The Food and Cooking of Scotland

This wonderful book brings together everything you need to know to enjoy the experience of cooking classic Scottish food with success – the ingredients, the culinary traditions, the techniques, and of course 70 of the most famous and popular recipes of Scotland. The book opens with a fascinating introduction to the history of Scottish food and cooking and how the landscape has shaped its cuisine. The delicious dishes that follow have all been thoroughly tested and include Roast Young Grouse, Saddle of Rabbit with Asparagus, Fillet Steak with Walnut Sauce, King Scallops with Bacon, Grilled Lobster with Tarragon Cream, and Fisherman’s Stew.  Also featured are sensational desserts such as Iced Cranachan, Rhubarb Fruche, Clootie Dumpling, and Walnut and Honey Tart, plus there are wonderful drinks to try too, like Glasgow Punch and Brammie Kir. Over 300 stunning photographs include beautiful images that capture the dramatic scenery and cultural life of Scotland, a tempting picture of every recipe, plus clear and simple photographic step-by-step instructions. This is the perfect book for anyone interested in the culinary traditions of this beautiful land, and for those who wish to experience good, wholesome food, offering inspiration and fabulous recipes for every occasion. Carol Wilson is an expert on the history and origins of British food, and 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. 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. He has written two books: The Scottish Kitchen and Scottish Cookery.