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For Sue Lawrence, the historical lore of Scotland’s islands is as strong a lure as the food and cooking. On her round-trip tour of 20 islands, including tiny Great Bernera, Luing, and the Out Skerries, Sue visited distillers, foragers, fishers, bakers, and more, and paints a picture of the islands’ food culture as, “alive and vibrant, magnificent and haunting.”
from the publisher
Sue Lawrence has been on a personal odyssey - a trip round some of Scotland's many islands speaking to producers and cooks, gleaning recipes along the way. From islands such as Mull, Raasay, Out Skerries and Luing she has amassed over 100 recipes, mainly created from ingredients and produce she came across in her travels. Some of the recipes are traditional, for example using seaweed or reestit mutton in a soup; others are more contemporary, like Shetland Salt Fish Cakes with Romesco Sauce or Venison Chilli.
This celebration of the landscape and history of the Scottish islands is illustrated with photos of some of the most beautiful scenery in the world and with mouth-watering pictures of the islands' best cooking. Keen home cooks will find here a whole new world of delicious but easy to prepare dishes, presented with Sue's trademark warmth and clarity of method.
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