Scotland & Wales
From Nature to Plate
A veteran of the kitchens of Pierre Koffman, Guy Savoy, and Alain Ducasse, a Scot, Tom Kitchin returned to Scotland to open The Kitchin in Edinburgh where he won a Michelin star in 2006 less than a year after opening. Seasonality is his mantra so although many of his techniques are quite simple the ingredients from produce to game must be the absolute best. Colour photos. Hardcover, 271 pp. $65.00.
Taste Ye Back: Great Scots and the Food That Made Them
Just in time for Burns day comes this book full of the favourite recipes of some of Scotland vegetable soup, Dougray Scott porridge, and Brian Cox recipes get represented; such as haggis, neeps, and tatties, cullen skink, and black bun would all be perfect precursors to a wee dram of good scotch. Hardcover, 211 pp. $34.95.
Welsh Heritage Food and Cooking
If you are looking for a traditional recipe for duck look no further than this lovely volume's roast duck with apples. Or how about a gooseberry fool? It's here as are Welsh cakes, cockle pie, Welsh rarebit and more. With step by step recipes and photos even those with no connection to the UK can make a classic Welsh meal, even if you can't pronounce the names! Hardcover, 96 pp. $24.99.
Take game, berries, a dusting of oatmeal. Add a few Mediterranean techniques
and ingredients along with a few flavoured oils et voilà! New
Scottish cookery. Colour photos. Paper, 264pp, $29.95.
New Celtic Cooking
Kathleen Sloan-McIntosh & Ted McIntosh
Taste what the land and sea from Eastern Canada and Wales, Scotland,
Ireland and the Isles of Galicia and Brittany have to offer. Gorgeous
photos. Hardcover, 196 pp., $29.95.
Scotland on a Plate
Edited By Ferrier Richardson
Here's a 2001 title to finally reach our shores ó seems like the Europeans
want to keep their best cooking a secret! This gorgeously photographed book includes
recipes from the finest chefs across the land. The Honey Wafer Millefeuilles of Raspberries
and Nectarines from Braidwoods in Ayrshire (p. 31) is so tasty and the Roast
Red Pepper Souffle With Red Onion Marmalade from The Albannach in Sutherland
(p. 70) is sublime. Hardcover, 263 pp., $44.95.
Clarissa Dickson Wright
Food history of a northern nature. Here the surviving Fat Lady shares the history
behind some of Scotland's best-known (loved?) dishes such as black bun, mince
and tatties and the intimidating-yet-delicious haggis. Hardcover, colour and
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