The Scottish Kitchen

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Scotland has long maintained a rich tradition of regional cookery including,or example, the breads and cakes of the Borders, the peasant cookery of thempoverished Highlands and the more sophisticated and cosmopolitan cuisinesf Edinburgh and Glasgow. In this book, Christopher Trotter has gatheredogether the best of these dishes, including not only classic Scots fare suchs Cullen Skink, Tweed Kettle or Clooty Dumpling, but also lesser-knownecipes, some from the archives of properties belonging to the National Trustor Scotland.;Where necessary, traditional recipes have been given aontemporary interpretation to adapt them to modern tastes or to make use ofodern ingredients, and there is also a leavening of the author's own recipesll of which are firmly in the Scottish tradition.;There is an introductiono each of the eight culinary regions of Scotland with particular stresseing laid upon the importance of local produce and traditions: the grain,attle and fish of the Aberdeen area, for example, or the dried fruits andpices which flowed into the country through Leith docks. The book, which is