Scottish Cookery Books
So, apart from the ingredients, what are our strengths? Scottish cooks were well known for their baking skills: shortbread, scones, pancakes (known as drop scones south of the border), and other accoutrements of a Scottish high tea. We have a notoriously sweet tooth that we indulge with tablet, Edinburgh rock, boiled sweets of all kinds, macaroons…the list goes on.
With the kind of wet, chilly weather we're accustomed to in winter we've also built a reputation for cold weather cookery with recipes for pies, pastries, and smoked fish dishes. Potatoes ('tatties') are usually found as an accompaniment or are the staple ingredient of dishes such as stovies or rumbledethumps (a dish from the Borders similar to bubble and squeak or colcannon).
Good, general, introductory books to the country's cooking styles include:
- Maw Broon's Kitchen Notebook
- Maw Broon's But an' Ben Cookbook
- F. Marian MacNeill's The Scots Kitchen
- Sue Lawrence's Taste Ye Back
- Tom Bridge's Classic Recipes from Scotland
We also have our celebrity chefs:
- Tom Kitchin, owner of The Kitchin in Edinburgh, who has written From Nature to Plate
- Gordon Ramsay, who has authored many cookery books
- Nick Nairn ( New Scottish Cookery )
- Shirley Spear of Three Chimneys fame
And we have some top-class food and cookery writers in the form of
- Sue Lawrence (Scots Cooking, Sue Lawrence's Scottish Kitchen), A Cook's Tour of Scotland
- Catherine Brown (Classic Scots Cookery, Broths to Bannocks)
- Joanna Blythman (Shopped).
Regional/city restaurant books include:
- Gourmet Glasgow;
- Dear Francesca by Mary Contini of Edinburgh-based Valvona and Crolla
- The Stornoway Black Pudding Bible by Seumas MacInnes of Café Gandolfi, the great Glaswegian institution.
Books aimed at teaching children to cook include
- Add to BasketDear Francesca: An Italian Journey Of Recipes Recounted With Love - - Paperback
This cookbook is addressed to the author's daughter and provides not only a cookbook but an account of the family's history. It describes her grandparents' emigration to Scotland and the traditions the family has kept alive in their adopted country.
Accompanied throughout by illustrations of the dishes, chefs and restaurants, this book is a visual feast which contains over 50 recipes from some of Glasgow's best restaurants.
Sue Lawrence has collected together over 120 of the best regional recipes, using only the freshest ingredients such as fish, beef, lamb or venison. The text is interspersed with fascinating stories about the origins of the dishes.
- Add to BasketThe Scots Kitchen: Its Traditions And Lore With Old-Time Recipes - - Hardback
F. Marian McNeill was a journalist and writer with a deep love and knowledge of Scots language, lore and traditions. This text represents her account of eating and drinking in Scotland through the ages, including a selection of traditional recipes.
- Add to BasketShopped: The Shocking Power Of British Supermarkets - - Paperback
In the 1970s, supermarkets in Britain accounted for 10% of the grocery spend. Today that figure is now 80%, influencing our whole way of life. This book looks at the impact of supermarket domination, from farmers who have to sell produce at less than its value to the teenage part-timers who stack the shelves.
Sue Lawrence offers over 100 recipes to celebrate the down-to-earth ingredients, straightforward cooking and warmth of all things Scottish. In ten themed chapters - from 'A bonfire on the beach' to 'A lochside picnic', she introduces Scottish food and landscapes to cooks well beyond its shores.
- Add to BasketTeach The Bairns To Cook: Soup, Vegetables, Fish, Meat, Poultry And Game, Oatmeal, Puddings And Desserts, Snacks And Savouries - - Paperback
This is the first children's cookbook devoted to traditional Scots recipes. Simple, intermediate and advanced recipes are included, each with a historical note about its origins, and hints for adaptation