by Sam Heughan
First published 2023
Gary Maclean, Scotland's National Chef, presents over 100 recipes that span centuries of Scottish culinary tradition. The collection moves from historic preparations to contemporary interpretations, connecting readers to Scotland's distinctive ingredients and landscape. Maclean showcases prized Scottish foods including langoustines, black pudding, and hot smoked salmon, with an entire chapter devoted to haggis alongside neeps and tatties. The cookbook balances family recipes passed through generations with fresh approaches to local favorites. Readers find options for every occasion, from tablet and shortbread for afternoon tea to complete feasts for Robert Burns night. The recipes traverse Scotland's geography from busy cities to remote islands, capturing the country's culinary diversity. This collection brings Scottish cooking traditions into home kitchens, offering both novice and experienced cooks access to authentic flavors and techniques that reflect Scotland's rich food heritage.
Genres: cooking, food, cookbooks, food-and-drink
Vibes: emotional, intimate, thought-provoking
Tropes: family-recipes, regional-cuisine
Setting: Scotland
Period: 21st-century
288 pages · Hardcover · Appetite by Random House