Scots Cooking: The Best Traditional and Contemporary Scottish Recipes

by Sue Lawrence

From Arbroath fisherman’s soup and stuffed Hebridean lamb to whiskey and honey ice cream, Scottish cuisine is famed for its honest flavors and the fine quality of its ingredients. In Scots Cooking, author Sue Lawrence has collected 120 of the best recipes from her native land. Using only fresh ingredients, these time-honored recipes have been tested for the modern kitchen and are as delicious today as when they were first created. Introduced with engaging stories about the origins of each dish, and interspersed with Lawrence’s memories of the tastes and flavors of her own Scottish upbringing, each recipe highlights methods and traditions that have been handed down through generations.

Genres: Cookbooks, Cooking

192 pages, Paperback

First published August 3, 2000

Reviews

[Belcairn · Rating 5 out of 5]

Whether you’re Scottish or not, Scots Cooking by Sue Lawrence is an inspiring book. For me, I’m delighted that a book exists that documents all those recipes that I’m afraid may be lost knowledge very soon. Your granny’s Clootie Dumpling that she always made for your birthday, the correct way to make Mince and Tatties, and the authentic recipe for Scotch Broth are all traditions that were handed down from mother to child, but I fear that link is breaking, or broken.

For non-Scots, the interest may lie in the history of the cuisine, the strange names (Cullen Skink? Partan Bree? Crappit Heid?), or in the variety of recipes that make full use of Scotland’s high-quality seafood, excellent wild game, and penchant for delicious, sweet treats. From everyday suppers to elegant dinner-party fare, I wouldn’t be without this book.