Sue Lawrence has gathered together more than 100 recipes to celebrate the down-to-earth ingredients, straightforward cooking and warmth of all things Scottish. In ten themed chapters that will capture your imagination, such as 'A Bonfire on the Beach' and 'A Lochside Picnic', Sue Lawrence introduces her much-loved food and country's landscape to cooks well beyond the Scottish shores. From breakfast to tea, and Burns' Night to Hogmanay, SUE LAWRENCE'S SCOTTISH KITCHEN boasts a plethora of rustic yet stylish dishes. Illustrated with breathtaking and evocative photographs of the country itself - from the lochs of the Highlands to the fishmongers of Edinburgh - as well as stunning food photography, SUE LAWRENCE'S SCOTTISH KITCHEN is a treasure-trove of recipes which emphasises all that is good about Scottish cooking.

"A cookbook that gives haggis its due"—The New York Times "On every page of this book, I was transported back to Scotland."—Sam Heughan, star of Outlander A stunning showcase of Scottish cooking, with over 100 recipes celebrating the very best of bonnie Scotland—from the country's National Chef, Gary Maclean. Scottish cuisine is known and loved the world over—from its historic beginning hundreds of years ago to its current position on the world’s food stage—but no cookbook has ever gathered the country’s finest traditional and contemporary recipes together in one volume until The Scottish Kitchen. With a treasure trove of over 100 recipes, The Scottish Kitchen connects you to the landscape, history and ingredients that make Scottish food so distinctive—showcasing some of the world's most sought-after food, from langoustines to black puddings, hot smoked salmon to a whole chapter on haggis (including the neeps and tatties). This is the definitive Scottish cookbook from the country's National Chef. Inside you’ll find a recipe for every meal and occasion, whether you’re looking for tablet or shortbread to enjoy with your tea, or a feast to feed the family on Robert Burns night, The Scottish Kitchen combines cherished family recipes passed down through generations with innovative new twists on beloved local favorites, including: Soups & Starters Comfort Food Haggis Fish & Shellfish Meat & Game Veggie & Vegan Baking & Dessert Wee Treats From bustling cities to idyllic isles, this engrossing cookbook evokes one of the world’s most beautiful countries and its cuisines on every page. Wherever you may roam, The Scottish Kitchen brings you home, planting your kitchen firmly on the shores of Scotland.

This is the first new edition of The Scots Kitchen for over thirty years. Beautifully laid out for a new generation of readers and with charming line illustrations by Ian Macintosh, it is introduced by the well-known cookery writer and broadcaster, Catherine Brown. She describes the impact this pioneering book has had on the whole of Scottish cuisine and traces the fascinating life story of Marian McNeill herself. Notes explain how to use the book so that its treasure trove of recipes can be explored in the modern kitchen. As well as being a practical guide to all aspects of Scottish cooking, this is above all a book to be read for pleasure, to refer to and savour again and again.

Over 60 classic Scottish recipes from various regions.

Classic dishes from the borders, highlands and isles, with traditional dishes that conjure up the essence of Scotland - Cullen Skink, Lamb Stovies, Venison Auld Reekie and Burns' Night Haggis - as well as modern twists on classic recipes and contemporary ideas. Also contains a fascinating exploration of Scotland's culinary heritage, including the famous game reserves and fishing streams, the smoke houses, the speciality jam-makers and dairy producers, and the world-renowned whisky distilleries.

Scotland has maintained a rich tradition of regional cookery. In this book the author gathers the best of these dishes, including not only classic Scots fare such as Cullen Skink, Tweed Kettle and Clooty Dumpling, but also lesser-known recipes - some from the archives of National Trust properties.