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Scotland has some of the best seafood in the world, so we why
don’t we eat more of it? Why don’t we highlight the bounty of
our seas and the people who fish, produce, sell, preserve and cook
it? Acclaimed cooker writer Ghillie Basan embarks on a journey
around Scotland’s coastline and over to the islands to capture
the essence of our nation’s seafood through the stories of
fisherman, farmers, artisan smokers and curers, boat builders and
net makers, creels and shacks, skin tanners and age-old traditions.
In addition, she offers 90 original recipes showcasing the
wonderful produce she encounters on her journeys to all parts of
the country. Features a foreword by Gary Maclean, winner
of MasterChef: The Professionals
Gary Maclean is celebrating the very best in Scottish food and
culture - with a few surprising tweaks. Scotland loves to celebrate
an occasion, and we always serve up great food. Covering the most
beloved national dishes and local specialities, Scottish
Celebrations takes the reader on a journey through Scotland's
culinary calendar, from Burns Night in January to the biggest night
of the year, Hogmanay. Scotland's National Chef Gary Maclean, owner
of seafood eatery Creel Caught, puts a contemporary spin on the
nation's classics. In this book he shows readers how they can
prepare a bountiful Braemar feast for hungry Highland game fans or
concoct a hearty meal as Martinmas brings the cold weather nearer.
From Shetland to the Borders, this book is a perfect resource for
readers who wish to celebrate the best of Scotland's traditions,
wherever they are in the world.
Scotland's larder has some of the world's most sought-after food.
Its phenomenal beef, fish and shellfish are unrivalled - from
langoustines to black puddings, from hot smoked salmon to Shetland
mussels. Now, with his inimitable flair for flavour and expert
hands-on approach, Gary Maclean - Scotland's National Chef and
MasterChef: The Professionals winner - gathers together the best of
Scottish cookery from its historic beginnings to where we are
today. With over 100 recipes, Scottish Kitchen will connect you to
the landscapes, history and produce that make Scotland's kitchens
so distinctive, from treasured family recipes passed down through
the ages to innovative new twists on beloved Scottish staples. 'On
every page of this book, I was transported back to Scotland' From
the foreword by SAM HEUGHAN 'Gary is a very talented chef, and this
book is testament to his skillset and knowledge.' MARCUS WAREING on
Kitchen Essentials: the Joy of Home Cooking
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Paperback
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R398
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Discovery Miles 3 300
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