Explore the traditional tastes of the Highlands and Lowlands with 150 easy-to-follow recipes shown in 700 evocative photographs. This beautiful book presents a fascinating guide to traditional Scottish cuisine with an authentic collection of 150 best-loved recipes. The introduction includes a guide to the Scottish kitchen, which focuses on local delicacies and regional staples. Divided into chapters covering first courses, meat, poultry and game, fish and seafood, vegetables and desserts, the book also has special sections on the Scottish breakfast, breads and bakes, preserves and beverages. Both an evocative tour of a timeless and dramatic country, and an inspiring guide to a unique culinary heritage, this cookbook is a classic reference and recipe resource. Classic dishes from the Borders, Highlands and Isles, with dishes that conjure up the essence of Scotland - Cullen Skink, Lamb Stovies, Roast Venison, Burns Night Haggis and Dundee Cake . A comprehensive guide to local ingredients: wild game of the Highlands, fine beef from the Lowlands, and fish and shellfish from the rivers, lochs and seas . Illustrated with 700 photographs of step instructions, finished dishes and evocative Scottish landscapes About the Authors 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.