Scottish Books - Cookery
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Scottish Cookery
by Catherine Brown.
This fully-revised edition of "Scottish Cookery" brings up to date a book which has already been acclaimed as a modern classic. Though packed with historical information and entertaining stories about Scottish food traditions, it is above all a working cookbook. It includes the definitive ways of preparing all the great Scottish dishes: Oatcakes and Bannocks, Haggis and Clootie Dumpling, Cock-a-Leekie and Cullen Skink, Shortbread and Black Bun and many, many more. Scottish cooking and food thinking have evolved in recent years and the mantra 'buy local, eat local' is now widely promoted. When it was initially published, "Scottish Cookery" was one of the first books of its kind to highlight Scotland's natural larder. Scottish ingredients - vegetables, seafood, cheese, game - are rich and varied, and in demand thrrought the world. Catherine Brown explains how to get the best out of these ingredients and, in a new chapter for this edition, she gives extensive details on where to find the best producers, suppliers and retailers including farmshops and key organisations. 
A Cook's Tour of Scotland: From Barra to Brora in 120 Recipes
by Sue Lawrence. Award-winning food writer Sue Lawrence has taken up the baton in praise of Scotland's produce. Travelling the length and breadth of Scotland, she seeks out all the great raw ingredients Scotland has to offer. From cockles harvested on Barra and venison from the Highlands, to seaweed picked on Auchmithie beach and lamb from Shetland, Sue's celebration of Scottish produce reveals a cornucopia of culinary delights. She has journeyed all over the country to meet the people who farm and produce its food. An Orkney barley miller, a Stornoway black pudding butcher, an Isle of Mull cheese producer, a Dundee sausage-maker and a Brora jam-maker are just a few of the many Scottish food heroes she meets. A celebration of the Scottish landscape and history, as well as its food, "A Cook's Tour of Scotland" contains 120 delicious recipes and is not only a must for anyone visiting Scotland's shores but deserves a place on the cookery shelves of anyone who loves seasonal, healthy, freshly grown, caught or farmed food. 
Nick Nairn's New Scottish Cookery Book
by Nick Nairn. A self-taught cook, Nick has been a long-time champion of fresh Scottish produce, but his cooking also takes its influences from all over the world. In "New Scottish Cookery", Nick combines the very best fresh Scottish ingredients with a myriad of international flavours, to create a mouth-watering collection of recipes destined to become the Scottish classics of the future. 
The Scottish Kitchen
by Christopher Trotter. Scotland has long maintained a rich tradition of regional cookery including, for example, the breads and cakes of the Borders, the peasant cookery of the impoverished Highlands and the more sophisticated and cosmopolitan cuisines of Edinburgh and Glasgow. In this book Christopher Trotter has gathered together the best of these dishes, including not only classic Scots fare such as Cullen Skink, Tweed Kettle or Clooty Dumpling, but also lesser-known recipes, some from the archives of properties belonging to the National Trust for Scotland. Where necessary, traditional recipes have been given a contemporary interpretation to adapt them to modern tastes or to make use of modern ingredients, and there is also a leavening of the author's own recipes all of which are firmly in the Scottish tradition. There is an introduction to each of the eight culinary regions of Scotland with particular stress being laid upon the importance of local produce and traditions: the grain, cattle and fish of the Aberdeen area, for example, or the dried fruits and spices which flowed into the country through Leith docks. The book, which is illustrated with specially commissioned colour photography, is completed by a list of producers and suppliers of prime Scottish produce.
Teach the Bairns to Cook: Traditional Scottish Recipes for Beginners (Childrens Cooking)
by Gordon Baxter. This cookbook is devoted to traditional Scots recipes for children. It contains simple, intermediate and advanced recipes which are coded for quick reference. Each is prefaced with an historical note about its origins and hints for adaption.
Classic Recipes from Scotland
by Tom Bridge. In Classic Recipes from Scotland, master chef and food historian Tom Bridge explores the unsung glories of Scottish regional food traditions. His absolute love of food shines through as he gives practical advice on cooking a wide range of traditional Scottish dishes. Bridge also offers entertaining facts and stories behind the featured recipes, while a lavish selection of photographs whets the appetite and vividly represent the landscapes from which many of the ingredients are sourced. The recipes in this cookbook are easy to follow and capture the essence of Scottish cuisine. Many can be found on the menu in high-class 'gastro pubs', restaurants and hotels throughout Britain. Bridge offers a chance to bring these dishes into the home and rediscover the best of Scotland's culinary cuisine along the way. Over 12 mouth-watering chapters, Bridge covers every detail, from making the stock, sauces and soups to the secret of making perfect marmalade. Classic game recipes from all over Scotland are also featured, with essential ingredients including the finest Aberdeen Angus beef, smoked meats from the Isle of Islay, Ayrshire pork, Orkney lamb, and fish and seafood from Loch Fyne, Moray, Fife, Orkney and the Outer Hebrides. Elsewhere, Tom gives a master class in the art of pastries and pies, including small mutton pies traditionally dubbed 'tuppenny struggles', Ayrshire pork pies, traditional game pies, Forfar bridies and the famous Teviotdale pie. Whisky is never out of place in a cookery book and here it is intrinsic to Bridge's sweet puddings and desserts. The Scots love of baked goods like bread, biscuits and cakes comes to the fore in the chapters covering these foods. Classic Recipes from Scotland also contains over 150 website addresses, which will enable readers to obtain the Scottish produce used in many of the recipes direct from mail-order suppliers. A final chapter on how to organise the perfect Burns' Night supper rounds off a delightful collection of traditional tartan fayre.
The Scottish Cook
by Judy Paterson. An illustrated introduction to the traditional culinary delights of Scotland, past and present. The recipes range from Mussel Brose, salmon steaks and Haggis Royale to venison pasty, Cranachan and Cloutie Dumplin.
Scotland on a Plate
by Ferrier Richardson. After the success of Glasgow on a Plate 1 and 2, and Edinburgh on a Plate, there had to be Scotland on a Plate, a colourful cookery book packed full with the very best of Scottish cuisine.
Each of the chefs and chef/proprietors featured in Scotland on a Plate share the secrets of their success, and provide recipes for four of their favourite dishes: one starter, two main meals, and a dessert. Every recipe is accompanied by a full-colour photograph and step by step instructions, but if you don't feel like cooking, you can always treat yourself to a visit to the restaurants to enjoy their superb cuisine and find out more about the chefs and their approach to Scottish cooking.
Scotland has always been known as a place for good home cooking, but perhaps not for its restaurants. Scotland on a Plate will show you-if you didn't know already-just how much great food is being cooked in Scotland, making the most of the country's famed natural larder-outstanding scallops and lobster, unbeatable game and beef, foraged mushrooms, organic vegetables, and so much more. Scotland on a Plate includes some of the oldest and best-loved Scottish establishment, but also new and developing restaurants where talented chefs are winning awards and bringing new life to the industry.
Restaurants featured in Scotland on a Plate: The Albannach, Lochinver, The Atrium, Edinburgh; Boath House by Nairn; Braidwoods, Dalry; Brig O'Doon, Alloway; The Cellar, Anstruther; The Creel, Orkney; Eurasia, Glasgow; Fouters Bistro, Ayr; The Georgian Room at Cameron House, Loch Lomond; Gleneagles, Auchterarder; Andrew Fairlie at Gleneagles; Inverlochy Fort William; Kilmichael Country House Hotel, Arran; Kinnaird, by Dunkeld; Let's Eat, Perth; Lochgreen House Hotel, Troon; The Marcliffe at Pitfodels, Aberdeen; Nairns, Glasgow; Glasgow; Ostlers Close, Cupar; The Peat Inn, Fife; The Roman Camp, Callander; Scarista House, Harris; The Three Chimneys, Skye; Turnberry, Ayrshire.
Edinburgh on a Plate
by Ferrier Richardson. A mouthwatering collection of culinary delights from 21 of the finest restaurants in Edinburgh. Each chef shares the secrets of their success and step-by-step instructions to creating four of their favourite dishes accompanied by sumptuous photography to inspire the chef in everyone.