In this book Christopher Trotter has gathered together the best of recipes, including such traditional Scots fare as Aberdeen Butteries, Cullen Skink, Tweed Kettle, Kingdom of Fife Pie, Chicken Howtowdie, Cranachan and Cloutie Dumpling. To these he has added lesser-known dishes, some of them discovered in the archives of properties now belonging to The National Trust for Scotland, and a selection of his own recipes, many of them designed to make use not only of Scottish specialities such.
As artisan cheeses and smoked fish but also of produce which can be freely gathered in the Scottish countryside like mushrooms, sorrel and wild garlic.
In additional to the recipes themselves, there are also essays on the eight culinary regions of Scotland describing their produce and traditions: the grain, cattle and fish of Aberdeenshire, for example, or the dried fruits, wines and spices which were landed at the port of Leith to furnish the tables of Edinburgh. The book is completed by a list of recommended producers and suppliers of prime Scottish foodstuffs. Book jacket.
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