Scottish cooking is enjoying a renaissance as restaurants and cookery writers look to the past and traditional recipes for inspiration. Catherine Brown's book is a resource for these recipes, with glimpses into traditional eating habits and Scottish seasonal festivities.;Guided by the guardians of Scotland's culinary treasures - the farmers, fishermen, artisans and craftspeople in the food industry who follow the natural rhythm of the seasons as they grow, harvest, smoke, cure, preserve and cook food - she suggests a return to tracking down quality ingredients in season and their local suppliers. From the traditional Celtic New Year now celebrated as Hallowe'en, she follows the year, rediscovering the Celtic festivals of Beltane and Lammas.;Whether it's Caledonian Cream or strawberry eating-jam; roast grouse, Scotch beef, or seared salmon steaks; iced summer soup or Clapshot with Burnt Onions, Catherine Brown has sourced a working, tried and trusted recipe with the story behind it, and presents a recipe book for our time.
We are a small, independent company but that does not stop us from being innovative and original. We publish more whisky-related books than anybody else and we consider that a genre where other publishers follow what we do. We also win awards from time to time and many of our writers are renowned in their fields, such as Wallace Milroy and David Stirk (whisky), Catherine Brown (food and cookery), Cameron McNeish (hillwalking), Jim Perrin and Trevor Braham (mountain literature and both Boardman Tasker Award winners) and Allan Morrison and Rupert Besley (humour).Based in Glasgow our list reflects our situation but we like to cast our publishing vision further afield from time to time and we hope that you will return to see what we are publishing in our forthcoming titles section in the future.