The Scottish Kitchen

Praise

“When the book is by Scotland’s national chef, Gary Maclean, you can count on recipes for cock-a-leekie, kedgeree, cullen skink (smoked haddock chowder), Dundee cake and an entire chapter devoted to haggis. The Scottish Kitchen also features modern takes, like grilled lobster with warm tomato and basil salsa; pearl barley with roasted carrots; and pheasant with mushrooms, pearl onions and tarragon, a braised dish that accepts chicken nicely. The Scottish sweet tooth is on full display in this handsomely photographed volume with shortbread, oven scones, oatcakes and a superb rice pudding. The chef tells you how to prepare but not how to pronounce dishes like forfar bridie and bradan rost. The book is worth reading for his historical tidbits and personal connections to food.”
—FLORENCE FABRICANT, The New York Times
 
“With every recipe, you’ll be transported to bonnie Scotland in Gary Maclean’s new cookbook The Scottish Kitchen. Featuring dishes such as the country’s trademark haggis […] national chef and winner of BBC’s MasterChef, has compiled more than 100 recipes in this beautifully photographed tome. Many of the dishes have been passed down through families over the generations.”
—Zoomer Magazine

“The book’s recipes are lusty as well as light [. . .] The chef’s stories accompanying each dish add flavour to a fine book, and the recipes are beautifully photographed by Susie Lowe, who also includes vistas of the Scottish countryside.”
—Montreal Gazette
 
“The Scottish Kitchen connects you to the landscape, history and ingredients that make Scottish food so distinctive.”
—Divine