Overview
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 salmon to Shetland mussels. With to-die-for flavour combinations, Scottish cooks have long know n the pleasures of creating dishes that use superbly fresh, seasonal and locally sourced produce. After all, who can resist the tartness of fresh raspberries alongside whisky's smoky peatiness that rightfully crown Cranachan the King of Desserts? Now, with his inimitable flair for flavour and expert hands-on approach, Gary Maclean gathers together the best of Scottish cookery from its historic beginnings to where we are today. In an unparalleled range of recipes inspired by incredible produce and traditions, SCOTTISH KITCHEN takes readers on a gastronomic journey like no other. Whether kitchen debutantes or more accomplished, over 100 irresistible recipes will reignite readers' connection to the landscapes, history and produce that make Scotland's kitchens so distinctive . . . From the delightful 1930s delicacy of the Glasgow Macaroon to the rich fruitiness of the classic 16th century Dundee Cake. Try out a twist on the childhood comfort-food favourite of mince and tatties or impress guests with an exquisite venison salad.
Full Product Details
Author: Gary Maclean
Publisher: Bonnier Books Ltd
Imprint: Black and White Publishing
Dimensions:
Width: 19.50cm
, Height: 25.50cm
, Length: 2.50cm
Weight: 1.110kg
ISBN: 9781785303890
ISBN 10: 1785303899
Pages: 288
Publication Date: 28 April 2022
Audience:
General/trade
,
General
Format: Hardback
Publisher's Status: Active
Availability: Available To Order
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Author Information
Born in Glasgow, multi-award-winning chef Gary Maclean has been at the heart of the Scottish hospitality industry for 35 years. Gary was awarded the title of Scotland's National Chef and supports the Scottish Government in food health, education and the promotion of Scotland's amazing produce around the world. Gary's passion for mentoring young people led him to become the Executive Chef at City of Glasgow College and a Fellow of the Master Chefs of Great Britain. He was crow ned the champion of BBC's MasterChef: The Professionals after taking on 47 other professional chefs in pursuit of gastronomic glory and in 2021 he was also awarded the Mark Twain award by the St Andrew s Society of New York for his work on Scottish-American relations. Gary is the author of Kitchen Essentials and Scottish Kitchen. He owns a sustainable Scottish seafood restaurant called Creel Caught in the heart of Edinburgh.
