Scots Cooking: The Best Traditional and Contemporary Scottish Recipes

by Sue Lawrence

From Arbroath fisherman's soup to Hebridean lamb with skirlie stuffing, Scottish cookery is famed for its honest, strong flavours and traditional, unpretentious ingredients. The names say it all: haggis; neeps and tatties; cullen skink; partan bree; Forfar bridies; apple frushie; and - no translation needed - whisky and honey ice cream.

Sue Lawrence has collected together over 200 of the best regional recipes, using only fresh local ingredients such as the fish, beef, lamb and venison for which Scotland is famous. Interspersed with fascinating stories about the origins of the dishes, this is a mine of time-honoured recipes.

Genres: Cookbooks, Cooking

192 pages, Hardcover

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.