Christopher Trotter The Scottish Kitchen

ISBN 13: 9781854109798

The Scottish Kitchen

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9781854109798: The Scottish Kitchen

Scotland has long maintained a rich tradition of regional cookery including, for example, the breads and cakes of the Borders, the peasant cookery of the impoverished Highlands and the more sophisticated and cosmopolitan cuisines of Edinburgh and Glasgow. In this book, Christopher Trotter has gathered together the best of these dishes, including not only classic Scots fare such as Cullen Skink, Tweed Kettle or Clooty Dumpling, but also lesser-known recipes, some from the archives of properties belonging to the National Trust for Scotland. Where necessary, traditional recipes have been given a contemporary interpretation to adapt them to modern tastes or to make use of modern ingredients, and there is also a leavening of the author's own recipes all of which are firmly in the Scottish tradition. There is an introduction to each of the eight culinary regions of Scotland with particular stress being laid upon the importance of local produce and traditions: the grain, cattle and fish of the Aberdeen area, for example, or the dried fruits and spices which flowed into the country through Leith docks. The book, which is illustrated with specially commissioned colour photography, is completed by a list of producers and suppliers of prime Scottish produce.

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From the Publisher:

Scotland has long maintained a rich tradition of regional cooking, including the breads and cakes of the Borders, the rustic cooking of the impoverished Highlands, and the more sophisticated cuisines of Edinburgh and Glasgow. In this fine cookbook, chef Christopher Trotter has collected the best of these dishes, offering not only classic Scots fare like Cullen Skink, Tweed Kettle, and Clooty Dumpling, but also lesser–known recipes, some from the archives of The National Trust for Scotland. Where necessary, traditional recipes have been newly interpreted for modern tastes and ingredients, and the book also includes an introduction to each of the eight culinary regions of Scotland, highlighting their produce and traditions.

About the Author:

Christopher Trotter was born in Aberdeen and currently works at the sixteenth-century Myres Castle in Fife He trained as a chef in Switzerland and at the Savoy in London and has cooked at hotels in England and Scotland as well as running Scotland's Larder, a combination of restaurant, shop and demonstration facility near his home in Upper Largo, Fife.

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Trotter, Christopher
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