Description
Scotland's National Chef Gary Maclean, owner of seafood eatery Creel Caught, puts a contemporary spin on the nation's classics in this celebration of the very best in Scottish food and culture. Here he shows readers how to prepare a bountiful Braemar feast for hungry Highland game fans, and concoct a hearty meal as Martinmas heralds the cold weather. Covering Shetland to the Borders, this book is a gift for readers who wish to enjoy the best of Scotland's traditions, wherever they are in the world.
Details
- Hardback Book
- Pages: 288
- Dimensions: 246x189mm