Classic dishes from the borders, highlands and isles, with traditional dishes that conjure up the essence of Scotland - Cullen Skink, Lamb Stovies, Venison Auld Reekie and Burns' Night Haggis - as well as modern twists on classic recipes and contemporary ideas. Also contains a fascinating exploration of Scotland's culinary heritage, including the famous game reserves and fishing streams, the smoke houses, the speciality jam-makers and dairy producers, and the world-renowned whisky distilleries.
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Carol Wilson, an expert on the history and origins of British food, 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. 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, as chef of the 16th-century Myres Castle Highland hotel in Scotland, indulges his passion for Scottish produce, foods and cooking. Having trained at the Savey and in a prestigious Michelin-starred restaurant in France, he now specializes in traditional and new Scottish cuisines. He has written two books: The Scottish Kitchen, and Scottish Cookery.
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Book Description Lorenz Books, 2005. Hardcover. Book Condition: New. Bookseller Inventory # DADAX0754815781
Book Description Lorenz Books, 2005. Hardcover. Book Condition: New. book. Bookseller Inventory # M0754815781
Book Description Lorenz Books, 2005. Hardcover. Book Condition: New. Never used!. Bookseller Inventory # P110754815781