Scotland's larder has some of the world's most sought-after food. Its phenomenal beef, fish and shellfish are unrivalled - from langoustines to black puddings, from hot salmon to Shetland mussels.
Scotland's larder has some of the world's most sought-after food. Its phenomenal beef, fish and shellfish are unrivalled - from langoustines to black puddings, from hot salmon to Shetland mussels. With to-die-for flavour combinations, Scottish cooks have long know n the pleasures of creating dishes that use superbly fresh, seasonal and locally sourced produce. After all, who can resist the tartness of fresh raspberries alongside whisky's smoky peatiness that rightfully crown Cranachan the King of Desserts?
Now, with his inimitable flair for flavour and expert hands-on approach, Gary Maclean gathers together the best of Scottish cookery from its historic beginnings to where we are today. In an unparalleled range of recipes inspired by incredible produce and traditions, SCOTTISH KITCHEN takes readers on a gastronomic journey like no other.
Whether kitchen debutantes or more accomplished, over 100 irresistible recipes will reignite readers' connection to the landscapes, history and produce that make Scotland's kitchens so distinctive . . . From the delightful 1930s delicacy of the Glasgow Macaroon to the rich fruitiness of the classic 16th century Dundee Cake. Try out a twist on the childhood comfort-food favourite of mince and tatties or impress guests with an exquisite venison salad.
