The Scottish Kitchen

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Aurum Press, 2004 - Cooking - 160 pages
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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. 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. 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.

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About the author (2004)

Christopher Trotter is the chef of the 16th-century Myres Castle Highland Hotel in Scotland, where he indulges his passion for Scottish produce, foods and cooking.

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