Publisher: Mercat Press
This book takes you through Scotland's world famous produce and cuisine. Ingredients and recipes are accompanied by historical and traditional information which makes for great reading. Catherine Brown writes on how to choose the best ingredients for a large repertoire of traditional recipes from Cullen Skink to Oatcakes.
As well as traditional recipes she includes ideas on new and modern ways of dealing with the ingredients and recipes including deep fried Haggis. She has also dedicated a whole section of modern recipes of fusion style food that has been influenced from Scotland's multicultural community. This book is a classic and is an excellent book for anyone who wishes to delve into the world of Scottish food.