Food and Cooking of Scotland

This wonderfully photographed volume brings together everything you will ever need to know to enjoy the experience of cooking classic Scottish food with success - the ingredients, the culinary traditions, the techniques, and of course 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 and various events have shaped its cuisine. The collection of over 70 step-by-step dishes have captured the delicious, home-cooked flavours of Scottish food. The recipes chapters include breakfasts, soups and appetizers, main courses and side dishes, as well as sections on breads, bakes, preserves, desserts and drinks. The is a superb variety of savoury dishes including Crusted Garlic and Wild Thyme Monkfish, Grilled lobster with Tarragon Cream, Fillet Steak with Pickled Walnut Sauce, and Loin of Wild Boar with Bog Myrtle. The book also features sensational desserts, such as Iced Cranachan, Rhubarb Frushie, Clootie Dumpling, and Walnut and Honey Tart, plus there are wonderful drinks to try too, like Glasgow Punch and Brammle Kir. Over 300 stunning colour photographs include beautiful images that capture the dramatic scenery and cultural life of Scotland, a tempting picture of every recipe, and clear and simple photographic step-by-step instructions. This is the perfect book for anyone who is 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