Gary Maclean gathers together the best of Scottish cookery from its historic beginnings to where we are today. 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.
- 256 Pages
- 246 x 189mm