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Gary Maclean

Scottish Kitchen, The

Scottish Kitchen, The

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"A cookbook that gives haggis its due"—The New York Times

"On every page of this book, I was transported back to Scotland."—Sam Heughan, star of Outlander

A stunning showcase of Scottish cooking, with over 100 recipes celebrating the very best of bonnie Scotland—from the country's National Chef, Gary Maclean.

Scottish cuisine is known and loved the world over—from its historic beginning hundreds of years ago to its current position on the world’s food stage—but no cookbook has ever gathered the country’s finest traditional and contemporary recipes together in one volume until The Scottish Kitchen.

With a treasure trove of over 100 recipes, The Scottish Kitchen connects you to the landscape, history and ingredients that make Scottish food so distinctive—showcasing some of the world's most sought-after food, from langoustines to black puddings, hot smoked salmon to a whole chapter on haggis (including the neeps and tatties). This is the definitive Scottish cookbook from the country's National Chef. Inside you’ll find a recipe for every meal and occasion, whether you’re looking for tablet or shortbread to enjoy with your tea, or a feast to feed the family on Robert Burns night, The Scottish Kitchen combines cherished family recipes passed down through generations with innovative new twists on beloved local favorites, including:

  • Soups & Starters 
  • Comfort Food
  • Haggis 
  • Fish & Shellfish
  • Meat & Game 
  • Veggie & Vegan
  • Baking & Dessert 
  • Wee Treats

From bustling cities to idyllic isles, this engrossing cookbook evokes one of the world’s most beautiful countries and its cuisines on every page. Wherever you may roam, The Scottish Kitchen brings you home, planting your kitchen firmly on the shores of Scotland.

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Number of pages

Appetite by Random House


GARY MACLEAN is Scotland's National Chef, a role which promotes food health, education and Scotland's amazing produce around the world, most often in North America. He is the owner of Creel Caught restaurant in Edinburgh’s Bonnie & Wild food hall, the Executive Chef at City of Glasgow College and a Fellow of the Master Chefs of Great Britain. He is a BBC MasterChef: The Professionals champion and author of Kitchen Essentials.

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