this cookbook
should tickle the tastebuds of every child and would-be cook.
Scottish
Cook Book.
Jamie
Fleeman's Country Cookbook:... Traditional Recipes from
the North East of Scotland.
The
National Trust for Scotland Recipe... Book.
The
Scottish Farmer's Market Cookbook.
Scotland has an enviable reputation for producing some of
the finest food in the world. Langoustines from the West Coast
of Scotland are eaten at tables all over Europe; the Scottish
Aberdeen Angus has long been the byword for quality meat;
Scottish soft raspberries and tayberries are considered the
finest available, and so the list goes on! Scottish kitchens
are moving away from the global produce offered by supermarkets
and are returning to locally-produced, seasonal food. Local
growers and producers are supplying markets from the Borders
up to Orkney and they are becoming increasingly popular. Farmers'
markets in Scotland are a mix of greengrocer, butcher, garden-centre,
off-licence, game dealer, delicatessan and more. The buyer
has the opportunity to meet and speak to each farmer about
the produce, making the shopping experience enjoyable and
personal. The Scottish Farners' Market Cookbook is a collection
of recipes from producers and stallholders and reflects the
produce that can be found at these Markets. The recipes are
simple and delicious and range from Beef sausages with Wild
Mushrooms poached in Red Wine, to Pork and Apple with Ginger
Jam; from Beetroot and Goats Cheese Starter to Apple Water
Ice. As well as delicious, easy-to-use recipes, the Scottish
Farmers' Market Cookbook includes sections on seasonal growth,
an availability guide, a producers list, farmers' market venues,
and conversion chart for weights and measures. This cookbook
demonstrates that fine cooking need not be difficult and shopping
at the Farmers' Market for all your ingredients will produce
the best in taste and guarantee a fresh, quality meal. Scottish
Cook Book.
Scottish
Cookery Book
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.
The
Findhorn Book of Vegetarian Recipes Since 1962 the Findhorn
Community in the North of Scotland has created healthy and
creative vegetarian food for its members and guests. The life
within the food we eat nourishes more than just our bodies
and the vitality we recieve is a measure of the love and care
that has gone into its preparation. Here is a collection of
the favourite recipes that have been used and loved over the
years, celebrating the pleasures of preparing food with love
and joy. From the simplicity of sprouting alfalfa seeds, through
home-made bread and breakfast treats, to a range of vegetarian
entrees and desserts and even a "proper tea party",
this book offers recipes - and a perspecive on the art of
cooking - that have grown out of the community's experience.
All the recipes have clear, easy-to-follow instructions and
are in metric, Imperial and American measurements. Scottish
Cook Book.
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