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Scottish Cooking

Nick Nairn's New Scottish Cookery Book
Scottish Cooking

Scottish Recipes

 

Scottish Cooking

Scotland on a PlateScotland on a Plate Each of the chefs and chefs, proprietors featured in Scotland on a Plate share the secrets of their success, and provide recipes for four of their favourite dishes: one starter, two main meals, and a dessert. Every recipe is accompanied by a full-colour photograph and step by step instructions, but if you don't feel like cooking, you can always treat yourself to a visit to the restaurants to enjoy their superb cuisine and find out more about the chefs and their approach to Scottish cooking.

Scotland has always been known as a place for good home cooking, but perhaps not for its restaurants. Scotland on a Plate will show you-if you didn't know already-just how much great food is being cooked in Scotland, making the most of the country's famed natural larder-outstanding scallops and lobster, unbeatable game and beef, foraged mushrooms, organic vegetables, and so much more. Scotland on a Plate includes some of the oldest and best-loved Scottish establishment, but also new and developing restaurants where talented chefs are winning awards and bringing new life to the industry.

Restaurants featured in Scotland on a Plate: The Albannach, Lochinver, The Atrium, Edinburgh; Boath House by Nairn; Braidwoods, Dalry; Brig O'Doon, Alloway; The Cellar, Anstruther; The Creel, Orkney; Eurasia, Glasgow; Fouters Bistro, Ayr; The Georgian Room at Cameron House, Loch Lomond; Gleneagles, Auchterarder; Andrew Fairlie at Gleneagles; Inverlochy Fort William; Kilmichael Country House Hotel, Arran; Kinnaird, by Dunkeld; Let's Eat, Perth; Lochgreen House Hotel, Troon; The Marcliffe at Pitfodels, Aberdeen; Nairns, Glasgow; Glasgow; Ostlers Close, Cupar; The Peat Inn, Fife; The Roman Camp, Callander; Scarista House, Harris; The Three Chimneys, Skye; Turnberry, Ayrshire.

Gourmet GlasgowGourmet Glasgow: Simple Recipes for an... Easy Life. There's a freshness about Glasgow's restaurant life - a life that awakens before sun-up to the buzz of the markets, stretches through breakfast as the city grinds into action, tempts the hungry shopper and flagging worker as lunch-time beckons, and indulges the senses as evening unfolds. And, when it draws to a close in the early hours as tables are cleared and kitchens cleaned, the new day is poised. New Glasgow Food, simple recipes for breakfast, lunch and dinner, combined with stunning images of the city throughout the day and night. A visual feast that encapsulates the flavour of Glasgow and brings its food to life.

Breakfast RecipesBreakfast: 200 Recipes to Jump-start the... day. Should milk be added to tea before or after pouring? Why does bread go stale if kept in the fridge? What is the easiest way to bone a herring? How do you stop fruit floating to the top of jam? And why does a sprinkle of salt in the pan prevent fat from spitting? Tired of toast and too busy to bother first thing in the morning? Read on, because this book will change the way you feel about breaking your fast forever. Crammed with recipes, hints, food facts and nutritional tips, The All-Day Breakfast Book is the complete guide to making the most of that first meal of the day. Its unique combination of background information and simple but tasty dishes brings you everything from tips on cooking the ultimate fry-up to tempting dishes from all over the world - not to mention menus from as far afield as Mars Diner in Toronto and The Gleneagles Hotel in Perthshire. So whether you're making your own tastier versions of staple products such as fruit juice, muesli, yoghurt and tomato ketchup, or having fun with your kids making eggclops and ham fritters, this is your breakfast bible. Breakfasts will never be the same again.

Big Food for Wee Macs. Tasty recipes with a Scottish flavour to make with and for children. There are handy hints and tips on how to begin and on what equipment will be needed, and each recipe has step-by-step, easy-to-follow instructions, a history of the recipe and a notes section for your own scribblings. With recipes ranging from Rumblethumps, Rob Roy Heids, and Neeps and Tattie Nests, to Pink Porridge, Banoffee Toffee Pies and Bramble Folleries, and with fun illustrations by Shaun McLaren this cookbook should tickle the tastebuds of every child and would-be cook.

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