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Outlander
Outlander Kitchen: The Official Outlander Companion Cookbook
Goodreads Choice Award
Nominee for Readers' Favorite Food & Cookbooks (2016)Take a bite out of Diana Gabaldon’s New York Times bestselling Outlander novels, the inspiration for the hit Starz series, with this immersive official cookbook from OutlanderKitchen.com founder Theresa Carle-Sanders!
Claire Beauchamp Randall’s incredible journey from postwar Britain to eighteenth-century Scotland is a feast for all five senses, and taste is no exception. From Claire’s first lonely bowl of porridge at Castle Leoch to the decadent roast beef served after her hasty wedding to Highland warrior Jamie Fraser, from gypsy stew and jam tarts to fried chicken and buttermilk drop biscuits, there are enough mouth-watering meals along the way to whet the appetite of even the most demanding palate.
Now professional chef and founder of OutlanderKitchen.com Theresa Carle-Sanders offers up this extraordinary cuisine for your table. Featuring more than one hundred recipes, Outlander Kitchen retells Claire and Jamie’s incredible story through the flavors of the Scottish Highlands and beyond. Following the high standards for prodigious research and boundless creativity set by Diana Gabaldon herself, Carle-Sanders draws on the events and characters of the novels to deliver delicious and inventive dishes that highlight local ingredients and traditional cooking techniques. Yet amateur chefs need not fear: These doable, delectable recipes have been updated for today’s modern kitchens. Here are just a few of the dishes that will keep the world of Outlander on your mind morning, noon, and nicht:
• Breakfast: Yeasted Buckwheat Pancakes; A Coddled Egg for Duncan; Bacon, Asparagus, and Wild Mushroom Omelette
• Appetizers: Cheese Savories; Rolls with Pigeons and Truffles; Beer-Battered Corn Fritters
• Soups & Stocks: Cock-a-Leekie Soup; Murphy’s Beef Broth; Drunken Mock-Turtle Soup
• Mains: Sarah Woolam’s Scotch Pies; Slow-Cooked Chicken Fricassee; Conspirators’ Cassoulet
• Sides: Auld Ian’s Buttered Leeks; Matchstick Cold-Oil Fries; Honey-Roasted Butternut Squash
• Bread & Baking: Pumpkin Seed and Herb Oatcakes; Fiona’s Cinnamon Scones; Jocasta’s Auld Country Bannocks
• Sweets & Desserts: Black Jack Randall’s Dark Chocolate Lavender Fudge; Governor Tryon’s Humble Crumble Apple Pie; Banoffee Trifle at River Run
With full-color photographs and plenty of extras—including cocktails, condiments, and preserves—Outlander Kitchen is an entertainment experience to savor, a wide-ranging culinary crash course, and a time machine all rolled into one. Forget Bon appétit. As the Scots say, Ith do leòr!
Claire Beauchamp Randall’s incredible journey from postwar Britain to eighteenth-century Scotland is a feast for all five senses, and taste is no exception. From Claire’s first lonely bowl of porridge at Castle Leoch to the decadent roast beef served after her hasty wedding to Highland warrior Jamie Fraser, from gypsy stew and jam tarts to fried chicken and buttermilk drop biscuits, there are enough mouth-watering meals along the way to whet the appetite of even the most demanding palate.
Now professional chef and founder of OutlanderKitchen.com Theresa Carle-Sanders offers up this extraordinary cuisine for your table. Featuring more than one hundred recipes, Outlander Kitchen retells Claire and Jamie’s incredible story through the flavors of the Scottish Highlands and beyond. Following the high standards for prodigious research and boundless creativity set by Diana Gabaldon herself, Carle-Sanders draws on the events and characters of the novels to deliver delicious and inventive dishes that highlight local ingredients and traditional cooking techniques. Yet amateur chefs need not fear: These doable, delectable recipes have been updated for today’s modern kitchens. Here are just a few of the dishes that will keep the world of Outlander on your mind morning, noon, and nicht:
• Breakfast: Yeasted Buckwheat Pancakes; A Coddled Egg for Duncan; Bacon, Asparagus, and Wild Mushroom Omelette
• Appetizers: Cheese Savories; Rolls with Pigeons and Truffles; Beer-Battered Corn Fritters
• Soups & Stocks: Cock-a-Leekie Soup; Murphy’s Beef Broth; Drunken Mock-Turtle Soup
• Mains: Sarah Woolam’s Scotch Pies; Slow-Cooked Chicken Fricassee; Conspirators’ Cassoulet
• Sides: Auld Ian’s Buttered Leeks; Matchstick Cold-Oil Fries; Honey-Roasted Butternut Squash
• Bread & Baking: Pumpkin Seed and Herb Oatcakes; Fiona’s Cinnamon Scones; Jocasta’s Auld Country Bannocks
• Sweets & Desserts: Black Jack Randall’s Dark Chocolate Lavender Fudge; Governor Tryon’s Humble Crumble Apple Pie; Banoffee Trifle at River Run
With full-color photographs and plenty of extras—including cocktails, condiments, and preserves—Outlander Kitchen is an entertainment experience to savor, a wide-ranging culinary crash course, and a time machine all rolled into one. Forget Bon appétit. As the Scots say, Ith do leòr!
352 pages, Hardcover
First published June 14, 2016
528 people are currently reading
7836 people want to read
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Displaying 1 - 30 of 210 reviews
August 1, 2016
Full review at Smart Bitches, Trashy Books
One thing you notice as you read the Outlander series is all the mentions of food. It’s not quite as prolific as all the food in A Song of Ice and Fire, but there’s a lot of book and a lot of food. As we’ve seen, a lot of people like food (I am one) and like playing with food, and Outlander fandom being what it is, we should not be surprised that there is now an Outlander cookbook!
For each recipe in this cookbook, we have excerpt of the book that mentions food (…mostly…) and then gives a recipe for a reasonable interpretation of that food. We have appetizers, breakfast foods, soups, main entrees, desserts, drinks, preserves, and, my favorite part, basics that you need for some of the more complicated recipes (broth, puff pastry, quick cheese, etc). One could do a whole meal from this book.
I haven’t had a chance to cook anything from the book, but I find the methodology to be clear, and the instructions easy to follow. The recipes don’t require a lot of experience in cooking to instinctively know what you’re supposed to do next (it’s not like the technical challenge in The Great British Bake Off), though having your copy of The Joy of Cooking handy for any questions that you might have would be a good idea – though that is a good idea, like, all the time. Carle-Sanders is a trained chef, so she knows what she’s about when it comes to the mechanics.
You all know the reason I was interested in the book: I wanted to know about the historical aspect! To that end, I’m not impressed. Carle-Sanders says she used 18th century cookbooks as a starting point, but there’s no bibliography or indication of what recipe she adapted. For some of these recipes, I can make a reasonably educated guess, but I want sources! I ALWAYS WANT YOUR SOURCES.
I’m also annoyed that, for the historical recipes, she does not include the original recipe she adapted. You know my particular nerdery involves knowing the starting point, and I want to see part of the process, and I think other people would be interested in seeing Point A and a little bit about how Point A became Point D. She says in the introduction that she wanted this book to be useable and not just a curiosity on the shelf, and that she wanted it to be fun.
I think this cookbook does exactly what it set out to do, and I think a lot of people are going to enjoy this. It’s going on my cookbook shelf, but not near my historical books.
-Redheadedgirl
One thing you notice as you read the Outlander series is all the mentions of food. It’s not quite as prolific as all the food in A Song of Ice and Fire, but there’s a lot of book and a lot of food. As we’ve seen, a lot of people like food (I am one) and like playing with food, and Outlander fandom being what it is, we should not be surprised that there is now an Outlander cookbook!
For each recipe in this cookbook, we have excerpt of the book that mentions food (…mostly…) and then gives a recipe for a reasonable interpretation of that food. We have appetizers, breakfast foods, soups, main entrees, desserts, drinks, preserves, and, my favorite part, basics that you need for some of the more complicated recipes (broth, puff pastry, quick cheese, etc). One could do a whole meal from this book.
I haven’t had a chance to cook anything from the book, but I find the methodology to be clear, and the instructions easy to follow. The recipes don’t require a lot of experience in cooking to instinctively know what you’re supposed to do next (it’s not like the technical challenge in The Great British Bake Off), though having your copy of The Joy of Cooking handy for any questions that you might have would be a good idea – though that is a good idea, like, all the time. Carle-Sanders is a trained chef, so she knows what she’s about when it comes to the mechanics.
You all know the reason I was interested in the book: I wanted to know about the historical aspect! To that end, I’m not impressed. Carle-Sanders says she used 18th century cookbooks as a starting point, but there’s no bibliography or indication of what recipe she adapted. For some of these recipes, I can make a reasonably educated guess, but I want sources! I ALWAYS WANT YOUR SOURCES.
I’m also annoyed that, for the historical recipes, she does not include the original recipe she adapted. You know my particular nerdery involves knowing the starting point, and I want to see part of the process, and I think other people would be interested in seeing Point A and a little bit about how Point A became Point D. She says in the introduction that she wanted this book to be useable and not just a curiosity on the shelf, and that she wanted it to be fun.
I think this cookbook does exactly what it set out to do, and I think a lot of people are going to enjoy this. It’s going on my cookbook shelf, but not near my historical books.
-Redheadedgirl
November 9, 2016
I have to admit, I usually stay away from Fandom cookbooks like this. I just can't take them seriously. However, when I saw that this book was up for Best Cookbook of the Year, being the Outlander fan that I am, I knew I had to check it out.
I was surprised to find that this book is the real deal. Not concocted by fans, but actually written by a professional cook that has studied and written about Irish and Scottish food and history for years, this book is "official"...and it shows. Also, the author received Diana Gabaldon's go-ahead on this project, which I feel confident would not have happened if this book and these recipes were not legit. Enjoy being taken back in time with this piece!
I was surprised to find that this book is the real deal. Not concocted by fans, but actually written by a professional cook that has studied and written about Irish and Scottish food and history for years, this book is "official"...and it shows. Also, the author received Diana Gabaldon's go-ahead on this project, which I feel confident would not have happened if this book and these recipes were not legit. Enjoy being taken back in time with this piece!
December 15, 2016
I remember picking up the paperback novel Outlander by Diana Gabaldon from the library's sale table. Historical fiction, a bit of time travel and a venue in the Scottish Highlands had me very interested. As with many Gabaldon fans, I fell in love with the series. This was my first book by this author.
The books are great but I must admit I wasn't a big fan of the TV show. The actor playing Jamie just isn't right (for me). Yes, I know I am in the minority regarding the actor playing Jamie but....it just doesn't work for me.
Still....being a fan of this series I knew I had to check out this new cookbook, Outlander Kitchen by Theresa Carle- Sanders. I am pleased to say this book is fantastic- a wonderful gift for the Outlander fan. Christmas is coming up so, keep that in mind.
Each recipe is preceded by a passage from one of the books (see below) and the photo of the pastry or dish and full recipe. This is enjoyable to read through without a thought to which of these recipes you want to try.
outlander1
The forward on this book is also interesting to read. It describes how our author came to find her passion in the kitchen after enduring a series of less-than-satisfying jobs. Many times I admit to scanning the beginnings with the dedications and thoughts. This one had me reading each and every paragraph. Interesting.
This photo was too good for me to exclude. She has a shiba inu, a breed I adore! Shibas are certainly not for the first time dog owner, too big a challenge, but I am fascinated with the breed. We still miss our Kobe who left us too soon but Aja, our 14 year old cream shiba, still rules the house. Ok, more pup info than I needed to share here....couldn't resist.
One of the recipes I wanted to try was a simple one, Mrs. FitzGibbons's Overnight Parritch. This oatmeal breakfast figures prominently in the books and it seems they have it for breakfast quite a bit.
Traditionally made from oatmeal and stirred with a spurtle (clockwise, to keep the devil away). Parritch, or porridge, evolved from pottage, a thick vegetable and grain stew that served as the mainstay of the European diet until the seventeenth century.
Full review and photos may be found at :
https://novelmeals.wordpress.com/2016...
The books are great but I must admit I wasn't a big fan of the TV show. The actor playing Jamie just isn't right (for me). Yes, I know I am in the minority regarding the actor playing Jamie but....it just doesn't work for me.
Still....being a fan of this series I knew I had to check out this new cookbook, Outlander Kitchen by Theresa Carle- Sanders. I am pleased to say this book is fantastic- a wonderful gift for the Outlander fan. Christmas is coming up so, keep that in mind.
Each recipe is preceded by a passage from one of the books (see below) and the photo of the pastry or dish and full recipe. This is enjoyable to read through without a thought to which of these recipes you want to try.
outlander1
The forward on this book is also interesting to read. It describes how our author came to find her passion in the kitchen after enduring a series of less-than-satisfying jobs. Many times I admit to scanning the beginnings with the dedications and thoughts. This one had me reading each and every paragraph. Interesting.
This photo was too good for me to exclude. She has a shiba inu, a breed I adore! Shibas are certainly not for the first time dog owner, too big a challenge, but I am fascinated with the breed. We still miss our Kobe who left us too soon but Aja, our 14 year old cream shiba, still rules the house. Ok, more pup info than I needed to share here....couldn't resist.
One of the recipes I wanted to try was a simple one, Mrs. FitzGibbons's Overnight Parritch. This oatmeal breakfast figures prominently in the books and it seems they have it for breakfast quite a bit.
Traditionally made from oatmeal and stirred with a spurtle (clockwise, to keep the devil away). Parritch, or porridge, evolved from pottage, a thick vegetable and grain stew that served as the mainstay of the European diet until the seventeenth century.
Full review and photos may be found at :
https://novelmeals.wordpress.com/2016...
August 1, 2016
beautiful pictures. I enjoy the clips from the books. The recipes I've made are all excellent.
August 14, 2016
I received this cookbook through the LibraryThing Early Reviewers Program.
This is a cookbook that can be enjoyed on multiple levels. First of all, it's a cookbook with a diverse selection of recipes for food and drink, and many of them are period recipes written in a way to be accessible to the 21st century cook. For example, Drunken Mock-Turtle Soup uses oxtail along with a bottle of sherry. Baking soda and powder, 19th century inventions, are in bread recipes to allow for a good rise. Excerpts from the series accompany most of the recipes; an exception being Diana Gabaldon's personal recipe for Cheese Enchiladas. Most recipes feature a photograph, and the shots are quite well done.
I'm not a big Outlander fan; I have only read the first book. I don't mind spoilers in the slightest, though, and I quite enjoyed the excerpts with the recipes. They really showed Gabaldon's skill in scant paragraphs. I can imagine that hardcore fans will get a lot out of this book--it could well provoke a series re-read--and it would certainly be fun to host viewing parties for the TV show while dining on recipes from this book.
I have only had time to test one recipe so far, but it was wonderful. Ginger-Nut Biscuits, on page 274-275, ended up just as depicted in the picture: broad, cakey cookies with a lovely sugar-crackle top and a fresh ginger flavor within. This one is definitely worth making again! I made note of 10 recipes I want to try, including Crowdie cheese, millionaire shortbread, and two for scones.
The one complaint I have is the font used for the page numbers. The font is very curly. I kept confusing 1 and 4. This is a small issue, true, but an aggravation when you're trying to write down recipes by page number only to find out later that several are incorrect.
This is a cookbook that can be enjoyed on multiple levels. First of all, it's a cookbook with a diverse selection of recipes for food and drink, and many of them are period recipes written in a way to be accessible to the 21st century cook. For example, Drunken Mock-Turtle Soup uses oxtail along with a bottle of sherry. Baking soda and powder, 19th century inventions, are in bread recipes to allow for a good rise. Excerpts from the series accompany most of the recipes; an exception being Diana Gabaldon's personal recipe for Cheese Enchiladas. Most recipes feature a photograph, and the shots are quite well done.
I'm not a big Outlander fan; I have only read the first book. I don't mind spoilers in the slightest, though, and I quite enjoyed the excerpts with the recipes. They really showed Gabaldon's skill in scant paragraphs. I can imagine that hardcore fans will get a lot out of this book--it could well provoke a series re-read--and it would certainly be fun to host viewing parties for the TV show while dining on recipes from this book.
I have only had time to test one recipe so far, but it was wonderful. Ginger-Nut Biscuits, on page 274-275, ended up just as depicted in the picture: broad, cakey cookies with a lovely sugar-crackle top and a fresh ginger flavor within. This one is definitely worth making again! I made note of 10 recipes I want to try, including Crowdie cheese, millionaire shortbread, and two for scones.
The one complaint I have is the font used for the page numbers. The font is very curly. I kept confusing 1 and 4. This is a small issue, true, but an aggravation when you're trying to write down recipes by page number only to find out later that several are incorrect.
June 30, 2016
While I was disappointed the book didn't contain a recipe for tablet (especially an old, authentic one that doesn't use sweetened condensed milk), the rest of the recipes were well done, nicely represented and everything I tried cooked up great. I docked one star for having a little too many modern recipes (like enchiladas and fish tacos) that detracted from the authentic, historic feel of the book. The historic and modernized-historic ones that are present are pretty much perfect though! I don't follow the TV series and I've never read the novels, but I am a fan of Scottish food and I loved this cookbook.
January 3, 2018
I've never picked up a cookbook and read it all the way through, but that just changed. Theresa Carle-Sanders has done a fantastic job of blending the Outlander books with workable recipes. Even I, an elementary cook at best, feel like I could tackle most of these recipes to great success. Educational, simple to understand and accessible in the way that no other cookbook has felt.
September 4, 2016
"The must have cookbook for Outlander lovers!"
Review at: http://freshfiction.com/review.php?id...
Review at: http://freshfiction.com/review.php?id...
November 8, 2016
The best and most beautiful cookbook I've had in years. The recipes are well written and researched.
November 8, 2016
WONDERFUL book with great recipes to go along with the series -- all the way from the 1700s in Scotland, England, and France to the 1900s in America. Theresa Carle-Sanders has done an amazing job.
November 29, 2018
I have yet to cook anything out of it but the recipes seem to be straight forward and easy to do. Easy enough to make a few before I return it to the library.
Then I will adjust the stars and my opinion.
Then I will adjust the stars and my opinion.
July 3, 2016
Outlander inspired yummy recipes and some are gluten free!
November 2, 2016
Love this cookbook. I am not a fan of spending time in the kitchen, but there is no denying the pay-offs of these recipes.
September 28, 2017
Lovely cookbook with beautiful pictures and excerpts from the books relating to each recipe. Massive Outlander fans like myself will love it.
July 1, 2018
I had the good fortune of receiving this cookbook from a new friend who also just happens to be an equally obsessed 'Outlander' fan. Discovering we're both fans, plus that we shared so many other common interests was an unexpected but delightful outcome of our meeting. I could not feel luckier ~ as a recipient of both the cookbook & the friendship!
It's a tiny bit misleading to write that I've "read" the entire cookbook. What I have done is read the foreward, (by Diana herself!!) the authors introduction and then all the excerpts from the 'Outlander' books which precede each & every recipe. Now I'm ready to re-read the whole series again! There are photographs which accompany every recipe (an aspect I like in a cookbook) and the recipes all look very doable even for an amateur cook like me. The cookbook covers the breadth of fine dining ~ every course conceivable in a meal from appetizers, drinks, thru dessert plus jams & some extras. So many I'm excited to try ~ in fact the ingredients for the first one (Murtagh's gift to Ellen ~ Puff Pastry Boar Tusks) are on my grocery list this minute.
I wanted to review because I think anybody who is a fan of 'Outlander' (the series or books) would be thrilled to own a copy. It's an extension of that world we love so much & another way to stay connected to it. Every time I cook something from it, I'm sure I'll re-read the excerpt and be transported again!
Wouldn't it be fabulous to get a group of 'Outlander' fans together, eat a meal comprised solely of recipes found in this book, and watch an episode of the show!?!
It's a tiny bit misleading to write that I've "read" the entire cookbook. What I have done is read the foreward, (by Diana herself!!) the authors introduction and then all the excerpts from the 'Outlander' books which precede each & every recipe. Now I'm ready to re-read the whole series again! There are photographs which accompany every recipe (an aspect I like in a cookbook) and the recipes all look very doable even for an amateur cook like me. The cookbook covers the breadth of fine dining ~ every course conceivable in a meal from appetizers, drinks, thru dessert plus jams & some extras. So many I'm excited to try ~ in fact the ingredients for the first one (Murtagh's gift to Ellen ~ Puff Pastry Boar Tusks) are on my grocery list this minute.
I wanted to review because I think anybody who is a fan of 'Outlander' (the series or books) would be thrilled to own a copy. It's an extension of that world we love so much & another way to stay connected to it. Every time I cook something from it, I'm sure I'll re-read the excerpt and be transported again!
Wouldn't it be fabulous to get a group of 'Outlander' fans together, eat a meal comprised solely of recipes found in this book, and watch an episode of the show!?!
September 22, 2024
Reading challenge category - 2024 Hoffbensen: Áine - Gaelic/Celtic
OUTLANDER! With a foreword by Diana Gabaldon. The author is a professional cook and recipe write from Canada. Each recipe features a related passage from one of the books in the Outlander series -- it's getting close to rewatch season 🍁🍂
There are a few recipes in here that I definitely will not be trying (bannocks, scotch eggs, Black Jack Randall’s Dark Chocolate Lavender Fudge - IYKYK). I have saved quite a few for later when I'm in a autumnal baking mood - Crumble Apple Pie, Banoffee Trifle, Cinnamon Scones).
While I appreciate the authenticity of some of the recipes, I do wish there were addendums to modernize some of them. Nobody wants to eat a dry, hard, crusty bannock.
OUTLANDER! With a foreword by Diana Gabaldon. The author is a professional cook and recipe write from Canada. Each recipe features a related passage from one of the books in the Outlander series -- it's getting close to rewatch season 🍁🍂
There are a few recipes in here that I definitely will not be trying (bannocks, scotch eggs, Black Jack Randall’s Dark Chocolate Lavender Fudge - IYKYK). I have saved quite a few for later when I'm in a autumnal baking mood - Crumble Apple Pie, Banoffee Trifle, Cinnamon Scones).
While I appreciate the authenticity of some of the recipes, I do wish there were addendums to modernize some of them. Nobody wants to eat a dry, hard, crusty bannock.
December 27, 2018
Merry Christmas to me!
I've never deglazed a pan with sherry or brandy, or made Puff Pastry Boar Tusks, but look forward to doing so! This cook book is not only rich with amazing recipes from the Outlander Universe, it's a feast for the soul.
The pictures give a good idea of what the dishes look like before or after cooking. Each recipe is prefaced with a sanctioned excerpt from the book it's from which puts you right back into the story. I'll have to try not to pick up the corresponding book!
Most recipes come with tips and tricks to make the going easier.
A must have for Outlander fans.
I've never deglazed a pan with sherry or brandy, or made Puff Pastry Boar Tusks, but look forward to doing so! This cook book is not only rich with amazing recipes from the Outlander Universe, it's a feast for the soul.
The pictures give a good idea of what the dishes look like before or after cooking. Each recipe is prefaced with a sanctioned excerpt from the book it's from which puts you right back into the story. I'll have to try not to pick up the corresponding book!
Most recipes come with tips and tricks to make the going easier.
A must have for Outlander fans.
December 30, 2017
If you're a huge fan of Outlander like me, you'll absolutely LOVE this book!
Every recipe is inspired by the story and characters themselves, even quotes and brief history are included. What could be better than trying out some original Highlander dishes?!
Every recipe is inspired by the story and characters themselves, even quotes and brief history are included. What could be better than trying out some original Highlander dishes?!
February 15, 2022
I find these books always interesting. There are a lot of foods I won't eat from that period, mainly because I am pescatarian, but no harm to read and observe the presentations. Great photography. I did note down some fish and desserts. I very much like the rustic, earthiness of the time. The recipes have a homestyle feel to it, and hopefully are not too hard to replicate.
January 7, 2018
Tried 5 recipes and all turned out fantastic! A must-have for Outlander fans.
August 30, 2018
Disclaimer: I read this not as an Outlander fan but as someone who enjoys historical and literary cookbooks. I found these recipes somewhat lackluster and meaty for my taste.
January 27, 2024
I made the Sweet Tea Brined Chicken- sooo yummy! Lots of other fun recipes to explore.
November 24, 2024
Delicious recipes with wonderful tips and tweak suggestions. Love the gorgeous photos and quotes from the series that inspired each recipe.
April 9, 2023
I enjoyed the recipes in this book! A lot of traditional Scottish recipes that are wonderful! Always looking for new things to make.
December 23, 2018
Loved reading this with the excerpts from the books. There are several recipes that are must makes for me-ginger nut biscuits, pumpkin seed and herb oatcakes, and cock-a -leekie soup. yum!
June 21, 2020
Any Outlander fan needs this in their library.
June 15, 2016
I've loved Theresa's site for a long time and I'm so glad her cookbook is finally here! There are some familiar website recipes, but also a variety of new material written especially for the book. I can't wait to try out the new recipes! It's also a beautiful cookbook--the cover, the paper used, and the photography are all top-notch.
October 23, 2016
I've been waiting for this book for a long time! Theresa did an amazing job of bringing the recipes to life, suitable for a modern kitchen and a busy cook. The variety of dishes alone are mind-boggling. I can't wait to try a few of these, especially the Claire's roast chicken and the potato fritters.
October 1, 2017
Probably not the best ‘book’ to read when on a diet 😁
Some of the recipes I doubt I’ll ever try but looking forward to trying some of them. Very thankful that, although the book is in imperial measurements, there is also metric alongside. So many recipes don’t include this and it’s such a pain to search the conversion rates.
Some of the recipes I doubt I’ll ever try but looking forward to trying some of them. Very thankful that, although the book is in imperial measurements, there is also metric alongside. So many recipes don’t include this and it’s such a pain to search the conversion rates.
June 26, 2016
A new cookbook favourite. Perfect for those who can't get enough of Outlander and/or adore Scottish foods. It would be a great gift book for the Outlander fan in your life. The food photography is fantastic, just look at that cover! I'm thrilled a Canadian had the honour of writing it!
Displaying 1 - 30 of 210 reviews