A Taste of Scotland: The Essence of Scottish Cooking, with 30 Classic Recipes Shown in 120 Evocative Photographs. This item is unavailable.A Taste of Scotland: The Essence of Scottish Cooking, with 30 Classic Recipes Shown in 120 Evocative Photographs

Discover the tastes and traditions of authentic Scottish home cooking, with 30 easy-to-follow recipes A wonderful sampler of dishes from the Scottish Highlands, Islands, Lowlands and Borders, with classics such as Scotch Broth, Cullen Skink, Haggis with Clapshot Cake, Stoved Chicken, Drop Scones and Highland Coffee Features warming soups, hearty stews, succulent roasts and a magnificent range of tasty bakes, cakes and desserts Includes over 100 evocative photographs, with beautiful shots of the finished dishes and step-by-step instructions for excellent results time after time With complete nutritional information for every recipe "Wilson and Trotter weave together a remarkable tapestry of God-given ingredients and joyously unaffected recipes. Scotland has never tasted so good." Simon Parkes, The Food Programme The food of Scotland reflects the glorious natural landscape; game from the heather-clad moors and dense forests; fresh fish caught from the seas, lochs and rivers; wild fruits, berries and herbs gathered from the hedgerows, and oats and barley harvested where the terrain allows. The dishes that stem from these ingredients are steeped in local history and tradition. Celebrate the culinary heritage of Scotland in this delightful collection of 30 recipes ranging from the iconic haggis, celebrated in verse by national poet Robert Burns, to the finest shortbreads, bannocks and buns. The book features authentic dishes from every region, including Roast Young Grouse and Cullen Skink from the Highlands; Traditional Bannocks and Herrings in Oatmeal from Orkney, Shetland and the other islands; as well as Potato Cakes, Kale with Mustard Dressing and Dunfillan Bramble Pudding from the Lowlands and Border country. All the classic recipes are here, from Porridge and Scotch Broth to Mutton Hotpot and Dundee Cake. Learn how to make Neeps and Tatties, and the famous Clootie Dumpling. Over 100 atmospheric colour photographs illustrate every recipe, with key stages of preparation shown step by step.

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. Author and contributor of a number of books on cookery and the history of food, she has recently completed A Gypsy Feast: Recipes and Culinary Traditions of the Romany People and Porters' English Cookery Bible: Ancient & Modern, featuring traditional English recipes and their history. Christopher Trotter is the chef of the magnificent 16th-century Myres Castle Highland hotel in Scotland, Christopher trained at the Savoy and in a prestigious Michelin-starred restaurant in France. His passion is for Scottish produce, food and cooking, specializing in traditional and new dishes that take advantage of the natural foods of land, loch and sea.