Scottish Traditional Recipes: A Celebration of the Food and Cooking of Scotland: 70 (Check!) Traditional Recipes Shown Step-by-Step in 360 Colour Photographs

by Carol Wilson

This book is an essential practical introduction to the best of Scottish cuisine, and its fresh, seasonal and flavoursome ingredients.

Genres: Cookbooks, Cooking, Nonfiction, Scotland

128 pages, Paperback

First published January 1, 2005

Reviews

[Tracie]

There are so many great recipes in this book. Having just returned from Scotland I am really interested in recreating some of the great dishes we had. There are also a lot of things I've never tried that I am excited to make.

[Helen]

Love this book. Possibly my most thumbed recipe book. Everything from porridge to brammle kir. Sections on breakfasts, game, poultry, starters, seafood, desserts, baking and drinks, and a large introduction to Scottish food and tradition in general. It has easy to follow recipes with good tempting pictures. One of my fav recipe is haggis, potato and apple tart - I love meat with fruit. No recipe for tablet or cock-a-leekie soup but all the other Scottish favourites, including information about the traditions of the foods. A nice sized book which easily stores cuttings from magazines for other Scottish recipes.

Some of the ingredients might be hard to find; pickled walnuts, bog myrtle, wild boar, smoked venison (love smoked venison) etc but plenty of easily sourced ingredients. Lots of recipes which show French influence, from the 'Auld Alliance.' A real Scottish foodie compendium. Enjoy!

[Snail in Danger (Sid) Nicolaides]

So, I got this to see if I could find a better recipe for oatcakes (inspired by The Dubious Hills). This had a recipe for "oat biscuits" in the index, but when I went to that page it was for something called bere bannocks, which are made from an entirely different grain. Can't help thinking it would be difficult to get bere flour in America.

[Nicola]

Some lovely photos and a range of recipes. I had no idea that my sorrel could be made into soup but I know that I probably won't make the experiment before returning the book to the library. There were definitely a few interesting looking recipes that I'd like to try.