Scottish Traditional Recipes: A Heritage of Food & Cooking: Capture the Tatses and Traditions with Over 150 Easy-to-Follow Recipes and 700 Stunning Photographs, Including Step-by-Step Instructions by Christopher Trotter, Carol Wilson (Paperback, 2014)
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Includes dishes from the Borders, Highlands and Isles, with dishes that conjure up the essence of Scotland - Cullen Skink, Roast Venison and Burns Night Haggis. This is a guide to local ingredients: wild game of the Highlands, fine beef from the Lowlands, and abundant fish and shellfish from the rivers, lochs and seas.
Carol Wilson is an expert on the history and origins of British food, and has contributed to many publications. Christopher Trotter is a chef who trained at the Savoy and in a prestigious Michelin-starred restaurant in France. He specializes in new and traditional Scottish cuisines.