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Scottish Cook Books

Recipes from the Orkney Islands
Recipes from
the Orkney Islands


Scottish Heritage Food and Cooking

Hieland Foodie
Hieland Foodie

Nick Nairn's New Scottish Cookery Book
Nick Nairn's New Scottish Cookery Book

Scottish Cookery
Scottish Cookery

Classic Scots Cookery
Classic Scots Cookery

Scots Cooking
Scots Cooking: The Best Traditional and...Contemporary Scottish Recipes

The Scots Kitchen
The Scots Kitchen

Scotch Whisky Recipes
Scotch Whisky Recipes

Traditional Scottish Cookery
Traditional Scottish Cookery

Book of the Scottish Kitchen
The National Trust for Scotland Book of...
The Scottish Kitchen.

The Backpacker's Cookbook

A Year in a Scots Kitchen
A Year in a Scots Kitchen

Rosemary Castle Cook
Rosemary: Castle Cook

 

Scottish Cook Books

Taste Ye Back 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.

Whisky KitchenThe 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.

Essential Scottish CookeryEssential 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.

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 Cooks Tour Of ScotlandA 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 CookeryScottish 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 BookScottish 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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