Synopsis:
This beautifully presented book is a combination of mouth-watering recipes, culinary essays and personal anecdotes from Shirley Spear of the Three Chimneys in Skye, one of Scotland’s favourite chefs.
Read more >>

Synopsis:
Ethel Hofman grew up in the only Jewish family on Shetland. This is the story of her family and childhood, accompanied by recipes for Jewish and Shetland food cooked by her mother.

Read more >>

Synopsis:
This beautifully presented book is a combination of mouth-watering recipes, culinary essays and personal anecdotes from Shirley Spear of the Three Chimneys in Skye, one of Scotland’s favourite chefs.
Read more >>

Synopsis:

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.

Read more >>

Synopsis:

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.

Read more >>

Synopsis:

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.

    
Read more >>

Synopsis:

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.

Read more >>

Synopsis:

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.

Read more >>

Synopsis:
Traditional Scottish Cookery brings together mouth-watering recipes from the whole range of Scottish cuisine - from the simple scones, broths and bannocks of the Highland Gaels, to the sophisticated meat and game dishes that are a legacy of the Auld Alliance with France.
Read more >>

Synopsis:

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.

Read more >>

Synopsis:

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.

Read more >>

Synopsis:

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.

Read more >>

Synopsis:

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.

Read more >>

Synopsis:

Read more >>

Synopsis:

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.

            
Read more >>

Synopsis:
A comprehensive guide to Scotland’s malt whisky distilleries by the world-renowned authority on whisky, Charles MacLean. With photographs by John MacPherson.
Read more >>

Synopsis:
’This woman who was everything to him - mother, Africa, wisdom, understanding, good things to eat...’ Mr Matekoni on Precious Ramotswe.

Discover the favourite recipes of our ’traditionally built’ heroine and delight in the culinary traditions and culture of Botswana through the wit and wisdom of Precious, Mr Matekoni and the rest of the gang from The Number One Ladies Detective Agency. With an Introduction by Alexander McCall Smith.

Read more >>