"A cookbook that gives haggis its due"—The New York Times
"On every page of this book, I was transported back to Scotland."—Sam Heughan, star of Outlander
A stunning showcase of Scottish cooking, with over 100 recipes celebrating the very best of bonnie Scotland—from the country's National Chef, Gary Maclean.
Scottish cuisine is known and loved the world over—from its historic beginning hundreds of years ago to its current position on the world’s food stage—but no cookbook has ever gathered the country’s finest traditional and contemporary recipes together in one volume until The Scottish Kitchen
With a treasure trove of over 100 recipes, The Scottish Kitchen
connects you to the landscape, history and ingredients that make Scottish food so distinctive—showcasing some of the world's most sought-after food, from langoustines to black puddings, hot smoked salmon to a whole chapter on haggis (including the neeps and tatties). This is the definitive Scottish cookbook from the country's National Chef. Inside you’ll find a recipe for every meal and occasion, whether you’re looking for tablet or shortbread to enjoy with your tea, or a feast to feed the family on Robert Burns night, The Scottish Kitchen
combines cherished family recipes passed down through generations with innovative new twists on beloved local favorites, including:
- Soups & Starters
- Comfort Food
- Fish & Shellfish
- Meat & Game
- Veggie & Vegan
- Baking & Dessert
- Wee Treats
From bustling cities to idyllic isles, this engrossing cookbook evokes one of the world’s most beautiful countries and its cuisines on every page. Wherever you may roam, The Scottish Kitchen
brings you home, planting your kitchen firmly on the shores of Scotland.
GARY MACLEAN is Scotland's National Chef, a role which promotes food health, education and Scotland's amazing produce around the world, most often in North America. He is the owner of Creel Caught restaurant in Edinburgh’s Bonnie & Wild food hall, the Executive Chef at City of Glasgow College and a Fellow of the Master Chefs of Great Britain. He is a BBC MasterChef: The Professionals champion and author of Kitchen Essentials.
"When the book is by Scotland’s national chef, Gary Maclean, you can count on recipes for cock-a-leekie, kedgeree, cullen skink (smoked haddock chowder), Dundee cake and an entire chapter devoted to haggis. The Scottish Kitchen
also features modern takes, like grilled lobster with warm tomato and basil salsa; pearl barley with roasted carrots; and pheasant with mushrooms, pearl onions and tarragon, a braised dish that accepts chicken nicely. The Scottish sweet tooth is on full display in this handsomely photographed volume with shortbread, oven scones, oatcakes and a superb rice pudding. The chef tells you how to prepare but not how to pronounce dishes like forfar bridie and bradan rost. The book is worth reading for his historical tidbits and personal connections to food."—FLORENCE FABRICANT, The New York Times
"With every recipe, you’ll be transported to bonnie Scotland in Gary Maclean’s new cookbook The Scottish Kitchen
. Featuring dishes such as the country’s trademark haggis […] national chef and winner of BBC’s MasterChef,
has compiled more than 100 recipes in this beautifully photographed tome. Many of the dishes have been passed down through families over the generations."
"The book’s recipes are lusty as well as light [. . .] The chef’s stories accompanying each dish add flavour to a fine book, and the recipes are beautifully photographed by Susie Lowe, who also includes vistas of the Scottish countryside."
"The Scottish Kitchen
connects you to the landscape, history and ingredients that make Scottish food so distinctive."