Cookbook Review | Scottish Heritage Food and Cooking By Carol Wilson & Christopher Trotter

This book was hand-picked for review, from The Hermit Poet’s International Cookbook Collection.

Book Review:

With salmon front and center, the recipes in this book introduce the reader to a Scottish Cuisine that is diverse and unique. Venison and game are part of the many meat options available in Scotland. Naturally, with their geographic location, seafood is pristine, available and popular. Fish is eaten for breakfast with eggs. Cheese, desserts, and preserves are also part of the gastronomic landscape found in the Scottish cuisine.

Scottish Heritage Food and Cooking is very informative and highly illustrated (Craig Robertson/photographer). Beginning with a brief history of Scotland, the first chapter goes on to depict daily life from the Highlands to the Lowlands. Festivals and traditional food processing places like Scotch whiskey distilleries and smokehouses.

In the second chapter, ‘The Scottish Kitchen’ you will find 28 illustrated pages of the many food ingredients available from the land including wild boar, pheasant, pigeons as well as cheese, wild mushrooms and baked goods.

In the third and final chapter, there are 150 illustrated step-by-step recipes, including variations and Cook’s Tips.

Seafood options are present throughout the book, in addition to 28 pages of fish and shellfish recipes.

This is a large book and you will need a heavy duty book stand for easy navigation during cooking.

Hermit Poet’s favorite recipes:

With a few changes to adjust to personal taste!

Salmon Fishcakes | page 125

Fillet Steak With Pickled Walnut Sauce | page 144

Baked Tomatoes With Mint | page 193

Book information: