Here is the first complete edition of Alfred Barnard’s writing, which incorporates How to Blend Scotch Whisky and two other books by this author. The whisky ‘bible’ for the connoisseur.

The first ever guide to over 150 beers and lagers produced in Scotland. Scotland’s long and distinguished brewing tradition is described, and each individual beer assessed, with tasting notes.

In Jam with Lamb, Richard Guest, of the Castle Hotel, Somerset, offers a huge range of mouth-watering recipes based on the very best of locally farmed produce and products, as well as ingredients which can be found in the wild throughout Dorset, Somerset, Devon and Cornwall.

An extraordinary tale of surprising endeavours involving one man’s struggle to resuscitate two whisky distilleries from the brink of no return - Bruichladdich and Port Charlotte distilleries - on the small Hebridean island of Islay.

A new edition of the key modern book on Scotland's national cuisine. Now fully-revised, it includes a buying guide to the best producers, suppliers and retailers.

A collection of Ian Stephen's short stories with recipe-poems and children's drawings, Mackerel & Creamola is a rich portrayal of contemporary life in the Hebrides, drawing on the author's deep knowledge of sea lore.

WINNER OF THE MEDIA AWARD, BRITISH CHEESE AWARDS 2006

The West Country is world-renowned for its cheeses and has been a centre for cheeses of excellence for centuries.

Celebrations is a recipe book containing supremely practical and exquisite dishes, aimed at those of us who love to entertain but have to cope with busy lives as well.

Proceedings of the Fifth Symposium of the International Commission for Research into European Food History, Aberdeen 1997. This book is essential reading for all concerned with questions of food and health in Europe.

First published in 1929, The Scots Kitchen gives a delightful account of eating and drinking in Scotland through the ages, with definitive recipes for all the old national dishes.

This is a book that gets beyond the gloss and hype that surrounds Scotland’s national drink to celebrate the unsung heroes who are the backbone of the whisky industry.

The Secret Still is the most comprehensive book ever devoted to Scottish illicit distilling.

This is the new edition of the first ever comprehensive guide to the many ways in which wild plants have been used in Scotland from prehistoric times to the present day.

This book explores the nature of Scotland’s food in the past, including game and wild plants, cereals and dairy products, flesh and drink, whether home-brewed ale or wines from abroad. Through extensive research and examination of long-held customs, the author provides a detailed appraisal of the realities and complexities of the Scottish diet.

• Food And Drink