The Scottish Kitchen

by Christopher Trotter

Scotland has long maintained a rich tradition of regional cookery, including 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. Gathered in this book are 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.

Genres: Cookbooks

160 pages, Paperback

First published January 1, 2004

Reviews

[Shauna · Rating 4 out of 5]

Very Scottish recipes. Just what I was looking for. If you ever need a recipe for haggis, check out this book. I plan to make pretty much nothing from this book myself, but for a cultural peek into Scotland by way of food, it was great!

[Rachael Lauritzen · Rating 4 out of 5]

Great book. Needs more recipes.

[J.C. Wing]

I read this as research, but will have to tuck some of these recipes away in my personal stash!