Shetland: Cooking on the Edge of the World

by James Morton, Tom Morton

Shetland is where Scotland meets Scandinavia and the North Sea hits the Atlantic Ocean. Isolated, unspoilt and rich in history and tradition, Shetland is a truly singular place. James Morton grew up there. Co-written with his father, broadcaster and journalist Tom Morton, Cooking on the Edge of the World explores life on an island with food, drink and community at its heart. Surrounded by crystal-clear waters, Shetland seafood is second to none, and butter and cheese are made locally. The native lamb roams freely around the island, and the Shetland black potato cannot be found anywhere else in the world. Here cooks, farmers, crofters and fishermen toil following traditions that go back hundreds of years. The recipes take in the very best that the isles have to offer, from celebratory feasts (the tradition of 'foy') through the food of the sea mackerel, mussels, salmon to treasures from the land (lamb, venison, beef) and earth. There's cooking born from necessity and thrift smoking and preserving (home-smoked halibut, pickles) and it simply wouldn't be Scottish without baking (bannocks, oatcakes, afternoon cakes and biscuits) and, of course, a wee dram. With spectacular photography throughout, and features on crofting, pit feasting and the annual Fire Festival, Up Helly Aa (which culminates in the burning of a Viking galley ship), Cooking on the Edge of the World celebrates a very different kind of island paradise.

Genres: Cooking, Cookbooks

288 pages, Hardcover

Published September 6, 2018

Reviews

[Lori · Rating 3 out of 5]

Ann Cleeves' series featuring Jimmy Perez brought Shetland to my attention. I knew it existed, but I didn't realize just how far north it was until I read the series. James and Tom Morton, long-time residents, showcase the island's native cuisine. As expected, many recipes feature seafood--and smoking them seems to be popular. I think I would probably starve if I needed to eat the foods showcased in the book. Besides recipes, the authors discuss life on the islands. I enjoyed those discourses more than the recipes. I'm not sorry I purchased the ebook, but I won't use it much for cooking.

[Andy · Rating 4 out of 5]

A highly readable, informative and at times humorous epicurean tour of Shetland food and Shetland food culture. From reesit mutton, bannocks, hufsie and fancies to Sunday teas, foys and Up Helly Aa fire festivals this is much more than a 'cookbook'. Having lived in Shetland for nearly 20 years, I found myself trying new recipes and learning new things. The only fly in the tattie soup being over-egged comments about The Bonnie Isle...

[Sarah · Rating 5 out of 5]

I've wanted to visit Shetland for years now, but I believe this book is a pretty close approximation of their food. Written by a father and son, it is witty and engaging. It is full of traditional recipes and absolutely stunning photography. While not all the recipes are able to be attempted in my current locale, it would be a fascinating experiment to cook through this book. I greatly appreciate the excerpts on life and traditions in Shetland, as it is so different there from my location in Scotland. A fascinating read!

5/5 stars.

[Sean · Rating 4 out of 5]

This is a culture book as well as a cookbook. I was fascinated to read about the Shetlands and it's many traditions. A great read.

[Taz · Rating 4 out of 5]

A great read and probably some great recipes if you’re a meat eater