Wholesale Scottish Heritage Food and Cooking by Carol Wilson

[Anness Publishing] Explore the traditional tastes of the Highlands and Lowlands with 150 easy-to-follow recipes shown in 700 evocative photographs. • Classic dishes from the Borders, Highlands and Isles, with dishes that conjure up the essence of Scotland: Cullen Skink, Lamb Stovies, Roast Venison, Burns Night Haggis and Dundee Cake • A comprehensive guide to local ingredients: wild game of the Highlands, fine beef from the Lowlands, and fish and shellfish from the rivers, lochs and seas • Illustrated with 700 photographs of step instructions, finished dishes and evocative Scottish landscapes This beautiful book presents a fascinating guide to traditional Scottish cuisine. There is a guide to the Scottish kitchen, its local delicacies and regional staples. As well as first courses, meat, poultry and game, fish and seafood, vegetables and desserts, there are special sections on the Scottish breakfast, breads and bakes, preserves and beverages. Here are all