Take a bite out of Diana Gabaldon’s New York Times bestselling Outlander novels, the inspiration for the hit Starz series, with this immersive official cookbook from OutlanderKitchen founder Theresa Carle-Sanders!
“If you thought Scottish cuisine was all porridge and haggis washed down with a good swally of whiskey, Outlander Kitchen’s here to prove you wrong.”—Entertainment Weekly
Claire Beauchamp Randall’s incredible journey from postwar Britain to eighteenth-century Scotland and France is a feast for all five senses, and taste is no exception. From Claire’s first lonely bowl of porridge at Castle Leoch to the decadent roast beef served after her hasty wedding to Highland warrior Jamie Fraser, from gypsy stew and jam tarts to fried chicken and buttermilk drop biscuits, there are enough mouth-watering meals along the way to whet the appetite of even the most demanding palate.
Now professional chef and founder of OutlanderKitchen.com Theresa Carle-Sanders offers up this extraordinary cuisine for your table. Featuring more than one hundred recipes, Outlander Kitchen retells Claire and Jamie’s incredible story through the flavors of the Scottish Highlands, the French Revolution, and beyond. Yet amateur chefs need not fear: These doable, delectable recipes have been updated for today’s modern kitchens. Here are just a few of the dishes that will keep the world of Outlander on your mind morning, noon, and nicht:
• Breakfast: Yeasted Buckwheat Pancakes; A Coddled Egg for Duncan; Bacon, Asparagus, and Wild Mushroom Omelette
• Appetizers: Cheese Savories; Rolls with Pigeons and Truffles; Beer-Battered Corn Fritters
• Soups & Stocks: Cock-a-Leekie Soup; Murphy’s Beef Broth; Drunken Mock-Turtle Soup
• Mains: Peppery Oyster Stew; Slow-Cooked Chicken Fricassee; Conspirators’ Cassoulet
• Sides: Auld Ian’s Buttered Leeks; Matchstick Cold-Oil Fries; Honey-Roasted Butternut Squash
• Bread & Baking: Pumpkin Seed and Herb Oatcakes; Fiona’s Cinnamon Scones; Jocasta’s Auld Country Bannocks
• Sweets & Desserts: Black Jack Randall’s Dark Chocolate Lavender Fudge; Warm Almond Pastry with Father Anselm; Banoffee Trifle at River Run
With gorgeous photographs and plenty of extras—including cocktails, condiments, and preserves—Outlander Kitchen is an entertainment experience to savor, a wide-ranging culinary crash course, and a time machine all rolled into one. Forget bon appétit. As the Scots say, ith do leòr!
Using Diana Gabaldon's series of novels that blend historical fiction, romance, and time travel as a culinary springboard, Carle-Sanders follows 2016's Outlander Kitchen: The Official Outlander Cookbook with this inspired and informed collection featuring more than 100 new recipes. She serves up such dishes as Mrs. Figg's Flapjacks, Dottie's Millet Loaf, and Lord John's Lunchbox (roast duck breast atop German potato salad). While at times it feels as if Carle-Sanders is reaching a bit for rather pedestrian fare mentioned in the books in passing (Sardines on Toast for Lady Joffrey; Mulled Cider), the majority are sumptuous dishes, such as Benedicta's Steak and Mushroom Pie; Ham Steaks with Raisin and Mustard Sauce; and John Grey's Yorkshire Pudding. Other notable dishes include The Old Fox's Roast Haunch of Venison ("Do not cook a venison haunch past medium. It will be tough"), Tobias Quinn's Colcannon ("make the leftovers into pancakes by stirring in an egg and enough flour to bind the mixture"), and Jerry MacKenzie's Time-Traveling Pasties ("handheld descendants of large, medieval English meat pies"). Fans of Gabaldon's series will devour these accessible, well-conceived dishes.