Product Description

This stunningly photographed book is an essential practical introduction to the best of Scottish cuisine, and its fresh, seasonal and flavoursome ingredients. It opens with a comprehensive guide to the traditional food and cooking of the country, including dairy products, breads and drinks that are exported all over the world, as well as the typical everyday fare and classic dishes that make the cuisine unique and so beloved. Beautifully illustrated with over 360 colour photographs, it includes clear step-by-step sequences and an appetizing picture of each finished dish to ensure that perfect results are achieved every time.

Product Details

• Amazon Sales Rank: #212820 in Books
• Published on: 2009-04-01
• Format: Illustrated
• Original language: English
• Number of items: 1
• Binding: Paperback
• 128 pages

About the Author
Carol Wilson is an expert on the history and origins of British food. She 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. She has appeared on television promoting British food and discussing the history and usage of traditional British ingredients. She is the author of and a contributor to a number of books on cooking and the history of food, and has recently completed A Gypsy Feast: Recipes and Culinary Traditions of the Romany People ((Hippocrene Books) and Porter's English Cookery Bible: Ancient & Modern (Robson Books). Christopher Trotter is the chef of the magnificent 16th century Myres Castle Highland Hotel in Scotland, where he indulges his passion for Scottish produce, foods and cooking. Having trained at The Savoy and in a prestigious Michelin-starred restaurant in France. He has written two books, The Scottish Kitchen (Aurum Press) and Scottish Cookery (Lomond Books).